Philly Cheesesteak Stuffed Peppers


Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs.

Prep Time:
40 mins
Total Time:
40 mins
4 servings

How to Make Philly Cheesesteak Stuffed Peppers

Choosing the Peppers

Any color bell pepper works well. Red, orange and yellow bell peppers tend to be sweeter while green bell peppers are less sweet and slightly bitter. Opt for larger peppers that can hold all of the filling.

Choosing the Steak

We like top round steak for this recipe because it's lean and relatively inexpensive. If you can't find top round, flank steak, sirloin or strip steak are all good alternatives. If you want to skip the steak altogether, you can use ground beef in its place. For a lighter flavor, you can substitute thinly sliced chicken breast or thigh for the steak or use ground turkey. To make these Philly Cheesesteak Stuffed Peppers vegetarian, you can use crumbled tofu or another meat substitute in place of the steak and use vegetarian Worchestershire sauce.

How to Broil

To melt the cheese on top, you'll want to broil your peppers about 5 inches from the heat source. Broilers vary in intensity, so watch carefully as they cook to prevent burning.

What to Serve with Philly Cheesesteak Stuffed Peppers

To keep your meal low-carb, serve Philly Cheesesteak Stuffed Peppers with a side of cauliflower rice or a simple green salad. If you want to enjoy a more classic pairing, roasted potatoes or sweet potatoes go nicely with this easy recipe.

Additional reporting by Hilary Meyer


  • 2 large bell peppers, halved lengthwise, seeds removed

  • 1 tablespoon extra-virgin olive oil

  • 1 large onion, halved and sliced

  • 1 (8 ounce) package mushrooms, thinly sliced

  • 12 ounces top round steak, thinly sliced

  • 1 tablespoon Italian seasoning

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 1 tablespoon Worcestershire sauce

  • 4 slices provolone cheese


  1. Preheat oven to 375 degrees F.

  2. Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.

  4. Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.


Nutrition Facts (per serving)

308 Calories
17g Fat
12g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 29g 58%
Total Fat 17g 22%
Saturated Fat 8g 38%
Cholesterol 74mg 25%
Vitamin A 556IU 11%
Vitamin C 71mg 79%
Folate 37mcg 9%
Sodium 465mg 20%
Calcium 243mg 19%
Iron 3mg 14%
Magnesium 39mg 9%
Potassium 657mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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