Philly Cheesesteak Stuffed Peppers have become my go-to weeknight meal, a delightful twist on a classic that’s both comforting and surprisingly healthy. I remember the first time I tried making them; I was worried about replicating that authentic Philly flavor without all the carbs, but the aroma of sautéed onions and seasoned steak filling my kitchen instantly put me at ease. These easy cheesesteak stuffed peppers are so satisfying, and learning how to make Philly cheesesteak stuffed peppers has truly elevated my dinner game. Let’s get cooking!
Why You’ll Love These Philly Cheesesteak Stuffed Peppers
These aren’t just any stuffed peppers; they’re a flavor explosion waiting to happen! Here’s why I think you’ll absolutely adore them:
- Incredible Flavor: You get all the savory, cheesy goodness of a classic cheesesteak, perfectly nestled in tender bell peppers.
- Quick Prep: With just 20 minutes of prep, these are a lifesaver on busy weeknights.
- Healthy & Low Carb: As low carb Philly cheesesteak stuffed peppers, they’re a fantastic way to enjoy a hearty meal without the carb overload.
- Budget-Friendly: Using steak or even ground beef makes this a satisfying and economical dinner option.
- Family Favorite: Even picky eaters will love these, making them a perfect low carb Philly cheesesteak stuffed peppers meal for everyone.
- Versatile: Easily customizable with different cheeses or veggies.
- Satisfying Meal: Packed with protein and flavor, they’ll keep you full and happy.
Ingredients for Philly Cheesesteak Stuffed Peppers
Gathering your ingredients is the first step to creating these delicious Philly cheesesteak stuffed peppers. You’ll need four large bell peppers, halved lengthwise and all seeds and membranes removed. For that classic cheesesteak taste, I use 1 lb thinly sliced beef steak, like ribeye or sirloin, sliced super thin against the grain – freezing it for about 20 minutes beforehand makes this so much easier! You’ll also need 1 medium yellow onion, thinly sliced, and 1 cup mushrooms, sliced. The flavor base comes from 2 tablespoons olive oil for sautéing, plus 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to season the meat. To get that gooey, cheesy finish, we’ll top each pepper with 8 slices provolone cheese. These ingredients combine to create the perfect Philly cheesesteak filling for peppers.
How to Make Philly Cheesesteak Stuffed Peppers
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish; this prevents sticking and makes cleanup a breeze.
- Step 2: Prepare your bell peppers. Slice the 4 large bell peppers in half lengthwise and carefully remove all the seeds and membranes. Place them cut side up in the prepared baking dish; they’ll cradle the delicious filling perfectly.
- Step 3: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 1 medium yellow onion, thinly sliced, and 1 cup mushrooms, sliced. Sauté until the onions are softened and slightly translucent, and the mushrooms have released their moisture, about 5 minutes. The aroma of these sautéing cheesesteak stuffed peppers with onions is just incredible!
- Step 4: Add the 1 lb thinly sliced beef steak to the skillet. Season it generously with 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the beef is beautifully browned and cooked through, usually about 5-7 minutes.
- Step 5: Now for the fun part! Carefully spoon the savory beef and vegetable mixture evenly among the pepper halves. Make sure each half gets a good portion of that flavorful Philly cheesesteak filling.
- Step 6: Top each stuffed pepper half with 8 slices provolone cheese, letting it drape over the filling.
- Step 7: Bake for 20-25 minutes, or until the peppers are tender when pierced with a fork and the cheese is melted, bubbly, and golden brown. The smell filling your kitchen as these cheesesteak stuffed peppers with peppers bake is pure comfort. Serve hot and enjoy every delicious bite!
Pro Tips for the Best Cheesesteak Stuffed Peppers
Want to make your Philly cheesesteak stuffed peppers absolutely perfect? I’ve picked up a few tricks over the years that guarantee delicious results every time. These tips will help you achieve that authentic flavor and tender texture, making these easy cheesesteak stuffed peppers a guaranteed hit.
