These Cheesesteak Stuffed Peppers offer a tasty, low-carb take on the classic Philly cheesesteak. Bell peppers are filled with sautéed onions, mushrooms and thinly sliced beef, then finished with melted provolone for a satisfying, weeknight-friendly meal.
Try other stuffed pepper variations for more weeknight inspiration: Quinoa Stuffed Peppers, Slow Cooker Stuffed Peppers, and Chipotle Chicken Stuffed Peppers.
Kelley’s Tips
Before You Get Started
- Choose sturdy peppers. Pick large bell peppers with even sides so they hold the filling. Red, yellow or orange peppers add a touch of natural sweetness.
- Pre-cook the peppers. Roast or bake the peppers briefly before stuffing for a softer texture. While they cook, prepare the filling.
- Freeze the beef briefly. Chilling the meat for 10–15 minutes makes thin slicing easier if you’re cutting it at home.
How to make Cheesesteak Stuffed Peppers
- Bake the peppers. Preheat oven to 350°F (175°C). Place bell pepper halves, cut-side up, in a baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake 15 minutes while you prepare the filling.
- Sauté the onions. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and cook 4–5 minutes until softened and beginning to caramelize.
- Cook the mushrooms. Add the sliced mushrooms and sauté 3–4 minutes until golden and slightly crispy. Remove mushrooms and onions from the pan and set aside.
- Cook the beef. Add the remaining tablespoon of oil to the same skillet. Add the thinly sliced or shaved beef and cook, stirring, until no longer pink.
- Combine filling. Return the cooked mushrooms and onions to the pan, stir to combine, and season with salt and pepper to taste.
- Stuff the peppers. Remove the partially baked pepper halves from the oven and fill them evenly with the beef, onion and mushroom mixture.
- Top with cheese. Place provolone slices over each stuffed pepper.
- Bake until melty. Return the dish to the oven and bake about 10 minutes, until the cheese melts and the peppers are tender. For a browned, bubbly top, broil 1–2 minutes more, watching carefully. Serve immediately.
Frequently Asked Questions
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to keep the peppers from becoming soggy.
Can I use ground beef instead of sliced beef?
Yes. Ground beef is a convenient substitute and cooks quickly. Brown it in the skillet before mixing with the mushrooms and onions.
Are these low-carb or keto-friendly?
Yes. With peppers as the vessel instead of bread, this recipe is naturally low in carbohydrates and fits well into many low-carb or keto meal plans.
More Beef recipes to try
- Mongolian Beef
- Thai Basil Beef
- Szechuan Beef
- Sesame Beef
- Beef and Broccoli Ramen
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Cheesesteak Stuffed Peppers
Ingredients
- 4 large bell peppers, stems removed and cut in half
- 3 tbsp olive oil, divided
- salt and pepper
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 14 ounces thinly sliced or shaved beef
- 8 slices provolone cheese
Instructions
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Preheat oven to 350°F. Arrange bell pepper halves in a casserole dish, drizzle with 1 tablespoon olive oil, season with salt and pepper and bake 15 minutes.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and cook 4–5 minutes until softened and lightly browned.
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Add mushrooms and cook 3–4 minutes until golden. Remove mushrooms and onions from the pan and set aside.
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Add the remaining tablespoon of oil to the skillet. Cook the thinly sliced beef until no longer pink, breaking it up as needed.
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Return the mushrooms and onions to the pan, season with salt and pepper, then remove from heat.
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Fill each pepper half with the beef mixture and top with provolone slices.
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Bake 10 minutes until the cheese is melted and peppers are tender. Optionally broil 1–2 minutes to brown the cheese. Serve immediately.
Nutrition Information
Carbohydrates: 9g
Protein: 22g
Fat: 23g
Saturated Fat: 10g
Sodium: 225mg
Fiber: 3g
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