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Ultimate Cheesy Philly Cheesesteak Stuffed Peppers (Low-Carb Friendly)

Close-up of two baked philly cheesesteak stuffed peppers, topped with melted, bubbly cheese.
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Make this satisfying, low-carb dinner by stuffing bell peppers with tender steak, savory vegetables, and gooey provolone cheese. This recipe captures the classic Philly cheesesteak flavor in an easy, breadless format perfect for weeknights.

Ingredients

Scale
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 pound thinly sliced steak (such as ribeye or sirloin)
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 ounces cream cheese, softened
  • 4 ounces provolone cheese, shredded
  • 1/2 cup beef broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the pepper halves.
  2. Place the pepper halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3 to 4 minutes. Remove the steak from the skillet and set it aside.
  4. Add the sliced onion and mushrooms to the same skillet. Cook until the vegetables soften and brown slightly, about 5 to 7 minutes.
  5. Return the steak to the skillet with the vegetables. Stir in the salt, black pepper, and garlic powder. Cook for 1 minute to combine the seasonings.
  6. Reduce the heat to low. Stir in the softened cream cheese until it melts and coats the steak and vegetables evenly.
  7. Spoon the steak and vegetable mixture evenly into the bell pepper halves.
  8. Pour the beef broth into the bottom of the baking dish around the peppers.
  9. Top each stuffed pepper generously with the shredded provolone cheese.
  10. Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

  • For an extra savory flavor, you can substitute half of the provolone cheese with a small amount of cheese sauce or provolone ‘whiz’ if desired.
  • If you prefer softer peppers, you can briefly steam or microwave the pepper halves for 3 minutes before stuffing and baking.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://mistyplate.com/philly-cheesesteak-stuffed-peppers-recipe/