- Slice your steak super thin against the grain. Freezing the steak for about 20 minutes beforehand makes slicing much easier and ensures tenderness.
- Don’t overcook the steak. It will continue to cook in the oven, so aim for just browned when you take it off the heat.
- Use good quality provolone cheese; it melts beautifully and provides that classic gooey, stringy texture we all love.
- Ensure your bell peppers are tender but not mushy. Baking them cut-side up helps them steam gently.
What’s the secret to perfect Philly Cheesesteak Stuffed Peppers?
The real secret is in the thin slicing of the steak and creating a flavorful Philly cheesesteak filling for peppers by properly sautéing the onions and mushrooms. Getting that balance of savory meat, sweet veggies, and melty cheese is key! For more tips on achieving perfect steak, check out this guide on how to cook steak.
Can I make Philly Cheesesteak Stuffed Peppers ahead of time?
Yes, you absolutely can! This is a fantastic option for cheesesteak stuffed peppers meal prep. Prepare the filling and stuff the peppers up to 24 hours in advance. Cover them tightly and refrigerate. You might need to add a few extra minutes to the baking time if they’re cold from the fridge.
How do I avoid common mistakes with Cheesesteak Stuffed Peppers?
A common pitfall is tough steak; slicing it thinly against the grain is crucial. Also, avoid overcrowding the pan when cooking the steak, as this will steam it instead of browning it. For perfectly cooked bell peppers filled with cheesesteak, make sure they are tender but still hold their shape. Learning about proper cooking techniques can help prevent these issues.
Best Ways to Serve Philly Cheesesteak Stuffed Peppers
These flavorful Philly cheesesteak stuffed peppers are a complete meal on their own, but I love serving them with a few simple sides to round out the dinner. For a truly healthy Philly cheesesteak stuffed peppers experience, a crisp green salad with a light vinaigrette is fantastic. It adds a refreshing crunch that contrasts beautifully with the rich, cheesy filling. You could also pair them with some steamed broccoli or asparagus for an extra dose of greens. Honestly, they’re so satisfying, you might find you don’t need much else! For more healthy eating tips, you can explore healthy recipes.
Nutrition Facts for Philly Cheesesteak Stuffed Peppers
Here’s a look at the nutritional breakdown for these delicious low carb Philly cheesesteak stuffed peppers, per serving:
- Calories: 410
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Protein: 33g
- Carbohydrates: 13g
- Fiber: 0g
- Sugar: 0g
- Sodium: 0mg
- Cholesterol: 0mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional guidelines, consult resources like the USDA’s nutrition standards.
How to Store and Reheat Cheesesteak Stuffed Peppers
Leftovers of these amazing Philly cheesesteak stuffed peppers are a true gift, especially when you’re planning your meals. Once they’ve cooled down a bit, store any remaining stuffed peppers in an airtight container in the refrigerator. They’ll keep well for about 3 to 4 days, making them a perfect cheesesteak stuffed peppers dinner idea for lunch or another quick meal. If you want to store them for longer, these freeze beautifully! Wrap individual peppers tightly in plastic wrap, then add a layer of aluminum foil, and pop them into the freezer for up to 2 months. When you’re ready to enjoy them again, thaw them overnight in the fridge. For reheating, I find that placing them in a baking dish and warming them in a 350°F (175°C) oven for about 15-20 minutes works best to bring back that fresh-from-the-oven taste and gooey cheese. You can also reheat them in the microwave, just be sure to cover them to prevent drying out. This method is great for meal prepping.
Frequently Asked Questions About Philly Cheesesteak Stuffed Peppers
What are the best peppers to use for Philly Cheesesteak Stuffed Peppers?
I find that large bell peppers, like green, red, or yellow, work best for these Philly cheesesteak stuffed peppers. They’re sturdy enough to hold the filling and become wonderfully tender when baked. Just make sure they’re large enough to hold a good amount of that delicious cheesesteak goodness!
