Philly Cheesesteak Stuffed Peppers turn the classic sandwich into a low-carb, colorful weeknight dinner that still hits all the savoury, melty notes you want. I’ve made this dish dozens of times, and it’s one of my go-to ways to serve cheesesteak flavors without a roll. For a twist on stuffed peppers, I sometimes compare techniques with a chicken Philly cheesesteak I tested to balance moisture and texture.
Why Make This Recipe
- Big flavor: seared thin steak, caramelized onions, and melted provolone deliver the classic cheesesteak profile in every bite.
- Better vegetables: each pepper is a built-in serving of vegetables, making it easy to meet daily veggie goals.
- Weeknight friendly: you can have these on the table in about 45 minutes with minimal hands-on time.
- Customizable and family-friendly: swap cheeses or peppers to suit picky eaters or spice up the filling.
- Personal insight: I love this recipe because stuffing peppers concentrates the juices and keeps the meat super flavorful without needing a bread base.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 30 minutes (searing + oven finish)
- Total time: 45 minutes
- Servings: 4 stuffed pepper halves (serves 2–4 depending on appetite)
- Difficulty: Easy–Medium
- Method: Sear thinly sliced steak with onions, stuff into halved bell peppers, top with cheese, and bake at 375°F (190°C) until peppers are tender and cheese is melted.
My Experience Making This Recipe
When I first tested this, the peppers came out slightly watery because I didn’t drain the pan juices. After a few trials I learned to brown the meat over high heat and drain off excess liquid, which concentrates flavor and prevents soggy peppers. Using a quick broil at the end gives the cheese a perfect finish without overcooking the peppers.
How to Make Philly Cheesesteak Stuffed Peppers
Start by preheating the oven to 375°F (190°C). Halve and core 4 medium bell peppers and place them cut-side up in a shallow baking dish sprayed with oil. Sear 1 lb (450 g) very thinly sliced ribeye or sirloin in a hot skillet with 1–2 tablespoons olive oil until browned (about 3–4 minutes), then remove most excess fat and add 1 thinly sliced onion and 8 oz (225 g) sliced mushrooms if using; cook until onions are soft and lightly caramelized. Stir in 1 teaspoon Worcestershire sauce, salt, and pepper to taste, then spoon the meat mixture into the pepper halves, top each with 1 slice provolone or 1/2 cup (60 g) shredded cheese, and bake for 15–18 minutes until peppers are tender and cheese is bubbly. Finish under the broiler for 1–2 minutes if you want a golden top. Use a meat thermometer to ensure cooked beef reaches at least 145°F if you prefer medium-rare, or cook to 160°F for well done.
Expert Tips for Success
- Freeze and slice trick: Partially freeze steak for 20–30 minutes to make it far easier to slice paper-thin with a sharp knife.
- High heat first: Sear meat on high heat to quickly brown and develop flavor; this reduces liquid and avoids stewing.
- Drain pan juices: After browning, tip the skillet and spoon off excess fat or use a fat separator to keep peppers from getting soggy.
- Use an ovenproof skillet or baking dish: Transferting to a 9×13-inch dish works, but using an ovenproof skillet (cast iron) saves time and fewer dishes.
- Cheese placement: Place cheese on top of the filling right before baking so it melts without overcooking the meat or drying the pepper.
Everything cream cheese stuffed mini peppers inspired a few ideas for adding creamy cheeses if you want a softer, spreadable texture.
How to Serve Philly Cheesesteak Stuffed Peppers
- Serve hot with a simple green salad and a squeeze of lemon to cut the richness.
- Offer pickled jalapeños or hot sauce on the side for people who like heat.
- For a sandwich feel, scoop the filling into crusty rolls and top with extra provolone.
- These also work well as party bites—cut into smaller pieces and garnish with chopped parsley for a platter.
Storage and Reheating Guide
- Refrigerator: Store cooled stuffed peppers in an airtight container for up to 3–4 days.
- Freezer: Wrap each pepper tightly in plastic wrap and place in a freezer bag; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat from chilled: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through. For single servings, microwave on medium power for 1–2 minutes, then check and continue in 30-second bursts.
