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Easy Philly Cheesesteak Stuffed Peppers (Low-Carb Dinner)

Three baked yellow bell peppers stuffed with steak, onions, and melted cheese, ready to eat philly cheesesteak stuffed peppers.
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Make this satisfying Philly Cheesesteak Stuffed Peppers recipe for a flavorful, low-carb weeknight dinner. You get the taste of a classic cheesesteak baked inside tender bell peppers.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound thinly sliced steak (ribeye or sirloin)
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 ounces provolone cheese, sliced or shredded
  • 4 ounces cream cheese, softened (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, breaking it apart with a spoon. Remove the steak from the skillet and set aside.
  4. Add the sliced onion and mushrooms to the same skillet. Cook until the onions are soft and translucent, about 5 to 7 minutes.
  5. Return the steak to the skillet. Stir in the Worcestershire sauce, garlic powder, salt, and pepper. Cook for 1 minute, mixing well.
  6. If using, stir in the softened cream cheese until it melts into the mixture.
  7. Spoon the steak and vegetable mixture evenly into the bell pepper halves.
  8. Top each stuffed pepper generously with provolone cheese.
  9. Add about 1/4 cup of water to the bottom of the baking dish to help steam the peppers.
  10. Bake for 25 to 30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve immediately.

Notes

  • For an authentic cheesesteak flavor, use high-quality provolone cheese.
  • If you prefer a softer pepper, you can microwave the pepper halves for 2 minutes before stuffing them.
  • This recipe is naturally gluten-free, making it a good option for a breadless cheesesteak meal.

Nutrition

Find it online: https://cookerycommand.com/philly-cheesesteak-stuffed-peppers/