These Cheesesteak Stuffed Peppers are a savory twist on the classic Philly cheesesteak. Filled with onions, mushrooms, and thinly sliced beef, then topped with melted provolone cheese, they’re a delicious, low-carb alternative to the traditional sandwich!
Be sure to check out these other stuffed pepper recipes, too: Quinoa Stuffed Peppers, Slow Cooker Stuffed Peppers, and Chipotle Chicken Stuffed Peppers.
before you get started / kelley’s tips
- Choose sturdy peppers. Use large bell peppers with even sides so they hold the filling well. Red, yellow, or orange peppers are also great for adding a touch of sweetness.
- Pre-cook the peppers. For softer peppers, I roast them before stuffing. While the peppers are roasting I prep the filling.
- Freeze the beef. Pop the beef in the freezer for 15 minutes to make slicing easier.
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how to make cheesesteak stuffed peppers
- Bake the peppers. Preheat oven to 350 degrees. Arrange bell peppers on a casserole dish. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Bake for 15 minutes (I let them bake while I assemble my filling.)
- Saute onions. Heat 1 tbsp of olive oil in a large skillet over medium high heat. Add in onions and saute for 4-5 minutes or until the onions softened and get some color to them.
- Cook mushrooms. Add in mushrooms and cook for 3-4 minutes, or until golden brown and crispy. Remove from the pan and set aside.
- Cook the beef. To the same pan add the remaining tbsp of oil. Add in the sliced beef and cook until no longer pink, breaking it up as you go.
- Add the mushrooms and onions. Add the mushrooms and onions back to the pan. Season with salt and pepper to taste.
- Stuff the peppers. Remove the peppers from the oven and stuff with the beef mixture.
- Top with cheese. Top with provolone cheese.
- Bake the stuffed peppers. Bake for 10 minutes or until the cheese is melty and the peppers are tender. I like to broil mine for an additional 1-2 minutes to brown the cheese a bit. Serve immediately and enjoy!
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 air fryer to keep the peppers from getting soggy.
Can I use ground beef instead of sliced beef?
Yes! Ground beef is a great substitute and cooks quickly, making the recipe even easier.
Are these low-carb or keto-friendly?
Yes! These stuffed peppers are naturally low-carb and make a great option for keto diets.
more beef recipes to try
Cheesesteak Stuffed Peppers
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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 beef, or shaved beef
- 8 slices provolone cheese
Instructions
- Preheat oven to 350 degrees. Arrange bell peppers on a casserole dish. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper.Bake for 15 minutes (I let them bake while I assemble my filling)
- Heat 1 tbsp of olive oil in a large skillet over medium high heat. Add in onions and saute for 4-5 minutes or until the onions softened and get some color to them.
- Add in mushrooms and cook for 3-4 minutes, or until golden brown and crispy.Remove from the pan and set aside.
- To the same pan add the remaining tbsp of oil.Add in the sliced beef and cook until no longer pink, breaking it up as you go.
- Add the mushrooms and onions back to the pan. Season with salt and pepper to taste.
- Remove the peppers from the oven and stuff with the beef mixture.
- Top with provolone cheese.
- Bake for 10 minutes or until the cheese is melty and the peppers are tender. I like to broil mine for an additional 1-2 minutes to brown the cheese a bit.Serve immediately and enjoy!
Nutrition Information
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