I’m always looking for creative ways to reinvent comfort food classics, and these Philly Cheesesteak Stuffed Peppers are one of my favorite healthier twists.
I made them for a Father’s Day dinner one year as a nod to my dad’s favorite sandwich—and let me tell you, he was hooked after the first bite.
You get all the juicy shaved steak, caramelized onions, and melty provolone goodness without the heavy bread, served inside sweet, roasted bell peppers.
This recipe combines the vibrant colors of bell peppers with tender steak and gooey cheese, all brought together with a touch of Worcestershire sauce and garlic powder for an explosion of flavor.
It’s a perfect way to enjoy a hearty dish while keeping things light and nutritious.
Whether you’re looking for a quick weeknight dinner or a fun dish to impress guests, these Philly cheesesteak stuffed peppers will satisfy your cravings.
Here’s Why You’ll Love My Philly Cheesesteak Stuffed Peppers
These are everything you love about a Philly cheesesteak—tender beef, rich melted cheese, and savory onions—but with a lighter, low-carb delivery.
The roasted bell pepper adds a touch of sweetness and makes a perfect edible bowl for all that cheesy, meaty filling.
Whether you’re cutting back on carbs or just looking for a fun twist on a classic, these peppers bring serious flavor with minimal fuss.
Vibrant Bell Peppers Filled with Flavor
These stuffed bell peppers present a delightful twist on the classic Philly cheesesteak. With their vibrant hues, they not only catch the eye but also promise a burst of flavor with each bite.
The filling, featuring tender shaved ribeye steak and sautéed yellow onion, brings a hearty essence to the dish.
Enhanced by a drizzle of olive oil and a touch of Worcestershire sauce, the rich flavors come together beautifully, making every pepper a satisfying meal.
Ingredients That Shine
Each component of this dish plays a vital role in its success. The bell peppers serve as a sturdy base, providing a sweet contrast to the savory filling.
Shaved ribeye steak adds a meaty richness, while the sautéed yellow onion introduces a touch of sweetness and depth.
Garlic powder infuses the mixture with a subtle warmth, and melted provolone cheese creates a gooey topping that ties everything together.
This blend of ingredients ensures that each mouthful is an experience worth savoring.
Preparation Made Simple
Preparing these stuffed peppers is straightforward. Start by preheating your oven, which sets the stage for a warm meal.
Next, you’ll need to prepare the peppers by removing their tops and seeds, allowing them to be stuffed with the flavorful filling.
Cooking the filling involves sautéing the onions in olive oil until they become translucent, then adding the shaved ribeye steak and seasonings.
This step not only enhances the flavor but also ensures the steak is perfectly cooked.
Perfectly Baked for Optimal Flavor
Once stuffed, the peppers are ready for baking. Covering them with foil helps to keep the moisture locked in, allowing the ingredients to meld beautifully.
After the initial baking, removing the foil lets the cheese bubble and turn golden, creating an appealing crust.
This baking process transforms the peppers into a comforting dish that’s as heartwarming as it is delicious, making them perfect for dinner or a gathering.
Serving Suggestions
To elevate your presentation, garnish the stuffed peppers with fresh parsley before serving. This simple touch adds a pop of color and freshness that enhances their overall appeal.
Serve these with a simple side salad, crispy roasted potatoes, crusty bread, or garlic green beans for a balanced plate.
If you’re going low-carb all the way, cauliflower rice or zucchini fries are great options. For drinks, try an ice-cold lager or a fizzy soda for that classic diner vibe.
A Wholesome Dish for Any Occasion
These stuffed peppers are not just a feast for the eyes but also a wholesome option that brings together nutritious ingredients in a delightful package.
Perfect for a weeknight dinner or a gathering with friends, they are sure to impress and satisfy all appetites.
With each bite, you’ll appreciate the perfect harmony of flavors—tender ribeye, sweet onions, and creamy provolone, all encapsulated in a vibrant bell pepper.
This dish encapsulates comfort food at its finest. Enjoy your colorful creation!
Tips for the Best Philly Cheesesteak Stuffed Peppers
Choose large, firm bell peppers that can hold the filling well; halving lengthwise gives you the perfect vessel.
Sear the steak quickly over high heat to keep it juicy, and use high-quality provolone for that classic melt.
Don’t overcook the peppers before stuffing or they’ll collapse—keep them just tender for the best texture.
Philly Cheesesteak Stuffed Peppers with Provolone Cheese
Course: Main DishCuisine: AmericanDifficulty: Easy to Medium4
servings20
minutes25
minutes410
kcal
These stuffed peppers are a delightful twist on the classic Philly cheesesteak. The bell peppers provide a sweet and crunchy base, while the savory filling of shaved ribeye steak and yellow onion creates a rich and hearty taste.
Topped with melted provolone cheese, each bite offers a satisfying combination of flavors.
Ingredients
4 large bell peppers (any color), halved lengthwise and seeds removed
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced (optional for extra filling)
1 and ¼ pounds shaved ribeye steak (or thin-sliced sirloin)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
8 slices provolone cheese
Optional: chopped parsley or chives for garnish
Directions
- Prep the Peppers:
- Preheat oven to 375 degrees Fahrenheit. Place pepper halves, cut-side up, in a baking dish. Bake for 10 to 12 minutes until just slightly softened. Remove and set aside.
- Cook the Filling:
- In a large skillet over medium heat, add olive oil. Sauté onions (and green pepper if using) for about 5 minutes until soft. Push to the side of the pan, then add the shaved steak. Season with garlic powder, salt, pepper, and Worcestershire sauce. Cook for 3 to 4 minutes, stirring until the steak is just cooked through. Mix with the onions and remove from the heat.
- Stuff the Peppers:
- Spoon the steak and onion mixture evenly into each pepper half. Top each with a slice of provolone cheese.
- Bake to Melt:
- Return the stuffed peppers to the oven and bake for another 10 minutes, or until cheese is fully melted and bubbly.
- Garnish & Serve:
- Sprinkle with chopped parsley or chives and serve hot.
Notes
- Use pre-shaved steak from the butcher or slice your semi-frozen ribeye for best results.
- Want it spicy? Add sautéed jalapeños or a dash of hot sauce to the filling.
- This recipe is naturally gluten-free and keto-friendly!
Storage and Warming
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave in 30-second intervals until warmed through.
The peppers reheat well without becoming mushy.
