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The Ultimate Philly Cheesesteak Stuffed Peppers (Flavor-Packed & Easy Weeknight Meal)

Two baked philly cheesesteak stuffed peppers, one yellow and one red, topped with melted cheese and onions.
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Make the classic taste of a Philly Cheesesteak inside tender bell peppers. This recipe delivers savory beef, melted cheese, and caramelized onions in a simple, low-carb dinner format.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound thinly sliced steak (such as ribeye or sirloin)
  • 1 large yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup beef broth
  • 4 slices Provolone cheese or 1/2 cup shredded Provolone
  • 1/2 cup shredded Mozzarella cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the peppers upright.
  2. Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
  3. Cook the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, breaking it up with a spoon as it cooks. Remove the steak from the skillet and set aside.
  4. Sauté vegetables: Add the sliced onion and mushrooms to the same skillet. Cook until the onions are soft and lightly caramelized, about 8 to 10 minutes.
  5. Combine filling: Return the cooked steak to the skillet with the onions and mushrooms. Stir in the salt, black pepper, and garlic powder. Pour in the beef broth and let it simmer for 2 minutes, allowing the liquid to reduce slightly.
  6. Stuff the peppers: Divide the steak and vegetable mixture evenly among the four bell pepper halves.
  7. Add cheese: Place one slice of Provolone cheese over the filling in each pepper half, or sprinkle with shredded Provolone. If using, top with Mozzarella cheese.
  8. Bake: Add about 1/4 cup of water to the bottom of the baking dish to help steam the peppers. Bake for 25 to 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Serve immediately.

Notes

  • For a true Philly flavor, use thinly sliced ribeye steak. You can ask your butcher to slice it for you.
  • If you prefer a creamier texture, substitute 1/4 cup of cream cheese or a few tablespoons of Cheez Whiz for the shredded Mozzarella on top.
  • This recipe is naturally gluten free and a great low carb dinner option.

Nutrition

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