If you’re craving all the cheesy, savory goodness of a Philly cheesesteak but want a lighter twist, these Philly Cheesesteak Stuffed Peppers are the perfect solution. They’re a delicious, low-carb, keto-friendly recipe that brings all the classic flavors you love—tender beef, melty cheese, and sautéed veggies—without the heavy bread. Around here, they’ve quickly become a family favorite, and I think they’ll be one at your table too.
Food for Thought: Serving Kindness at Home
Life gives us countless opportunities to choose our words wisely. Proverbs 15:1 reminds us,
“A gentle answer turns away wrath, but a harsh word stirs up anger.”
It’s a verse we often talk about and try to practice at home—because words have the power to either calm or stir, to heal or to wound.
Kindness is one of the fruits of the Spirit, and it shows up not just in how we treat strangers, but especially in how we love and respond to the people closest to us. Whether it’s a hard conversation with a teenager, a stressful moment after a long day, or even a simple misunderstanding, our response can set the tone for the whole atmosphere in our home.
When we slow down, breathe, and choose gentleness, we’re creating space for peace and connection. It’s not always easy, but every gentle reply is like planting a seed that grows into a home filled with kindness, love, and grace.
What meat is best for Philly Cheesesteak?
Philly cheesesteaks taste best when they’re made with high-quality steak like flank or ribeye, sliced thin against the grain. Some recipes call for minute steaks from the freezer section, but trust me—using a good cut of meat makes all the difference. It’s what gives you that rich, authentic cheesesteak flavor that everyone loves.”
Ways to Change Up Your Philly Cheesesteak Stuffed Peppers
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Swap the protein. Try thinly sliced chicken breast. For best results, pound the chicken with a rolling pin, mallet, or even a heavy can so it cooks evenly.
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Use ground beef. This will make the recipe feel a little closer to a classic stuffed pepper, but when you add in the traditional cheesesteak flavors, it still has that Philly-inspired taste.
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Switch the cheese. Provolone is classic, but you can also use American, Cheddar, Mozzarella, or even a cheese sauce if that’s what your family prefers.
Ingredients to Make Philly Cheesesteak Peppers at Home
- green bell peppers
- extra virgin olive oil
- baby bella (cremini) mushrooms, sliced
- red bell pepper diced
- onion
- garlic
- Salt and black pepper
- flank steak
- Worcestershire sauce
- Provolone cheese slices
How to Make Philly Cheesesteak Peppers
Spray an 11×7-inch baking dish with nonstick cooking spray, set aside.
In a large stockpot, over high heat, bring 4 cups of water to a boil.
Slice the green peppers in half lengthwise and remove ribs and seeds.
Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. The pepper “skin” will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water. Heat the olive oil and butter in a large skillet over medium-high heat.
Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes until the onion and peppers have softened. Preheat the oven to 400° F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare , 130º F for medium. Place the green bell pepper halves open side up in baking dish.
Line the inside of each pepper half with ½ slice of provolone cheese. Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half. Top each pepper with the remaining ½ slice of provolone cheese. Bake the peppers for 10 minutes in preheated oven until cheese is melted.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 green bell peppers
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 8-ounce container baby bella (cremini) mushrooms, sliced
- 1 red bell pepper diced
- 1 small onion diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 pounds flank steak or thinly shaved steak trimmed of fat and thinly sliced against the grain into bite-sized strips
- 2.5 tablespoons Worcestershire sauce
- 8 slices Sargento® Ultra Thin sliced provolone cheese halved
Instructions
- Spray an 11x7-inch baking dish with nonstick cooking spray, set aside.
- In a large stockpot, over high heat, bring 4 cups of water to a boil.
- Slice the green peppers in half lengthwise and remove ribs and seeds.
- Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. The pepper “skin” will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes until the onion and peppers have softened.
- Preheat the oven to 400° F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare , 130º F for medium.
- Place the green bell pepper halves open side up in baking dish. Line the inside of each pepper half with ½ slice of provolone cheese.
- Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half.
- Top each pepper with the remaining ½ slice of provolone cheese.
- Bake the peppers for 10 minutes in preheated oven until cheese is melted.
Notes
Nutrition
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