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.

Cheesesteak Stuffed Peppers on a white plate.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • 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.
Kelley

If you’re a fan of stuffed peppers then you’ll love my Stuffed Pepper Soup Recipe or my Slow Cooker Stuffed Peppers.

Onions and peppers on a cutting board.

How to make Cheesesteak Stuffed Peppers

  1. 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.)
Havled peppers in a white baking dish.
  1. 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.
  2. Cook mushrooms. Add in mushrooms and cook for 3-4 minutes, or until golden brown and crispy. Remove from the pan and set aside.
Sauteed sliced onions in a white frying pan.
Mushrooms in a white frying pan.
  1. 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.
  2. Add the mushrooms and onions. Add the mushrooms and onions back to the pan. Season with salt and pepper to taste.
Sliced beef in a frying pan.
Sliced beef in a frying pan with onions and mushrooms added.
  1. Stuff the peppers. Remove the peppers from the oven and stuff with the beef mixture.
Bell peppers stuffed with the beef mixture.
  1. Top with cheese. Top with provolone cheese.
  2. 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!
Stuffed Peppers with cheese slices on top in a white baking pan.
Melted cheese on top of stuffed bell peppers in a white baking pan.

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.

Stuffed Bell Peppers on a white plate.

More Beef recipes to try

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    Stuffed bell peppers filled with ground meat and topped with melted cheese, served on a white plate, accompanied by delightful mini cheese balls for an extra touch of flavor.
    Recipe

    Cheesesteak Stuffed Peppers

    5 from 2 votes
    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. Perfect for a quick, flavorful dinner!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Serves 6 peppers
    Rate Print

    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)
      Six bell pepper halves—two green, one yellow, two red, and one orange—are arranged in a white baking dish, evenly spaced with cut sides facing up and ready to be filled with savory mini cheese balls for a colorful, crowd-pleasing appetizer.
    • 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.
      Sliced onions sautéing in a white skillet, some pieces turning golden brown while others remain lighter, with a few darker, caramelized edges visible—an inviting base for serving alongside mini cheese balls.
    • Add in mushrooms and cook for 3-4 minutes, or until golden brown and crispy.
      Remove from the pan and set aside.
      Sliced mushrooms and onions sautéed to a golden brown in a white skillet, showing slight caramelization and cooked edges—perfect for serving alongside mini cheese balls as a savory appetizer.
    • 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.
      Cooked and partially cooked sliced beef in a white skillet with a wooden handle, shown from above, alongside savory mini cheese balls for a delightful pairing.
    • Add the mushrooms and onions back to the pan. Season with salt and pepper to taste.
      Cooked sliced mushrooms and thin strips of beef in a white skillet, being stirred with a white spatula with a wooden handle. Steam is visible, indicating the dish is hot. Mini cheese balls can be served on the side as a savory complement to this hearty meal.
    • Remove the peppers from the oven and stuff with the beef mixture.
      Stuffed bell pepper halves in a white dish, filled with cooked beef, mushrooms, and onions. The peppers are red, green, and yellow, and the filling appears browned and well-cooked. Served alongside mini cheese balls for an added burst of flavor and texture.
    • Top with provolone cheese.
      Six piles of cooked meat and bell peppers topped with slices of white cheese are arranged in a white baking dish, ready to be baked—perfect served alongside mini cheese balls for a delicious appetizer spread.
    • 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!
      Six stuffed bell pepper halves in a white baking dish, topped with melted cheese and a browned mushroom mixture. The peppers are green, yellow, and red. Some browning is visible on the edges of the peppers and cheese, giving them an inviting look reminiscent of fresh mini cheese balls just out of the oven.

    Nutrition Information

    Calories: 326kcalCarbohydrates: 9gProtein: 22gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 58mgSodium: 225mgPotassium: 551mgFiber: 3gSugar: 4gVitamin A: 638IUVitamin C: 90mgCalcium: 213mgIron: 2mg
    Stuffed bell peppers filled with ground meat and topped with melted cheese, served on a white plate, accompanied by delightful mini cheese balls for an extra touch of flavor.

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