Philly Cheesesteak Stuffed Peppers
Learn how to make delicious Philly Cheesesteak Stuffed Peppers. These peppers are all the things you love about a traditional Philly Cheesesteak but made low carb by using peppers as our serving vessel!
It’s low carb Monday!
Okay, I know that’s not really a thing, but I’m so gosh darn excited to tell you about my homemade Philly Cheesesteak stuffed peppers! All the things you love about a traditional Philly cheesesteak, minus the bun. And if you’re one of those people that like Philly Cheesesteak with Cheez Whiz, I apologize now, because there’s none to be found in this recipe.
What you will find though is lots of melty, gooey cheese, perfectly seasoned strips of steak and of course, onions, peppers, and all the garlic your heart desires. All of that neatly put together in a [over] stuffed pepper and serve bubbly hot from the oven.
Stuffing veggies full of protein is sort of my jam. When I’m on a low carb kick (which let’s be honest is all the time,) I’ll stuff shrimp into portobellos mushrooms, or even Mexican stuffed avocados, and now, these Philly Cheesesteak stuffed peppers.
Philly cheesesteak flavored stuff is some of my favorite things to make. I’ve made Philly cheesesteak pizza before and even turned it into a dip when the Eagles made the Super Bowl in honor of my husband’s favorite team!
What do you need to make cheesesteak stuffed peppers?
- green bell peppers
- sirloin or flank steak
- olive oil
- red onions
- mozzarella or provolone cheese
Can I use a different color of pepper for these?
Of course! If you prefer the taste of red, orange, or yellow peppers instead, feel free to swap the green ones out for your color of choice!
How do you prepare the peppers for cheesesteak stuffed peppers?
Start by making a vertical cut down the stem of the pepper through to the base. Then take one half of the pepper and carefully use a paring knife to cut a semi-circle around the stem and remove. Use the same paring knife to remove the ribs and seeds, and your pepper is ready to stuff!
How to make the best cheesesteak stuffed peppers:
- Roast the peppers for a few minutes ahead of time. I don’t love super soft peppers, so I only give them a few minutes’ head start. However, if you usually prefer your peppers on the softer side, I suggest upping the prebake on the peppers to up to 10 minutes. I found six minutes was perfect for us!
- Sauté your veggies. Cook the mushrooms until they’re sautéed perfectly, season them with garlic, and onion powder. Then remove them to a plate, and cook the onions separately. This ensures that none of the veggies get soggy.
- Sear the steak. While the peppers are baking, heat the oil in a pan and sauté the steak, remember, since they’re really small pieces, you’ll only need to cook it for about a minute. Season with onion powder, garlic powder, soy sauce, paprika, red pepper flakes, and cayenne if you’d like along with salt and pepper. Place the meat in the same bowl as the veggies and toss to combine,
- Stuff the peppers and bake. All the peppers to cool slightly as well as the steak mixture. Once cooled, stir in the shredded cheese and stuff the peppers. I save some of the cheese for the top and sprinkle it on and then pop it in the oven to bake. That’s it!
Why do you bake the peppers after stuffing?
Baking the peppers ahead of time takes away some of that raw flavor. You have a choice of baking them for longer if you prefer softer peppers or cooking them just a tad bit to take away that raw pepper flavor. I usually prefer bright green and somewhat crispy peppers, so I don’t bake them for too long. However, this is entirely up to personal preference!
Can I make the filling in advance?
Absolutely! You can make the filling earlier in the day or even up to a day in advance. That way, all you need to do is bring the filling back to room temperature and just clean and stuff the peppers.
What to serve stuffed peppers with:
I usually keep things pretty simple, just a side salad. Cauliflower rice is also another option. If you aren’t doing a low carb thing, garlic bread on the side would be yummy or even cilantro lime rice as it works surprisingly well here!
- 4 green bell peppers, cut in half + seeds/ribs removed
- 1 pound beef sirloin or flank steak cut into thin strips
- 2 tablespoons olive oil (or butter)
- 8 ounces mushrooms, sliced
- 1 small red onion, thinly sliced
- 2 teaspoons EACH: onion powder, garlic powder, AND low sodium soy sauce
- 1 tablespoon minced garlic
- ½ teaspoon EACH: smoked paprika AND red pepper flakes
- ⅛ - ¼ teaspoon cayenne pepper (optional)
- 1 ½ cups shredded mozzarella or provolone cheese
- VEGGIES: Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle 1 tablespoon of oil in a large skillet and heat over medium-high heat. Add the mushrooms and push them around the pan and let them cook for 4-5 minutes or until they brown. Season them with the minced garlic and 1 teaspoon of onion powder, a big pinch of salt and pepper and let them cook for 30 seconds before removing to a large bowl; set aside. Add a little more oil if needed and sauté the onions for 1-3 minutes; season with salt and pepper, remove to the same bowl as the mushrooms.
- PEPPERS: Spray a 9x13 baking dish with nonstick cooking spray (or place a piece of foil in for even easier cleanup, and then spray with cooking spray.) Line the peppers cut side up and spray the peppers with cooking spray, and bake for 6-10 minutes in the preheated oven (6 mins if you prefer them crunchy, longer for softer peppers.)
- STEAK: While the peppers are roasting, add the remaining 1 tablespoon of oil to the same skillet and cook the meat for roughly 1 minute. Season the meat with the remaining 1 teaspoon of onion powder, 2 teaspoon garlic powder, soy sauce, paprika, red pepper flakes, cayenne (if using), and a pinch of salt and pepper. Place the meat in the same bowl as the veggies.
- BAKE: Toss the veggies and meat together so it’s evenly mixed. Allow the mixture to cool for a few minutes. Remove the peppers from the oven when done. Stir 1 cup of shredded cheese to the prepared mixture. Divide the prepared meat and veggies evenly among the peppers. Top with the remaining ½ cup of cheese. Bake for 10 minutes or until the cheese melts. Remove and serve warm.
- See post for how I clean and prep the peppers.
- if you don't have smoked paprika, you can also use sweet paprika here!