Last updated on January 6th, 2023 at 04:39 pm
Today I have a hearty, filling, and oh so tasty recipe for you that just happens to be low-carb/keto-friendly and naturally gluten-free. If you like a good Philly cheesesteak, you’re going to love this stuffed pepper version. These Philly cheesesteak stuffed peppers are just bursting with flavor–how can they not be with the bell peppers, the steak, the onions, garlic, and all that gooey mozarella? I know you’re going to love them!
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Slice four bell peppers in half, and remove the seeds and stems. Place the peppers in a casserole dish, and drizzle them with olive oil. Sprinkle on salt and pepper, and bake.
Cook the steak, mushrooms, and vegetables according to the instructions in the recipe below.
Spoon the veggie mixture into the pepper halves, top with mozzarella, and bake.
Philly Cheesesteak Stuffed Peppers
- 4 whole bell peppers
- 1 bell pepper sliced
- 1 sirloin steak about 1 inch thick
- 1 8 oz. package of sliced mushrooms
- 1 sweet onion sliced
- 2 garlic cloves minced
- 1 cup mozzarella cheese shredded (substitute with your favorite cheese)
- Extra virgin olive oil
- Salt and pepper
Preheat oven to 400 degrees.
Slice four bell peppers in half, and remove the seeds and stems. Place the peppers in a 9x13” casserole dish, and drizzle them with olive oil. Sprinkle on salt and pepper. Bake for 10 minutes.
While peppers are baking, heat a large skillet on high heat. Pour a thin layer of olive oil in the pan -- just enough to coat the bottom. Generously salt and pepper both sides of the sirloin. Place it in the hot skillet for one minute on each side. Remove from pan and place the steak on a cutting board.
Turn the heat down to medium for the same skillet, and add the mushrooms and garlic. After one minute, add sliced onions and one sliced bell pepper (I used ½ of a red and ½ of a green bell pepper). Season with salt and pepper. Cook for three to four minutes, stirring occasionally.
While mushroom and pepper mixture is cooking, slice the steak into the thin strips, and discard any fat. Add the steak strips to the skillet, and stir to combine.
Turn off the heat to the skillet. Spoon the steak and pepper into each cooked bell pepper half-filling until all halves are full and mixture is used up.
Top with shredded mozzarella cheese, and place in the oven to bake for about 15 minutes. Remove from oven and serve warm.
This recipe is terrific served with cauliflower rice and a green salad.
Let me know how you like these Philly cheesesteak stuffed peppers!
Also read —
Meatloaf Sweet Potato Muffins (Whole 30, Paleo, Gluten Free, Nut-Free)
Instant Pot Pulled BBQ Chicken Sliders
Mom Hacks for the Kitchen — 40 Smart Ideas!
I quit eating stuffed peppers because they didn’t taste good to me. This recipe for Philly Cheesevake stuffed peppers sounds so yummy. Thanks
I love Philly cheesesteaks so this is right up my alley.
These look delicious! I love stuffed peppers and I’m sure this would be a hit with the family.
This is a great twist on stuffed peppers. Looks delicious!
I made it and it’s absolutely delicious! I highly recommend it!
This is such a great idea to cut down on bread.
I love your recipe here, I often make stuffed peppers but never thought about making it like this, definitely will
have to try this one out. Saved it for my favorite recipes.
These look so good. Never would have thought to use steak instead of hamburger but I will definitely give this a try.
they turned out good. We will add a bit more spice next time to suit us.
Glad you enjoyed the recipe!
These sound amazing, thanks for sharing.
I love stuffed peppers and these look so amazing 🙂