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!

When you’re not in the mood for bread, or trying to cut back on your carb intake, these stuffed peppers come in clutch! They’re still super satisfying and comforting like a Philly cheesesteak, and a lot healthier.

Why you’ll love this recipe

• Quick and easy: These stuffed peppers take just 30 minutes to put together!
• Low carb but filling: You get all the flavour of a Philly cheesesteak without the bread.

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 of bell pepper.
• 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-bake the peppers.

Halve and deseed peppers, cover 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.

Slice very thinly across the grain.

Step 4: Sauté the veggies.

Cook the mushrooms, then add the onions and red pepper and season with salt and pepper.

Step 5: Stuff the peppers.

Add the sliced steak and vegetables to the pepper halves and top with cheese.

Step 6: Bake and serve.

Return to the oven and bake until the cheese is melted.

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.

How can I add healthy carbs to this recipe?

Serve the peppers with brown rice, quinoa, or roasted sweet potatoes for a balanced meal.

Will the peppers get soggy?

Not if you pre-bake them lightly and avoid overfilling with ingredients that hold a lot of liquid. 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:

• Pair with a light caesar Salad for freshness and crunch or light veggie salad like Mason Jar Salad
• Serve with crispy Air Fryer Sweet Potato Fries, Crispiest Air Fryer Zucchini Fries or Crispy Green Bean Fries.
• 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.