If you love the iconic flavors of a classic Philly cheesesteak and want to enjoy them in a fresh, fun, and vibrant way, this Philly Cheesesteak Stuffed Peppers Recipe is exactly what you need. It combines tender, savory steak with sautéed onions, peppers, and mushrooms, all meltingly gooey with provolone cheese, but nestled inside colorful green bell pepper halves instead of a hoagie roll. This dish is an absolute game-changer for anyone craving comfort food without the carbs, and it delivers on all fronts: flavor, texture, and visual appeal. Let’s dive into how to bring this low-carb, gluten-free marvel to your table with ease and excitement.
Ingredients You’ll Need
Simple, fresh ingredients come together perfectly in this Philly Cheesesteak Stuffed Peppers Recipe. Each component plays a key role, from the hearty protein to the melty cheese and crisp-tender peppers, creating a balanced and delicious meal you’ll want to make again and again.
- 4 large green bell peppers, halved and seeds removed: These serve as the colorful, crunchy vessel that holds all the goodness, bringing a slight sweetness and fresh crunch.
- 1 tablespoon olive oil: Ideal for sautéing and lightly roasting the peppers, adding richness without overpowering the other flavors.
- 1 small yellow onion, thinly sliced: Adds natural sweetness and depth when caramelized just right.
- 1 small red bell pepper, thinly sliced: Brings a pop of color and additional mild sweetness to the filling.
- 8 ounces mushrooms, sliced: Earthy and juicy, mushrooms boost the umami factor and give the filling a tender texture.
- 1 pound thinly sliced sirloin steak or deli roast beef, chopped: The star of the show – tender, flavorful beef that makes this dish authentically Philly.
- 1 teaspoon Worcestershire sauce: Adds a tangy, savory punch to elevate the meat’s natural flavors.
- 1/2 teaspoon garlic powder: A subtle but essential seasoning to amplify the overall taste.
- Salt and pepper to taste: To perfectly season and balance all the ingredients.
- 8 slices provolone cheese: Melts gorgeously over and under the filling for that signature Philly cheesesteak gooeyness.
How to Make Philly Cheesesteak Stuffed Peppers Recipe
Step 1: Prep and Soften the Peppers
Start by preheating your oven to 375 degrees Fahrenheit. Arrange the green bell pepper halves cut side up in a baking dish, and lightly drizzle or spray them with olive oil. Baking for about 10 minutes softens the peppers just enough so they are tender but still hold their shape perfectly, priming them to soak up all the delicious filling to come.
Step 2: Sauté the Vegetables
While the peppers are softening, heat olive oil in a large skillet over medium-high heat. Toss in the thinly sliced yellow onion, red bell pepper, and mushrooms. Sauté these until they’re tender and fragrant, usually about 5 to 7 minutes. This step unlocks their natural sweetness and results in a rich, flavorful base for the steak.
Step 3: Cook the Steak Mixture
Next, add the chopped sirloin steak or deli roast beef to the skillet. Stir in Worcestershire sauce, garlic powder, salt, and pepper. Cook for an additional 2 to 3 minutes, just until the meat is warmed through and perfectly combined with the veggies. This mixture is essentially the heart of your Philly Cheesesteak Stuffed Peppers Recipe – packed with savory, mouthwatering flavor.
Step 4: Assemble and Bake
Take your softened bell peppers and place a slice of provolone cheese in the bottom of each half. Spoon the cheesesteak mixture evenly into the peppers, then top each with another slice of provolone. Return the dish to the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly, creating that irresistible, gooey finish.
Step 5: Serve and Enjoy
Once baked, give the peppers a few minutes to cool and settle before serving. This rest allows the cheese to set slightly, making each bite neat and satisfying.
How to Serve Philly Cheesesteak Stuffed Peppers Recipe
Garnishes
Adding fresh garnishes can amp up the presentation and flavor. Try sprinkling chopped fresh parsley or green onions on top for a burst of color and mild freshness that contrasts beautifully with the rich filling.
Side Dishes
This dish pairs wonderfully with simple sides that don’t compete for attention. A crisp green salad with vinaigrette or steamed asparagus with a squeeze of lemon highlights the hearty peppers without weighing the meal down.
