Philly Cheesesteak Stuffed Peppers
All the bold, savory flavors of a classic Philly cheesesteak packed into a tender roasted bell pepper. Thinly sliced beef, sautéed onions and peppers, and gooey melted provolone come together in a low-carb, fork-and-knife dinner that satisfies every cheesesteak craving without the roll.
For 4 servings
- prep
Preheat oven and prep the peppers.
1.Preheat oven to 375°F.2.Slice 4 large bell peppers in half lengthwise. Remove seeds and membranes.3.Arrange pepper halves cut-side up in a 9x13 baking dish. - saute · ~8 min
Sauté the onions and sliced peppers.
1.Heat 1 tbsp olive oil in a large skillet over medium heat.2.Add sliced onion and sliced bell pepper. Cook until softened and lightly browned, about 5-7 minutes.3.Add minced garlic and cook 30 seconds more until fragrant. - saute · ~4 min
Cook the beef.
1.Push the vegetables to the edges of the skillet.2.Add the thinly sliced beef sirloin to the center. Season with 1 pinch salt and 1 pinch black pepper.3.Cook, stirring the beef, until just browned, about 3-4 minutes.4.Toss everything together and remove from heat. - assemble
Stuff the peppers.
1.Spoon the cheesesteak filling evenly into each pepper half, pressing gently to pack.2.Lay 1 slice of provolone cheese over each stuffed pepper half. - bake · ~20 min
Bake until tender and bubbly.
Bake at 375°F until peppers are tender and cheese is melted and golden, about 20 minutes.
TIPFor a browner cheese top, switch to broil for the final 2 minutes — watch closely so it doesn't burn. - serve
Rest briefly and serve.
Let the peppers cool in the dish for 5 minutes before serving. Spoon any pan juices over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Freeze the beef sirloin for 15–20 minutes before slicing; it will cut much thinner and more evenly.
- 2Use a sharp chef's knife to slice the beef against the grain for tender bites.
- 3Do not overstuff the peppers—leave a slight mound so the cheese can melt evenly without spilling.
- 4For extra flavor, deglaze the skillet with a splash of Worcestershire sauce after cooking the beef.
- 5Let the stuffed peppers rest for 5 minutes after baking so the juices settle and the cheese sets slightly.
- 6Make ahead: assemble peppers up to 24 hours in advance, cover, refrigerate, then bake directly from the fridge—add 5 minutes to bake time.
Adapt it for your goals.
Cheese swap
Replace provolone with white American cheese or melted mozzarella for a creamier, milder topping that still bubbles beautifully.
low oilLow-oil
Reduce olive oil to 1 tsp and use a nonstick skillet; the beef releases its own fat, keeping everything moist without extra oil.
mushroom lover'sMushroom lover's
Add 200g sliced cremini mushrooms to the onion-pepper sauté for an earthy, umami-rich variation that complements the beef.
spicySpicy
Toss the beef with 1/2 tsp red pepper flakes and use pepper jack cheese instead of provolone for a kick of heat.
jainJain
Omit garlic and onion; use asafoetida (hing) in the oil and extra sliced bell pepper for sweetness, plus plant-based cheese to keep it Jain-friendly.
Why this is on our healthy list.
Low-Carb Dinner Hero
Replacing the bread roll with bell peppers cuts refined carbs significantly while adding fiber, vitamin C, and a satisfying crunch.
High-Quality Protein
Beef sirloin is a lean cut rich in iron, zinc, and B vitamins, supporting muscle maintenance and energy metabolism.
Rich in Antioxidants
Bell peppers (especially red ones) are loaded with vitamin C, beta-carotene, and quercetin, which help fight oxidative stress.
Frequently asked questions
Yes, ribeye or flank steak work well—just slice them very thin against the grain for tenderness, and adjust cooking time if the pieces are thicker.
