Juicy Philly Cheesesteak Stuffed Peppers in 40 Minutes

You know those nights when you crave something cozy but don’t want the carb coma? That’s exactly how these Philly Cheesesteak Stuffed Peppers came to be in my kitchen. I was desperate for that classic cheesesteak flavor without the heavy bread – and let me tell you, stuffing all that juicy steak, melty cheese, and caramelized veggies into crisp green peppers was a game changer!

My kids gobbled these up faster than I could say “low-carb dinner” – and that’s saying something with two picky eaters at the table. The peppers get just tender enough to hold all that glorious cheesesteak filling while keeping that satisfying crunch we love. It’s become our go-to weeknight meal when we want comfort food that still feels kinda virtuous.

Why You’ll Love These Philly Cheesesteak Stuffed Peppers

Let me count the ways these beauties will steal your heart (and satisfy your cheesesteak cravings):

• The peppers roast up tender-crisp, creating the perfect vessel for all that juicy steak and melty cheese – no soggy bread in sight!
• It’s secretly healthy while tasting totally indulgent (shh, don’t tell the kids about all those veggies packed inside).
• From fridge to table in 40 minutes flat – faster than waiting in line at your favorite cheesesteak joint.
• That golden cheese crust bubbling over the edges is basically edible happiness.

Ingredients for Philly Cheesesteak Stuffed Peppers

Okay, let’s gather our flavor warriors! Here’s what you’ll need to make these stuffed pepper beauties sing (I’ve noted all my little prep tricks too):

• 2 tbsp olive oil, divided (trust me, we’ll use every drop)
• 4 vibrant green peppers, halved and seeded (pick ones that stand up straight!)
• 1 (8oz) sirloin steak, about 1/2-inch thick (freeze for 20 minutes to slice easier)
• 1 1/2 cups sliced baby bella mushrooms (wipe clean, never rinse!)
• 1/2 red pepper, sliced into thin strips (for that sweet crunch)
• 1 small red onion, sliced thin (my secret for perfect caramelization)
• 2 cups freshly grated mozzarella (none of that pre-shredded stuff – it doesn’t melt right!)
• Salt and pepper to taste (be generous with the pepper – it makes the steak sing)

How to Make Philly Cheesesteak Stuffed Peppers

Alright, let’s get these beauties rolling! I promise it’s easier than you think – just follow these simple steps and you’ll be biting into cheesy, meaty heaven before you know it.

Step 1: Prepare the Peppers

First things first – crank that oven to 400°F (that’s about 200°C for my metric friends). While it heats up, grab your green peppers and slice them lengthwise from stem to tip. Scoop out those seeds and membranes with a spoon (pro tip: leave the stems on – they make cute little handles!). Drizzle the insides with half our olive oil, sprinkle with salt and pepper, then pop them cut-side up in a 9×13 baking dish. Cover tightly with foil and bake for 10 minutes – this softens them just enough so they won’t fight you when we stuff them later.

Step 2: Cook the Steak and Veggies

While the peppers roast, heat the remaining oil in a skillet until it’s shimmering – almost smoking hot. This is CRUCIAL for getting that perfect sear on our steak. Throw in your thinly sliced steak (remember to slice against the grain!) and let it sear undisturbed for just 1 minute per side – we want it browned but still pink inside. Remove the steak and toss in your mushrooms. Let them cook undisturbed for 2 minutes to get nice and golden before adding the onions and red peppers. Sauté everything together until they’re soft and smelling amazing – about 3 more minutes.

Step 3: Assemble and Bake

Pull those peppers from the oven (careful, they’re hot!) and start stuffing. Divide the steak and veggie mixture evenly among the pepper halves – mound it high because it’ll settle as the cheese melts. Now the best part: blanket everything with that glorious grated mozzarella! Pop them back in the oven (uncovered this time) for 15 minutes until the cheese is bubbling and golden brown in spots. The smell will drive you crazy – try to wait at least 2 minutes before diving in!

