Easy Philly Cheesesteak Stuffed Peppers

These philly cheesesteak stuffed peppers are so great for a weeknight dinner! Full of flavor and a great low carb alternative to the sandwich!

If you love a good Philly cheesesteak but want to skip the bread, these stuffed peppers are about to be your new favorite. They’ve got all the cheesy, savory goodness you crave — tender steak, sautéed onions and mushrooms, and plenty of melty provolone — tucked right into roasted peppers. It’s an easy, family-friendly dinner that feels a little indulgent but still keeps things light.

Ingredients:

4 Bell peppers (any color)
2 tbsp Olive Oil
1/2 large red onion, thinly sliced
8 oz mushrooms, cut into bite sized pieces
1 tsp kosher salt
1 tsp black pepper
1/2 tsp oregano
1/2 onion powder
1/2 tsp garlic
1 pound sirloin steak, sliced thin
12-14 slices provolone cheese

Here is how you make it:

Preheat your oven to 350 degrees. While that’s warming up, slice your peppers right down the middle and scoop out all those seeds (give them a quick rinse if you need to). Sprinkle a little salt and pepper over the halves, then pop them in a baking dish. Bake uncovered for 30 minutes so they get nice and tender.

While the peppers are doing their thing, heat a splash of olive oil in a large skillet over medium-high heat. Toss in your onions and mushrooms with half the seasonings, and sauté until they’re soft and golden — about 5 to 7 minutes. Stir every now and then so nothing sticks. Once they’re just right, scoop them out and set aside.

Next up, add your steak to the same pan, seasoning it with the rest of your spices. If the meat is sticking, don’t be shy — add a little more olive oil. Let it brown up nicely, then add those mushrooms and onions back in. Toss everything together so all the flavors mingle, and set it aside once the steak is fully cooked.

When your peppers come out of the oven, lay a slice of provolone in the bottom of each pepper “cup.” Fill them up with the steak mixture, then cover the top with another slice of cheese. Slide the dish back into the oven for 5–10 minutes, just until the cheese is melty, bubbly, and completely irresistible.

These philly cheesesteak stuffed peppers are a great low carb alternative to the classic dish. They are packed with flavor and will be sure to please even the pickiest of eaters! 

Can I make stuffed peppers ahead of time?

Yes, you can make these philly cheesesteak stuffed peppers ahead of time. Simply prepare the peppers and filling as directed. Then, cover and refrigerate until you are ready to bake them.

What goes great with these philly cheesesteak stuffed peppers?

These stuffed peppers go great with a side salad or some roasted vegetables. You could also serve them with a side of rice or quinoa if you are looking for a heartier meal.

What is the best way to store leftover stuffed peppers?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

If you are looking for a delicious and easy weeknight meal, then you have to try these philly cheesesteak stuffed peppers!

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