Philly Cheesesteak Stuffed Peppers

Sharing is caring!

Published: 05/20/2021 | Updated: 04/03/2024

These Philly Cheesesteak Stuffed Peppers are like the famous sandwich but without all the carbs! An easy prep-ahead meal that’s still packed with flavor!

I’ve grown up outside of Philly my whole life and Philly Cheese Steaks are pretty much the standard around here. They aren’t as difficult or elaborate as most people want to make them.

A thinly sliced sirloin steak, onions and cheese. That’s about all you need!

Well, except for a solid hoagie bun, but we’re going to forget about that crucial ingredient for this recipe because we’re thinking more low carb.

As I’ve been searching for more low carb dinners like fried fish with dijon mustard sauce and buffalo shrimp wraps, I’ve discovered that my family really enjoys them too! No one is complaining about all of the missing carbs when meals taste as good as ones like this!

And I love these stuffed peppers because they are so easy to prep ahead of time! I can make them earlier in the day and when it’s time to cook dinner, just take the pan straight from the fridge to the oven! It makes for a much calmer and more relaxing evening!

How to Make Stuffed Peppers

Peppers- You can really use any type of sweet pepper you want: green, yellow, red or orange. I went with a medley for this one to get some bright colors, but they’re all equally as delicious. Slice peppers in half and then remove all of the seeds before filling them with the cheese steak mixture.

Onion- I prefer a yellow sweet onion for this recipe. I love the way it cooks up with the steak and it complements the other flavors nicely. You could also use a red onion if you like your onion to stay a little bit crunchier. If you want to reduce your carbs even more, green onions are the way to go since they have fewer carbs than red or yellow onions.

Cheese- Provolone! Provolone is the way to go, but if you are absolutely opposed to that, you could also use Swiss or mozzarella instead.

Steak- I get sirloin steak from the butcher that is already sliced as thinly as can be on their big, old industrial machines. It makes this recipe so much easier for me to make! If you can’t find it already sliced thinly at your meat department, you can just slice it yourself. I’ve always used sirloin steak for my cheese steaks, but you could also use flank steak. To make it easier to cut, freeze it first and slice it while it’s still mostly frozen. Steak is much easier to cut frozen, especially when you need it really thinly sliced!

Directions:

Preheat the oven to 400 degrees.

Cut your peppers in half and remove all the seeds from the inside. Sprinkle the inside with salt and pepper and then place in a baking dish. Bake for about 20 minutes to soften them up.

In a large frying pan, heat about 1 tablespoon of vegetable oil. Then add your sliced onions and cook for about 5 minutes or so until translucent. You can cook longer if you like onions that are a little more “fried”.

Then add your steak, salt and pepper and cook until no longer pink. This cooks fast when it’s sliced so thinly so make sure you’re stirring and keeping an eye on it. It should be done cooking in about 3 minutes. Remember, it still cooks longer in the oven too so you want to remove it from the frying pan when it just starts getting done.

Fill the cooked pepper halves with the steak mixture.

Then top with slices of provolone cheese and bake for another 10-15 minutes until cheese is melted.

This Philly cheese steak stuffed peppers are a delicious, easy-to-make dish that is perfect for a party or a weeknight meal. They are sure to be a hit with everyone who tries them!

Be sure to PIN THIS POST to save for later!