Philly Cheesesteak Stuffed Peppers
All the flavor of a Philly cheesesteak — no roll needed. Sweet bell peppers stuffed with savory sliced steak, caramelized onions, and mushrooms, blanketed in melted provolone that bubbles and browns in the oven. Every bite is juicy, cheesy, and packed with that classic cheesesteak flavor.
High in protein, low in carbs, and ready in 40 minutes — the sandwich classic, rebuilt as a wholesome dinner.
Why You'll Love This
All the Philly cheesesteak flavor — no roll needed
~30g protein per serving, only ~8g net carbs
One pan plus one baking dish
Melty provolone over savory steak and peppers
Amazing Protein Recipes
Philly Cheesesteak Stuffed Peppers
- Prep15 min
- Cook25 min
- Total40 min
- Servings4 (6 pepper halves)
- Calories (est.)500 kcal
- oven
- baking dish
- large skillet
- knife
- cutting board
- spoon
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Place the pepper halves cut-side up in a baking dish. Drizzle with a little olive oil and season with salt.
- Heat 1 tbsp olive oil in a large skillet over medium-high. Cook the steak 4–5 minutes until browned. Season with garlic powder, salt, and pepper. Stir in the Worcestershire sauce. Remove and set aside.
- In the same skillet, add the remaining oil. Cook the mushrooms and onion 5–6 minutes until softened and golden.
- Return the steak to the skillet and toss everything together.
- Spoon the steak mixture generously into each pepper half.
- Top each pepper with a slice of provolone.
- Bake 18–20 minutes until the peppers are tender and the cheese is melted and lightly browned.
- Garnish with fresh parsley and serve hot.
Notes & Tips
- Thin-slice the steak: Partially freeze it for 20 minutes first — it slices paper-thin and cooks in minutes.
- Pre-soften the peppers: If you like them extra tender, microwave the halves 3 minutes before stuffing.
- Don't overfill: Mound the filling generously, but keep it level with the pepper rim so the cheese sits on top.
- Broil the finish: 1–2 minutes under the broiler gives the provolone that golden, bubbly top.
- Per serving, 1.5 peppers (estimate): 420 calories, 30g protein, 8g net carbs, 26g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm in the oven at 350°F for 12–15 minutes — the microwave makes the peppers soggy.
- Freezer: Freeze baked peppers up to 2 months; thaw overnight before reheating.
- Meal prep: Cook the filling ahead and refrigerate; stuff and bake fresh when serving.
- The Secret to Peppers That Hold Their Shape
- The secret is the 18-minute bake and the oil drizzle. Peppers go from perfectly tender to collapsed in just a few extra minutes, so pull them right when the cheese bubbles and the peppers yield gently to a fork. The light oil drizzle before baking keeps the skins from drying out and wrinkling.
Variations & serving ideas
- Chicken Philly: Swap steak for thinly sliced chicken breast or thighs.
- Different cheese: Provolone is classic, but mozzarella or pepper jack work beautifully.
- Add heat: Stir in sliced jalapeños or a pinch of red pepper flakes.
- Mushroom-free: Skip the mushrooms and add extra onion and a diced green pepper to the filling.
Estimated nutrition
EstimatePer serving · recipe makes 4 (6 pepper halves)
| Nutrient | Amount per serving |
|---|---|
| Calories | 500 kcal |
| Total fat | 33 g |
| Saturated fat | 13 g |
| Cholesterol | 104 mg |
| Sodium | 353 mg |
| Total carbohydrate | 10 g |
| Fibre | 2.4 g |
| Sugars | 5 g |
| Protein | 39 g |
Estimated nutrition: calculated automatically from the ingredients, so treat it as a rough guide. Values vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Philly Cheesesteak Stuffed Peppers?
About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Philly Cheesesteak Stuffed Peppers?
The key ingredients include steak, provolone cheese, bell peppers, mushrooms, onion and garlic powder. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked peppers up to 2 months; thaw overnight before reheating.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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