Easy Cheesesteak Stuffed Bell Peppers

There are few things as satisfying as a classic Philly cheesesteak, loaded with thinly sliced steak, savory onions, and a glorious amount of melted cheese. But let’s be honest, it’s not always the lightest meal. That’s where this incredible recipe comes in! We’re taking all the iconic flavors of that beloved sandwich and packing them into tender, roasted bell peppers. It’s a low-carb twist that delivers all the comfort without the carb-heavy bun.

This dish has become a weeknight staple in my house for when that cheesesteak craving hits hard. You get the juicy steak, the sweet caramelized onions, and that irresistible, gooey cheese pull, all nestled in a healthy, vibrant pepper. If you’re a true cheesesteak aficionado, you might also love our Philly Cheesesteak Stuffed Cheesy Breadsticks for a more indulgent treat!

Table of Contents

List of Contents

Why make this recipe

Still on the fence? Here’s why you need to add these stuffed peppers to your dinner rotation immediately:

• Low-Carb & Gluten-Free: It’s a fantastic way to enjoy the flavors you love while keeping things light and healthy.
• Incredibly Flavorful: From the seared steak to the savory seasoning and creamy cheese topping, every bite is packed with deliciousness.
• A Complete Meal: With protein and veggies all in one, you have a balanced and satisfying dinner that doesn’t require a ton of side dishes.
• Perfect for Meal Prep: You can easily prepare the filling or even the fully assembled peppers ahead of time for a quick bake later in the week.
• Customizable: Not a fan of mushrooms? Leave them out! Want to use a different cheese? Go for it! This recipe is easy to adapt to your tastes. If you love stuffed peppers, be sure to check out our classic Chicken Stuffed Peppers too!

Ingredients

• 3 large bell peppers
• 1 Tablespoon vegetable oil
• 14-ounce package shaved steak
• 2 Tablespoons salted butter
• 1 small sweet onion, thinly sliced )
• 1 cup button mushrooms, thinly sliced (optional
• 2 cloves garlic, minced
• 1 1/2 Tablespoons Worcestershire sauce
• 1 Tablespoon Montreal steak seasoning
• 1 cup shredded provolone cheese or mozzarella cheese
• 2 Tablespoons mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried parsley flakes

How to make Cheesesteak Stuffed Bell Peppers

Step 1: First, let’s get the peppers ready. Preheat your oven to 350°F. Lightly spray a large baking sheet with cooking spray. Place your bell pepper halves on the sheet, cut side down, and give them another light spritz of cooking spray. Bake them for 20 minutes to give them a head start on getting tender.

Step 2: While the peppers are in the oven, it’s time to make the amazing filling. Heat the vegetable oil in a large skillet over medium-high heat. Add the shaved steak and spread it into a single layer. The key here is to let it sit for a few minutes without stirring to get that gorgeous golden-brown crust. This searing step builds a ton of flavor!

Step 3: Once seared, begin to break up the steak with a spatula and continue cooking until no pink remains, which should take about 8 minutes in total. Once cooked, transfer the steak to a separate plate and set it aside.

Step 4: In the same skillet, melt the butter. Add the sliced onions and mushrooms (if you’re using them). Toss them to coat in the butter and cook, stirring occasionally, for about 8 minutes until they are softened and have some nice browning.

Step 5: Add the minced garlic to the skillet and stir continuously for about 30 seconds until it becomes wonderfully fragrant. Return the cooked steak to the pan, then pour in the Worcestershire sauce and sprinkle with the Montreal steak seasoning. Stir everything together to combine, then remove the skillet from the heat.

Step 6: By now, your peppers should be done with their initial bake. Carefully remove them from the oven and flip them over so the cut side is facing up. They are now perfect little boats for our delicious filling. Evenly spoon the steak mixture into the cavity of each pepper half.

Step 7: Now for the creamy, cheesy topping! In a small bowl, mix together the shredded provolone cheese, mayonnaise, garlic powder, onion powder, and dried parsley until well combined. Spoon this mixture evenly over the top of the steak filling in each pepper.

Step 8: Place the peppers back into the oven and bake for another 10-15 minutes, or until the cheese is completely melted and bubbly. For a little extra color and texture, you can switch the oven to broil for a minute or two at the end. Just be sure to watch it closely, as it can go from golden to burnt very quickly! Serve hot and enjoy.

How to serve Cheesesteak Stuffed Bell Peppers

These stuffed peppers are a hearty meal all on their own! They are packed with protein and vegetables, making for a complete and satisfying dinner. If you’d like to add a side, a simple green salad with a light vinaigrette or a side of steamed green beans would be a perfect complement. For those not concerned with carbs, they are also fantastic with a side of crispy oven-baked fries.

How to store Cheesesteak Stuffed Bell Peppers

Storing leftovers is simple! Allow the stuffed peppers to cool completely before placing them in an airtight container. They will keep well in the refrigerator for up to 4 days.

To reheat, you can use the microwave for a quick option, but for the best results, we recommend reheating them in an oven or air fryer. Place the peppers on a baking sheet and heat at 350°F for 10-15 minutes, or until warmed through. This helps the cheese get melty again and keeps the pepper from becoming too soft.

Tips to make

• Pick Your Peppers: Any color of bell pepper works wonderfully in this recipe! Green peppers will have a more classic, slightly bitter taste, while red, orange, and yellow peppers will be sweeter.
• The Right Steak: Using pre-shaved steak (sometimes called “shaved beef”) is a huge time-saver and gives you that authentic thin texture. If you can’t find it, you can buy a ribeye or sirloin steak, freeze it for 20-30 minutes, and then slice it as thinly as possible against the grain.
• Cheese Choices: Provolone is the classic cheese for a cheesesteak, and its sharp flavor pairs beautifully here. However, feel free to use shredded mozzarella for a milder flavor and great cheese pull, or even a white American cheese for a super creamy melt.
• Don’t Crowd the Pan: When searing the steak, make sure it’s in a single layer. If you overcrowd the pan, the meat will steam instead of sear, and you’ll miss out on that delicious browned crust. Cook in batches if necessary.

FAQs About Cheesesteak Stuffed Bell Peppers

Can I use ground beef instead of shaved steak?

Absolutely! While shaved steak provides the most authentic cheesesteak experience, ground beef is a great and budget-friendly alternative. Simply brown the ground beef with the onions and drain any excess grease before proceeding with the recipe.

Are these stuffed peppers keto-friendly?

Yes, this recipe is a fantastic option for a keto or low-carb diet. Bell peppers, steak, and cheese are all low in carbs. Just be mindful of the Worcestershire sauce and ensure the brand you use has minimal added sugar. The macros are overwhelmingly favorable for a keto lifestyle.

Can I prepare these ahead of time?

Yes, this is a great make-ahead meal. You can prepare the entire recipe up to the final baking step. Simply assemble the peppers, cover them tightly, and store them in the refrigerator for up to 24 hours. When you’re ready to eat, just pop them in the oven and add about 5-10 minutes to the baking time since they will be starting from cold.

Hungry for more? Follow us on Pinterest for daily recipes!

Final Thoughts

Whether you’re looking for a clever low-carb dinner, a new way to meal prep, or you’re just a massive Philly cheesesteak fan, these Cheesesteak Stuffed Bell Peppers are a guaranteed winner. They’re savory, cheesy, and packed with flavor, proving that you don’t need a bun to enjoy one of America’s greatest sandwiches. We hope you love this fun and delicious twist as much as we do!

Print