Think classic Philly cheesesteak, but tucked inside a tender bell pepper and light on carbs. Philly Style Stuffed Peppers give you juicy steak, caramelized onions, melty cheese, and savory mushrooms without the bread. It’s weeknight-friendly, meal-prep friendly, and hits all the nostalgic notes.

You’ll get big flavor, simple steps, and a satisfying dinner that doesn’t weigh you down.

What Makes This Special

These stuffed peppers keep the spirit of a Philly cheesesteak while cutting out the roll. You still get the rich beef, gooey cheese, and a touch of char from the skillet. The bell pepper becomes both the vessel and a built-in veggie side. It’s high-protein, low-carb, and crowd-pleasing—the kind of recipe that works for busy weeknights or a casual weekend dinner.

Another bonus: you can customize the filling.

Prefer Provolone over Cheez Whiz? Go for it. Want to use ground beef instead of sliced steak?

Easy swap. It’s flexible, fast, and feels like comfort food without the carb-heavy bun.

Shopping List

4 large bell peppers (green for classic flavor, or mix colors)
1 to 1.25 pounds thinly sliced steak (ribeye is ideal; sirloin or flank also work)
1 large yellow onion, thinly sliced
8 ounces mushrooms, sliced (optional but recommended)
2 cloves garlic, minced
6–8 slices Provolone cheese or 1 cup shredded mozzarella
2–4 tablespoons Cheez Whiz or a similar cheese sauce (optional, for a classic touch)
2 tablespoons olive oil or avocado oil
1 tablespoon butter (optional, for richness)
Salt and black pepper, to taste
1 teaspoon Worcestershire sauce (optional, for depth)
1/2 teaspoon onion powder and 1/2 teaspoon garlic powder (optional seasoning)

How To Make Philly Style Stuffed Peppers

Prep the peppers: Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, trim a thin slice off the bottom to level.
Soften the shells: Place peppers in a baking dish, drizzle with a little oil and a pinch of salt, and bake for 10–12 minutes.
You want them slightly tender but still sturdy.
Sauté onions and mushrooms: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and a pinch of salt; cook 5–7 minutes until softened and caramelized at the edges. Add mushrooms and butter; cook another 4–5 minutes until browned.
Stir in garlic for the last 30 seconds. Transfer to a bowl.
Cook the steak: In the same skillet, add another tablespoon of oil. Increase heat to high.
Season steak with salt, pepper, and optional garlic/onion powder. Sear in batches for 1–3 minutes total, just until browned but still tender. Don’t overcook.
Combine and season: Add the onion-mushroom mixture back to the skillet with the steak.
Stir in Worcestershire if using. Taste and adjust seasoning. Remove from heat.
Cheese layer #1: Place a slice of Provolone (or a sprinkle of mozzarella) inside each pepper to form a cheesy base.
Fill the peppers: Spoon the steak mixture into each pepper, packing it gently.
If using Cheez Whiz, drizzle 1–2 teaspoons over the filling for that signature Philly vibe.
Cheese layer #2: Top each pepper with another slice of Provolone or a generous sprinkle of shredded cheese.
Bake until melty: Return the stuffed peppers to the oven for 8–10 minutes, or until the cheese melts and the peppers are tender to your liking.
Finish and serve: Let rest 3 minutes. Garnish with cracked black pepper. Serve hot with a crisp side salad or roasted broccoli.

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days in the fridge.

Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave gently in 30-second bursts to avoid rubbery steak.

To freeze, cool completely, wrap each pepper tightly, and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 25–30 minutes, covered, then uncover to melt and brown the cheese.

For meal prep, keep the cooked filling separate and stuff/bake the peppers the day you want to eat. This keeps the peppers from getting soft and preserves that fresh-from-the-oven texture.

Benefits of This Recipe

Low-carb and satisfying: You get the cheesesteak flavor without the bread.
High in protein: Helps keep you full and energized.
Customizable: Swap cheeses, tweak seasonings, or change the protein.
Meal-prep friendly: Stores and reheats well for quick lunches or dinners.
Balanced: Built-in veggies from the peppers and mushrooms.

What Not to Do

Don’t overcook the steak. Thin slices toughen quickly; keep it quick and hot.
Don’t skip pre-baking the peppers. Raw peppers can be too crunchy and watery.
Don’t overload with liquid. Too much sauce or undercooked mushrooms can create excess moisture.
Don’t use low-moisture cheese only. A melty cheese like Provolone helps bind the filling and tastes authentic.
Don’t forget to taste as you go. Seasoning at each step makes the final dish pop.

Alternatives

Protein swaps: Ground beef or ground turkey cook fast and are budget-friendly. Shredded rotisserie chicken works too.
Cheese options: Provolone for classic flavor, mozzarella for stretch, white American for creaminess, or a drizzle of Cheez Whiz for the old-school touch.
Veggie boosts: Add chopped spinach, diced zucchini, or roasted cauliflower rice to bulk it up while keeping carbs low.
Spice it up: Red pepper flakes, hot cherry peppers, or pickled jalapeños for heat and zip.
Dairy-free route: Use a dairy-free melting cheese and skip the butter.
Choose oil for sautéing.

FAQ’s For Philly Style Stuffed Peppers

What kind of steak is best?

Ribeye is the gold standard for flavor and tenderness. Sirloin, flank, or skirt steak also work well if you slice thinly against the grain. You can even ask the butcher to shave it for you.

Do I have to use mushrooms?

No, but they add umami and soak up flavor. If you skip them, increase the onions or add another veggie like diced zucchini to keep the filling hearty.

Can I make this ahead?

Yes. Cook the filling up to 3 days in advance and store it in the fridge. Stuff and bake the peppers right before serving for the best texture.

How do I keep it truly low-carb?

Watch for hidden carbs in sauces and cheese spreads. Stick with Provolone or mozzarella, use minimal Worcestershire, and avoid sugary condiments.

Can I make it in a skillet only?

Yes. Slice peppers into halves or strips, sauté them until tender, then add the steak, onions, and mushrooms. Top with cheese, cover until melted, and serve in bowls.

What sides go well with it?

Try a simple green salad, roasted asparagus, sautéed green beans, or cauliflower mash. Keep it light to balance the richness of the filling.

How do I slice steak thinly at home?

Freeze the steak for 20–30 minutes to firm it up, then use a sharp knife to slice against the grain. Aim for paper-thin slices for fast cooking and tenderness.

Is there a way to make it spicier?

Add crushed red pepper to the onions, stir in chopped hot cherry peppers, or finish with a drizzle of hot sauce before serving.

Can I use ground meat?

Absolutely. Brown it well, season generously, and cook off extra moisture before stuffing. It’s cheaper and still delicious.

How many peppers per person?

Plan on one large stuffed pepper per adult, or two halves if serving with hearty sides. Leftovers taste great the next day.

Wrapping Up

Low-Carb Philly-Style Stuffed Peppers deliver classic cheesesteak flavor without the roll, using simple steps and everyday ingredients. They’re melty, meaty, and satisfying, yet lighter and great for meal prep.

Keep the steak tender, the peppers just-soft, and the cheese generous, and you’ll have a reliable go-to that fits weeknights and weekends alike. Enjoy the comfort, skip the carb crash, and make it your own with the swaps that suit your kitchen.