Philly Cheesesteak Stuffed Bell Peppers: All the Flavor, None of the Guilt
Craving the rich, cheesy, meaty goodness of a Philly cheesesteak — but trying to keep things a little lighter? Look no further than Philly Cheesesteak Stuffed Bell Peppers. This recipe takes everything you love about the classic sandwich and serves it up in a low-carb, veggie-packed package that doesn’t skimp on flavor.
It’s the perfect fusion of comfort food and clean eating — a satisfying dinner that’s keto-friendly, gluten-free, and totally family-approved.
Why You’ll Love These Stuffed Peppers
✅ Low-carb alternative to the traditional sandwich
✅ Quick and easy to make on weeknights
✅ Packed with protein and veggies
✅ Melty, cheesy, savory perfection in every bite
✅ Great for meal prep or leftovers
Ingredients
4 large bell peppers (green, red, or your favorite), halved and seeded
1 lb thinly sliced beef (ribeye or sirloin work best)
1 tbsp olive oil
1 medium onion, thinly sliced
1 cup mushrooms, sliced (optional but delicious)
1 tsp garlic, minced
Salt and pepper, to taste
6–8 slices provolone cheese
Optional: Worcestershire sauce or steak seasoning for added flavor
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Prep the Bell Peppers
Slice bell peppers in half lengthwise, remove seeds and membranes. Place them in the baking dish, cut side up. Pre-bake for 10 minutes to soften slightly, then remove from oven.
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add onions and mushrooms, cooking until soft and caramelized. Add garlic and sliced beef. Season with salt, pepper, and a splash of Worcestershire (if using). Cook until beef is browned and cooked through.
Stuff the Peppers
Lay a slice of provolone cheese at the bottom of each pepper. Fill with the beef and onion mixture, then top with another slice of cheese.
Bake
Return the stuffed peppers to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
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