These delicious Philly Cheesesteak Stuffed Peppers are a keto low-carb recipe. They are the easiest and spin on the famous sandwich ready in just 30 minutes!
EASIEST PHILLY CHEESESTEAK STUFFED PEPPERS Recipe by Taylor Stinson
Ingredients and substitutions:
- Bell Peppers: You need green peppers to stuff, and red to fill (and for some color). Feel free to use any color bell pepper though!
- Mushrooms: Use packaged pre-sliced button mushrooms but you can use any type of mushroom.
- Steak: Sirloin is the recommendation. It’s a nice, lean cut with good texture and flavor. Go for a steak that’s about 1″ thick; alternatively, you can use ground beef, ground turkey, chicken breast, or any other type of protein.
- Onion: Red is the way to go here! It’s nice and crunchy and adds a pop of color but any type of onion will work.
- Cheese: Mozzarella is the best cheese to use in this recipe, but Swiss works great too.
- Add in some chopped chili peppers (jalapeno, poblano, or anaheim peppers are great!) for a little heat.
- Add some cherry tomato halves and oregano for an Italian twist.
- Swap the red for yellow onion for a little more sweetness.
Instructions For Philly Cheesesteak Stuffed Peppers:
Here’s a brief overview of how to make this recipe:
- Halve and deseed your green bell peppers. Drizzle with olive oil, season with salt and pepper, and bake for 10 minutes.
- Sear steak in a frying pan then slices it thinly.
- Fry sliced mushrooms, then add onions and red pepper.
- Remove the green peppers from the oven, and divide your steak and veggies evenly between pepper halves.
- Top with cheese, then bake for fifteen minutes until cheese is melted – enjoy!
What to serve with stuffed peppers?
Some crispy roasted potatoes are the perfect companion for the peppers! Cube them, oil them up, and season them before tossing them in the oven with the empty green pepper halves. Then they’ll all finish up together!
Storing & reheating:
You can assemble the peppers the day before and keep them in the fridge before their final bake. Just add ten minutes to the baking time.
For storing leftovers, keep them in the fridge in some Glass meal prep bowls for 3-5 days. Reheat them in the microwave until heated in the center. You can also reheat them in a baking dish covered with aluminum foil at 375F for 30 minutes.
Philly Cheesesteak Stuffed Peppers
- 2 Tbsp olive oil, divided
- 4 green peppers, cut in half and deseeded
- 1 8oz sirloin steak
- 1 1/2 cups sliced mushrooms
- 1/2 red pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper to taste
- Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season generously with salt and pepper and bake in a 9×13 dish covered with tin foil for 10 minutes.
- Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak, season generously with salt & pepper, then sear for 1 minute per side. Remove from heat and slice very thinly across the grain.
- In the same skillet, add mushrooms and cook until they start to release juices, about 2 minutes. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.
- Meanwhile, remove green peppers from oven. Divide steak and veggies among peppers then top with cheese. Bake for 15 minutes or until cheese is melted. Remove and serve!