Creative Ways to Present
Feeling playful? Serve your Philly Cheesesteak Stuffed Peppers Recipe on a rustic wooden board, scattered with extra thinly sliced peppers and onions, or pair them with slider buns for a hybrid sandwich experience. You can also cut each stuffed pepper half into smaller, bite-sized pieces for fun party appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them chilled helps maintain the filling’s moisture and the vibrant pepper texture.
Freezing
If you want to save them longer, these peppers freeze well. Wrap each half tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating to best preserve flavor and texture.
Reheating
Reheat your Philly Cheesesteak Stuffed Peppers Recipe in a 350-degree Fahrenheit oven for about 15-20 minutes or until warmed through and cheese is bubbly again. You can also microwave them covered on medium power if you’re in a hurry, but the oven method keeps the texture ideal.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone is classic, feel free to use pepper jack for a spicy kick or mozzarella for extra melty goodness. Just make sure the cheese melts well to keep that signature cheesesteak feel.
What if I’m vegetarian?
For a meat-free twist on Philly Cheesesteak Stuffed Peppers Recipe, swap the sirloin steak with sautéed extra mushrooms, tofu, or a plant-based meat substitute. Remember to adjust seasonings to keep that savory flavor punch.
Can I prepare this recipe ahead of time?
Yes! You can make the filling a day or two in advance and store it separately. When ready, stuff the peppers and bake as instructed. This makes dinner prep quick and easy on a busy night.
Are these stuffed peppers low carb?
Definitely. Using bell peppers instead of bread rolls keeps this dish low in carbs, making it a perfect option for keto or gluten-free diets while still satisfying the taste buds.
How spicy can I make this dish?
For more heat, add sliced jalapeños into the filling or swap out provolone for pepper jack cheese. You can also sprinkle crushed red pepper flakes on top before baking – just adjust according to your spice tolerance.
Final Thoughts
This Philly Cheesesteak Stuffed Peppers Recipe is a delightful twist on a beloved classic, bringing fresh, wholesome ingredients together in one colorful, cheesy, and savory package. Whether you’re looking for a low-carb dinner option or just want to delight your family with something new and tasty, give this recipe a go. Once you taste that perfect blend of tender steak, sautéed veggies, and melty provolone all wrapped in a bell pepper, you’ll wonder why you didn’t try it sooner.
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Philly Cheesesteak Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 halves each)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Description
Delicious Philly Cheesesteak Stuffed Peppers combine the bold flavors of classic cheesesteak ingredients with tender green bell peppers for a low-carb, gluten-free main course that’s easy to prepare and perfect for meal prep.
Ingredients
Main Ingredients
- 4 large green bell peppers, halved and seeds removed
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 1 pound thinly sliced sirloin steak or deli roast beef, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 slices provolone cheese
Instructions
- Preheat the oven: Set your oven to 375°F and prepare a baking dish by placing the halved green bell peppers cut side up. Lightly drizzle or spray the peppers with olive oil and bake for 10 minutes to soften slightly.
- Sauté the vegetables: While the peppers bake, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced yellow onion, red bell pepper, and sliced mushrooms. Cook and stir for 5 to 7 minutes until the vegetables are tender.
- Add the steak and seasonings: Mix in the chopped sirloin steak or roast beef along with Worcestershire sauce, garlic powder, salt, and pepper. Cook for 2 to 3 minutes, stirring frequently until the meat is heated through and well combined with the veggies.
- Assemble the stuffed peppers: Remove the baking dish from the oven. Place one slice of provolone cheese at the bottom of each baked pepper half. Spoon the cheesesteak mixture evenly over the cheese layer.
- Top and bake: Add another slice of provolone cheese on top of the filling for each pepper. Return the stuffed peppers to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the stuffed peppers to cool slightly before serving to enjoy the melty cheese and savory filling at their best.
Notes
- Prep the cheesesteak filling ahead of time to speed up assembly during mealtime.
- For a spicier twist, substitute pepper jack cheese or add sliced jalapeños to the filling.
- These stuffed peppers are ideal for meal prep and reheat very well throughout the week.