Can I use ground beef instead of steak for cheesesteak stuffed bell peppers?
Absolutely! Using lean ground beef is a fantastic and often more budget-friendly alternative to steak for your cheesesteak stuffed bell peppers. Just brown the ground beef in the skillet with the onions and mushrooms, drain any excess fat, and proceed with the recipe as usual. It still delivers that classic cheesesteak flavor profile.
How do I make these low carb Philly cheesesteak stuffed peppers even more flavorful?
To amp up the flavor in your low carb Philly cheesesteak stuffed peppers, consider adding a splash of Worcestershire sauce to the beef mixture, or a pinch of red pepper flakes for a little heat. Some people also like to add a tablespoon of steak sauce or even a bit of Dijon mustard to the filling for an extra layer of savory depth.
Can I add other vegetables to my cheesesteak stuffed bell peppers?
Yes, you can definitely get creative with your cheesesteak stuffed bell peppers! Sliced zucchini, finely chopped broccoli florets, or even some corn can be sautéed along with the onions and mushrooms to add extra nutrients and texture to the filling.
Variations of Philly Cheesesteak Stuffed Peppers You Can Try
Once you’ve mastered the classic version, there are so many fun ways to switch up these Philly cheesesteak stuffed peppers! For those following a specific diet, you’ll love the keto Philly cheesesteak stuffed peppers. Simply ensure you omit any high-carb additions like breadcrumbs (though this recipe doesn’t use them!) and focus on the steak, cheese, and veggies. If you’re a mushroom lover, the mushroom Philly cheesesteak stuffed peppers are a must-try; simply double the amount of mushrooms or add a different variety like shiitake for an extra earthy flavor. You could also try a chicken Philly cheesesteak version by swapping the steak for thinly sliced chicken breast. Another idea is to use ground beef instead of steak for a more budget-friendly option. For more recipe inspiration, check out these dinner ideas.
Print
Philly Cheesesteak Stuffed Peppers: 4 Amazing Meals
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Enjoy a low-carb twist on the classic Philly cheesesteak with these flavorful stuffed bell peppers. Tender beef, sautéed onions, mushrooms, and melted provolone cheese create a hearty and satisfying dinner.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the prepared baking dish.
- In a large skillet over medium heat, add olive oil. Sauté onions and mushrooms until softened, about 5 minutes.
- Add the sliced beef to the skillet. Season with garlic powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
- Divide the beef mixture evenly among the pepper halves. Top each with two slices of provolone cheese.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve hot.
Notes
- Slice steak very thin against the grain for tenderness. Freezing steak for 20 minutes beforehand makes slicing easier.
- Experiment with different cheeses like mozzarella, cheddar, or pepper jack.
- Lean ground beef can be used as a more budget-friendly alternative to steak.
- For a chicken version, swap steak for thinly sliced chicken breast or rotisserie chicken.
- Create a vegetarian option by omitting meat and adding extra mushrooms, zucchini, or lentils.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven at 350°F (175°C) until warmed through.
- Freeze stuffed peppers for up to 2 months; thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 0mg
Keywords: Philly Cheesesteak Stuffed Peppers, cheesesteak stuffed bell peppers, cheesesteak stuffed peppers recipe, stuffed bell peppers with cheesesteak filling, Philly cheesesteak stuffed bell pepper recipe, cheesesteak stuffed bell peppers no rice, how to make Philly cheesesteak stuffed peppers, easy cheesesteak stuffed peppers, low carb Philly cheesesteak stuffed peppers, keto Philly cheesesteak stuffed peppers, cheesesteak stuffed peppers with peppers, bell peppers filled with cheesesteak, Philly cheesesteak filling for peppers, deconstructed cheesesteak stuffed peppers, cheesesteak stuffed peppers with onions, mushroom Philly cheesesteak stuffed peppers, healthy Philly cheesesteak stuffed peppers, cheesesteak stuffed peppers meal prep, cheesesteak stuffed peppers dinner idea