Tips for Perfect Philly Cheesesteak Stuffed Peppers

After making these dozens of times (okay, maybe hundreds), here are my hard-earned secrets for cheesesteak pepper perfection:

• Slice steak thin and cold: Pop the steak in the freezer for 20 minutes before slicing – it makes cutting those paper-thin strips against the grain SO much easier.
• Cheese matters: While mozzarella is classic, I sometimes swap in provolone for extra tang or American cheese for ultimate meltiness.
• Pepper selection: Choose peppers that stand upright naturally – they’ll hold the filling better than wobbly ones.
• Don’t overcrowd the pan: When sautéing, give the veggies space or they’ll steam instead of caramelizing.

Variations for Philly Cheesesteak Stuffed Peppers

Oh, the possibilities! Here’s where you can get creative with your cheesesteak peppers:

• Cheese swap: Provolone brings that authentic Philly tang, while sharp cheddar adds extra punch. For serious melt, try American cheese singles (don’t knock it till you try it!).
• Spice it up: Toss in sliced jalapeños with the veggies or drizzle with hot sauce before serving for some kick.
• Meat alternatives: Thinly sliced chicken breast works beautifully if you’re not feeling steak, or mushrooms alone for a vegetarian twist.

Serving Suggestions for Philly Cheesesteak Stuffed Peppers

These stuffed peppers shine all on their own, but here’s how I love to serve them: a simple green salad cuts through the richness perfectly, while roasted baby potatoes soak up all that cheesy goodness. My husband always asks for extra pickles on the side – the tangy crunch is magic against the creamy filling!

Storing and Reheating Philly Cheesesteak Stuffed Peppers

Here’s the good news – these taste just as amazing the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for 10-15 minutes) to keep that cheese perfectly melty, but the microwave works in a pinch – just cover with a damp paper towel to prevent rubbery cheese. Pro tip: Add a fresh sprinkle of cheese before reheating for that just-made gooeyness!

Nutritional Information for Philly Cheesesteak Stuffed Peppers

Here’s the scoop on what’s in each delicious pepper half (remember, estimates vary based on your exact ingredients): About 320 calories with 24g protein, 12g carbs (3g fiber), and all that melty-cheese joy packed into every bite!

FAQ About Philly Cheesesteak Stuffed Peppers

Got questions? I’ve got answers! Here are the ones I get asked most about these cheesy beauties:

Can I use chicken instead of steak?
Absolutely! Thinly sliced chicken breast works great – just cook it through before stuffing the peppers. For extra flavor, try marinating it in a bit of Worcestershire sauce first.

How can I make these spicier?
Ooh, my favorite trick! Add sliced jalapeños with the other veggies, or mix some cayenne into the cheese. A drizzle of sriracha after baking gives that perfect fiery kick.

Can I freeze these stuffed peppers?
You can, but the texture changes a bit. Freeze before the final bake, then add 5-10 minutes to cooking time straight from frozen. The peppers get softer, but that cheesesteak flavor still shines!

Share Your Feedback

Made these beauties? Tag me in your photos or drop a comment below – I love seeing your cheesy creations! Now go enjoy that pepper-packed goodness.

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Philly Cheesesteak Stuffed Peppers

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• Author: Sophie Lark
• Total Time: 40 mins
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A delicious twist on the classic Philly cheesesteak, stuffed inside green peppers for a low-carb meal.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil, divided
• 4 green peppers, cut in half and deseeded
• 1 (8oz) sirloin steak
• 1 1/2 cups sliced mushrooms
• 1/2 red pepper, sliced
• 1 small red onion, sliced
• 2 cups mozzarella cheese, grated
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400 F.
2. Cut green peppers in half and de-seed them.
3. Drizzle with 1 tbsp olive oil, season with salt and pepper.
4. Bake in a 9×13 dish covered with tin foil for 10 minutes.
5. Add remaining oil to a frying pan and heat until smoking.
6. Sear steak for 1 minute per side, season with salt & pepper.
7. Remove steak and slice thinly across the grain.
8. In same skillet, cook mushrooms for 2 minutes.
9. Add onions and red pepper, sauté for 2-3 minutes.
10. Remove green peppers from oven.
11. Divide steak and veggies among peppers.
12. Top with cheese and bake for 15 minutes.
13. Serve immediately.

Notes

• Use thin steak slices for best texture.
• Adjust cheese amount to preference.
• Works well with provolone cheese too.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 320
• Sugar: 6g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 60mg

Keywords: philly cheesesteak, stuffed peppers, low carb dinner