Philly Cheesesteak Stuffed Peppers {Low Carb}

These Philly Cheesesteak Stuffed Peppers are a delicious low carb spin on the famous sandwich and they are ready in just 30 minutes!

Halves for a hearty, satisfying meal that’s big on flavour but lighter than the original. They’re perfect for busy weeknights, meal prep, or when you’re craving comfort food without the bread.

Why you’ll love this recipe

• Quick and easy: These stuffed peppers come together in just 30 minutes, making them perfect for busy weeknights.
• Low carb but filling: You’ll get all the flavour of a Philly cheesesteak without the bread, while still enjoying a satisfying, protein-packed meal.

Ingredients and substitutions

• Olive oil – swap out for any neutral cooking oil like canola oil or grapeseed oil.
• Green peppers – feel free to use any colour bell pepper of your choice.
• Sirloin steak – go for any steak that’s about 1” thick. You could also use ground beef, ground turkey, chicken breast or another protein of your choice.
• Sliced mushrooms – I used a packaged of sliced button mushrooms but any kind of mushrooms will work.
• Red pepper – see substitution notes above for green peppers.
• Red onion – yellow or white onion can be used in a pinch.
• Mozzarella cheese – Swiss cheese would also be yummy on these stuffed peppers.

How to make Philly cheesesteak stuffed peppers

Step 1: Pre-baked the peppers.

Preheat oven to 400 F. Halve and deseed peppers, drizzle with 1 tbsp olive oil, season with salt and pepper, cover in a 9×13 dish with foil, and bake for 10 minutes.

Step 2: Sear the steak.

Cook the steak, season with salt and pepper and sear for 1 minute per side.

Step 3: Slice the steak.

Remove the steak from the pan and slice very thinly across the grain.

Step 4: Sauté the veggies.

Cook the mushrooms until they release their juices, then add the onions and red pepper until tender, then season with salt and pepper.

Step 5: Stuff the peppers.

After peppers are cooled off a bit, put the sliced steak and vegetables among the pepper halves and top with cheese.

Step 6: Bake and serve.

Return to the oven and bake for 15 minutes, or until the cheese is melted. Serve.

Frequently Asked Questions

What cut of beef works best for Philly cheesesteak?

Ribeye is the traditional choice for Philly cheesesteak, but sirloin or flank steak also work well and are often more budget-friendly. The key is slicing it super thin across the grain so it stays tender.

Can I make these peppers spicier?

Yes! Add sliced jalapeños to the filling, use pepper jack cheese, or drizzle with hot sauce before serving for extra heat.

Will the peppers get soggy?

Not if you pre-bake them lightly and avoid overfilling with liquidy ingredients. You can also place the peppers on a baking rack over the dish so any moisture drips off.

What to serve with this dish

Here are some of my favourite ways to serve these stuffed peppers:

• Side Salad: Pair with a light Caesar Salad for freshness and crunch or light veggie salad like The Best Veggie Mason Jar Salad
• Healthy Fries: Serve with crispy Air Fryer Sweet Potato Fries, Crispiest Air Fryer Zucchini Fries or Crispy Green Bean Fries for a hearty pairing.
• Soup: Warm up with a bowl of Roasted Tomato Soup for a cozy combo.

How to store and reheat

Make ahead: Assemble the stuffed peppers up to the point of baking and store them in the fridge for up to 2 days.

Store: Leftovers will keep in an airtight container in the fridge for up to 4 days.

Reheat: Warm in the oven at 350 F for 10-15 minutes or microwave for 1-2 minutes until heated through.

Freeze and reheat from frozen: Freeze in airtight containers or freezer bags for up to 3 months. Bake from frozen at 375 F for 25-30 minutes until hot all the way through.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on packing these peppers up for lunch.
• I get all my grass-fed beef (including steaks!) from Butcher Box.