Low Carb Philly Cheesesteak Stuffed Peppers – A Cozy, Weeknight-Friendly Classic

Craving a cheesesteak without the bread coma? These Low Carb Philly Cheesesteak Stuffed Peppers deliver big flavor with a lighter twist. You get tender steak, melty cheese, and savory onions and mushrooms tucked inside sweet bell peppers.

It’s a satisfying dinner that feels indulgent but fits a low-carb lifestyle. The best part: it’s easy enough for a weeknight and impressive enough for company. Grab a pan and let’s make this a new favorite.

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Why This Recipe Works

Close-up detail: Melted provolone blanketing a mound of seared ribeye strips, sautéed onions, and b

Stuffed peppers are a perfect vehicle for classic cheesesteak flavors.

The bell peppers become sweet and soft as they bake, balancing the savory steak and onions. Slicing the steak thin lets it cook quickly and stay tender. A layer of provolone or mozzarella melts into every bite, giving you the gooey finish you want.

It’s simple, hearty, and naturally low in carbs without sacrificing taste.

Shopping List

Bell peppers (4 large, any color; green is classic, red and yellow are sweeter)
Ribeye or sirloin steak (1 to 1.25 pounds, thinly sliced against the grain)
Onion (1 medium, thinly sliced)
Mushrooms (8 ounces, sliced; optional but delicious)
Provolone cheese (8 slices; mozzarella or Monterey Jack also work)
Garlic (2–3 cloves, minced)
Olive oil or avocado oil (2–3 tablespoons)
Butter (1 tablespoon; optional for extra richness)
Beef broth (1/4 cup to deglaze the pan)
Worcestershire sauce (1–2 teaspoons)
Salt and black pepper
Smoked paprika or chili flakes (optional, for a hint of heat)

How to Make It

Cooking process: Overhead shot of assembled Philly Cheesesteak stuffed peppers on a parchment-lined

Prep the peppers. Preheat the oven to 400°F (200°C). Slice peppers lengthwise and remove seeds and membranes. Place cut-side up in a baking dish, drizzle with a little oil, and season with salt and pepper.
Par-bake the peppers. Bake for 12–15 minutes until slightly tender but still holding their shape.
This helps them cook evenly once stuffed.
Slice the steak. For thin slices, chill the steak in the freezer for 20–30 minutes first. Slice against the grain into thin strips. Season with salt, pepper, and a pinch of smoked paprika if using.
Sauté the vegetables. Heat a large skillet over medium-high.
Add oil and butter, then onions. Cook 4–5 minutes until softened. Add mushrooms and cook another 4–5 minutes until browned.

Stir in garlic for 30 seconds. Remove to a plate.
Cook the steak. In the same pan, add a bit more oil if needed. Increase heat to high.
Sear the steak in batches for 1–2 minutes per side until just browned. Avoid overcrowding the pan so it sears instead of steams.
Deglaze and season. Return all steak and veggies to the pan. Pour in beef broth and Worcestershire, scraping up any browned bits.
Simmer 1–2 minutes until mostly absorbed. Taste and adjust seasoning.
Layer with cheese. Place a slice of provolone in each pepper half. Spoon the steak mixture on top, mounding it slightly.
Finish with another half or full slice of cheese over each.
Bake to melt. Return to the oven for 8–10 minutes until the cheese is melted and bubbly and peppers are tender.
Rest and serve. Let the peppers sit for 3–5 minutes. Garnish with chopped parsley if you like. Serve hot.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap each stuffed pepper tightly and freeze for up to 2 months.
Thaw in the fridge overnight before reheating.
Reheating: Warm in a 350°F oven for 12–15 minutes or microwave in 60-second bursts until hot. Add a splash of broth if they seem dry.

Final plated dish: Restaurant-quality presentation of two baked Low Carb Philly Cheesesteak Stuffed

Benefits of This Recipe

Low carb and satisfying: You get the cheesesteak experience without the roll.
Protein-packed: Steak and cheese keep you full longer.
Meal prep friendly: Easy to make ahead and reheat for quick lunches.
Flexible: Works with different cuts of beef and cheeses, and you can scale it up for a crowd.
Balanced flavors: Sweet peppers, savory steak, and melty cheese hit all the right notes.

Pitfalls to Watch Out For

Overcooking the steak: Thin slices cook fast. Sear briefly to avoid tough, chewy meat.
Watery peppers: Skip par-baking and you might end up with excess moisture.
Pre-baking helps.
Overcrowding the pan: This causes steaming instead of searing. Cook steak in batches.
Underseasoning: Taste the filling after deglazing and adjust salt and pepper before stuffing.
Too much liquid: Reduce the broth fully so the filling isn’t soupy.

Alternatives

Ground beef version: Swap sliced steak for 1 pound of ground beef. Brown, drain, and season the same way.
Chicken cheesesteak: Use thinly sliced chicken thighs or breasts for a lighter, budget-friendly option.
Cheese swaps: Try mozzarella, provolone, Swiss, or a combo with a sprinkle of Parmesan on top.
Veggie add-ins: Add diced zucchini, spinach, or chopped roasted cauliflower to boost volume without carbs.
Spice it up: Add sliced jalapeños or a pinch of red pepper flakes to the filling.
Dairy-free: Use a meltable dairy-free cheese alternative or a cashew-based cheese sauce.

FAQ

What kind of steak is best for stuffed peppers?

Ribeye is the most tender and flavorful, but sirloin, flank, or even thinly sliced chuck can work.

The key is slicing thinly against the grain so it cooks fast and stays tender.

Do I have to par-bake the peppers?

It’s highly recommended. Par-baking softens the peppers so the final bake is quick and the texture is tender, not crunchy or watery.

Can I make these without mushrooms?

Yes. Skip the mushrooms and add more onions or a handful of chopped peppers to keep the volume.

The recipe is flexible.

How do I slice steak super thin?

Freeze the steak for 20–30 minutes until firm but not solid, then use a sharp knife to slice against the grain. A mandoline or a butcher’s help also works.

What’s the best cheese for a cheesesteak flavor?

Provolone is classic, with a mild, melty flavor. Mozzarella works for extra stretch, and Monterey Jack melts well too.

Choose what you like.

How can I keep this very low carb?

Stick to green peppers (slightly lower in carbs than red), avoid sugary sauces, and measure the onions if you’re strict. The base recipe is already low in carbs.

Can I prep these ahead?

Yes. Assemble the peppers up to the final bake, cover, and refrigerate for up to 24 hours.

Bake when ready, adding a few extra minutes if cold.

What sides go well with these?

Try a simple green salad, roasted broccoli, sautéed green beans, or a cauliflower mash. Keep the sides light and fresh to balance the richness.

How do I avoid soggy peppers when reheating?

Reheat in the oven instead of the microwave when possible. Place the peppers on a baking sheet to allow moisture to evaporate and keep the tops bubbly.

Can I make them spicy?

Absolutely.

Add jalapeños, a drizzle of hot sauce, or a pinch of chili flakes to the filling. Pepper jack cheese is another easy way to add heat.

Wrapping Up

Low Carb Philly Cheesesteak Stuffed Peppers bring all the comfort of a cheesesteak with a lighter, veggie-forward twist. They’re quick to make, easy to customize, and perfect for meal prep.

Whether you’re counting carbs or just want a hearty, flavorful dinner, this recipe earns a spot in your rotation. Make a batch tonight and enjoy leftovers tomorrow—if there are any left.