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Philly Cheesesteak Stuffed Peppers – 30 Minute Dinner

Philly Cheesesteak Stuffed Peppers have all the great flavors of a classic cheesesteak sandwich without the bread! They are a great make ahead family meal.

Philly Cheesesteak Stuffed Peppers baked

Philly Cheesesteak Stuffed Peppers Recipe

Philly Cheesesteak Stuffed Peppers is like the classic sandwich, but without all the carbs! It’s a really super easy and filling meal that will please the entire family. I love a good cheesesteak sandwich, but they can be a little carb heavy with all the bread.

These Philly cheesesteak Stuffed Peppers have the same flavors, but without the carbs! Stuffed peppers always make for a great meal. This version is loaded with cheese, steak, peppers and onions. These Philly Cheesesteak Stuffed Peppers are so perfect for Keto-dieters. They are also a fun meal to make if you are gluten-free.

What’s even better? They are great for mealprepping. You can make all the ingredients ahead of time and quickly pop one in the oven on a busy weeknight.

What is in Philly Cheesesteak Stuffed Peppers?

ingredients to make Philly Cheesesteak Stuffed Peppers Recipe
  • Bell Peppers – to replace the bun of the classic sandwich, bell peppers are used as the shell and stuffed with all the great fillings of the classic sandwich. Thinly sliced peppers are also sautéed with the steak for the filling

  • Steak – my preferred cut is ribeye for these stuffed peppers, however, you can use any store bought thinly sliced steak (ex. some stores sell pre-sliced steak specifically for cheesesteak sandwiches)

  • Provolone Cheese – the classic cheese for a Philly cheesesteak. If you can buy it in a block or brick you can shred it or use slices of provolone cheese instead
    • Substitutes – mozzarella, swiss cheese, gruyere, or white cheese of choice

  • Garlic, Salt and Pepper – the simple but delicious seasonings of a Philly cheesesteak

How to Make Philly Cheesesteak Stuffed Peppers

Full Printable Recipe at Bottom of Page

steps for making Philly Cheesesteak Stuffed Peppers Recipe

1 Preheat the oven to 400°F.

2 Cut steak against the grain into thin slices.

3 In a large skillet or frying pan add a teaspoon of cooking oil and add the sliced steak. Season with salt and pepper. Sauté the steak for 1-2 minutes per side or until cooked through. Remove and set aside.

4 In the same pan add the sliced peppers, onion and garlic. Sauté until cooked through, approximately 2-3 minutes.

5 Add the steak back into the pan and toss to combine with the vegetables.

6 Place the halved peppers in a 9″ x 13″ baking dish, cut side up.

7 Add a spoon of shredded cheese to each pepper. Evenly divide the steak mixture into each pepper. Top each pepper with the remaining shredded cheese.

Philly Cheesesteak Stuffed Peppers being baked

8 Bake for 10 minutes covered until the peppers are softened and the cheese is melted. Note: bake an additional 5-10 minutes or until peppers are your desired softness.

9 Bake uncovered for 5 minutes to get cheese crispy and enjoy!

Philly Cheesesteak Stuffed Peppers Recipe on a blue plate

Looking for More Easy Family Dinners?

  • Buffalo Chicken Fajitas – the ultimate crispy and spicy fajitas! Crispy fried chicken tossed in buffalo sauce served with sautéed onions and pepperscheddar cheese and ranch dressing.
  • Bacon Wrapped Pork Tenderloin – an impressive yet simple dinner idea! Your family will love this tender roasted pork wrapped in crispy bacon and covered in tangy BBQ sauce.
  • Butter Chicken – one of the most popular Indian dishes in the world. It also happens to be one of the easiest! The chicken is incredibly tender and packed with flavor from my yogurt marinade. The sauce is so incredibly delicious, you’ll want gobble it up with a spoon!

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

Philly Cheesesteak Stuffed Peppers baked

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers is like the classic sandwich, but without all the carbs from the bread! It’s a really super easy and filling meal that will please the entire family. Stuffed peppers always make for a great meal. This version is loaded with cheese, steak, peppers and onions. These Philly Cheesesteak Stuffed Peppers are so perfect for Keto-dieters. They are also a fun meal to make if you are gluten-free. What’s even better? They are great for meal-prepping. You can make all the ingredients ahead of time and quickly pop one in the oven on a busy weeknight.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8 Stuffed Peppers
Calories 265 kcal

Ingredients
 
 

  • 4-5 bell peppers, halved and deseeded
  • 1-1.5 lb steak, ribeye, flank or sirloin
  • 1 bell peppers, thinly sliced, medium sized
  • 1 red onion, thinly sliced, medium sized
  • 2 cups provolone cheese, shredded
  • 4 garlic cloves, finely chopped
  • 1 tsp salt, or to taste
  • ½ tsp black pepper, or to taste

Instructions
 

  • Preheat the oven to 400°F.
  • Cut the steak against the grain into thin slices.
  • In a large skillet or frying pan add a teaspoon of cooking oil and add the sliced steak. Season with salt and pepper. Sauté the steak for 1-2 minutes per side or until cooked through. Remove and set aside.
  • In the same pan add the sliced peppers, onion and garlic. Sauté until cooked through, approximately 2-3 minutes.
  • Add the steak back into the pan and toss to combine with the vegetables.
  • Place the halved peppers in a 9" x 13" baking dish, cut side up.
  • Add a spoon of shredded cheese to each pepper. Evenly divide the steak mixture into each pepper. Top each pepper with the remaining shredded cheese.
  • Bake for 10 minutes covered until the peppers are softened and the cheese is melted. Note: bake an additional 5-10 minutes or until peppers are your desired softness.
  • Bake uncovered for 5 minutes to get cheese crispy and enjoy!

Video

Notes

You can assemble the peppers the day before and keep them in the fridge before their final bake. Just add ten minutes on to the baking time. Reheat leftovers in the microwave until heated through or reheat them in a baking dish covered with foil at 375°F for 15-30 minutes.
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NUTRITION

Calories: 265kcalCarbohydrates: 7gProtein: 21gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 57mgSodium: 613mgPotassium: 382mgFiber: 2gSugar: 4gVitamin A: 2629IUVitamin C: 96mgCalcium: 265mgIron: 2mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.

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