- Reheat from frozen: Bake covered at 350°F (175°C) for 35–45 minutes until internal temperature reaches 165°F (74°C).
Black bean and corn stuffed peppers are a good freezer-friendly vegetarian idea if you want a meatless batch.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free if you skip Worcestershire sauce that contains gluten or use a certified gluten-free alternative.
- Dairy-free: Swap provolone for a dairy-free melting cheese or omit cheese and stir in 2 tablespoons nutritional yeast for a savory note.
- Lighter protein: Use ground turkey or thinly sliced chicken breast; reduce cooking time slightly and watch for dryness.
- Veggie-packed: Mix in chopped spinach or roasted red peppers; for a Southwestern twist, add 1 cup corn and 1 cup black beans for a smoky variation.
I borrowed technique ideas from a creamy approach used in creamy pizza stuffed peppers when testing richer fillings.
Nutritional Highlights
- High in protein: Using 1 lb of steak provides a substantial protein boost per serving.
- Vegetable-forward: Each stuffed pepper gives at least one full serving of non-starchy vegetables.
- Allergens and portion guidance: Contains dairy (cheese) and beef; substitute plant-based cheese or meat alternatives for allergy needs. Watch portion sizes—one stuffed half is often enough when served with a salad.
Troubleshooting Common Issues
- Soggy peppers: This usually comes from excess pan liquid; brown meat over high heat and drain juices before stuffing.
- Meat not browned: The pan is likely too crowded or not hot enough—work in batches and use a heavy skillet to maintain high heat.
- Cheese doesn’t melt evenly: Add the cheese after baking for most of the time, then broil for 1–2 minutes to get a uniform melt and browning.
Frequently Asked Questions
Q: Can I use ground beef instead of thinly sliced steak?
A: Yes—use 1 lb (450 g) ground beef, brown it thoroughly over medium-high heat, drain excess fat, and season as you would sliced steak. Ground beef will have a slightly different texture but carries the same flavors and reduces prep time.
Q: How thin should I slice the steak, and what’s the easiest way?
A: Aim for slices about 1/16–1/8 inch thick so they cook quickly and remain tender. Partially freeze the steak for 20–30 minutes to firm it up, then use a very sharp chef’s knife to slice across the grain for the most tender bites.
Q: Can I make these ahead and freeze them?
A: Absolutely—assemble and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until warmed through; this preserves texture better than microwaving from frozen.
Q: How do I prevent peppers from getting too soft or too hard?
A: Roast at 375°F (190°C) for 15–18 minutes for tender-crisp peppers. If you prefer firmer peppers, reduce baking to 12–14 minutes. To soften faster, par-roast the halved peppers at 400°F (205°C) for 8–10 minutes before stuffing.
Delicious Philly cheesesteak bowls are another variation if you want the same flavors served over rice or greens.
Print
Philly Cheesesteak Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
These stuffed peppers transform the classic Philly cheesesteak into a low-carb, savory weeknight meal with melty cheese and tender steak.
Ingredients
- 4 medium bell peppers, halved and cored
- 1 lb (450 g) very thinly sliced ribeye or sirloin
- 1–2 tablespoons olive oil
- 1 thinly sliced onion
- 8 oz (225 g) sliced mushrooms (optional)
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 slice provolone or 1/2 cup (60 g) shredded cheese per pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Halve and core the bell peppers, placing them cut-side up in a shallow baking dish sprayed with oil.
- Sear the sliced steak in a hot skillet with olive oil until browned, about 3–4 minutes. Remove excess fat.
- Add sliced onion and mushrooms to the pan; cook until onions are soft and caramelized.
- Stir in Worcestershire sauce, salt, and pepper. Spoon the mixture into the bell pepper halves.
- Top each pepper with a slice of cheese and bake for 15–18 minutes until the peppers are tender and cheese bubbly.
- For a golden top, finish under the broiler for 1–2 minutes.
Notes
For extra flavor, ensure the meat is browned over high heat and drain excess liquid before stuffing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg