Philly Cheesesteak Stuffed Peppers – Juicy Steak, Melted Cheese & Big Flavor
🫑 Philly Cheesesteak Stuffed Peppers
Servings
3
servingsPrep time
10
minutesCooking time
20
minutesCalories
350
kcalCraving that cheesesteak flavor without the bread? These Philly Cheesesteak Stuffed Peppers are the answer! 🧀🥩 Juicy steak, sautéed onions and mushrooms, and melted provolone—all baked in sweet bell peppers for the perfect comfort meal.
✅ High-protein, low-carb, and totally satisfying
✅ Easy to prep with simple ingredients
✅ Melty, cheesy, and packed with savory flavor
✅ Great for meal prep or a weeknight dinner!
📌 Pin this for later and make your cheesesteak cravings guilt-free!
Ingredients
3 large bell peppers (halved and seeded)
¾ lb thinly sliced ribeye or sirloin steak
1 tablespoon olive oil
½ onion, thinly sliced
½ cup mushrooms, sliced (optional)
4 slices provolone cheese (or mozzarella)
Salt and black pepper (to taste)
Directions
- Prep Peppers: Preheat oven to 375°F. Halve and seed the bell peppers. Place them in a baking dish, cut side up.
- Cook Veggies: Heat olive oil in a skillet over medium heat. Sauté onions (and mushrooms if using) until soft and golden, about 5–7 minutes. Remove and set aside.
- Cook Steak: In the same skillet, cook sliced steak for 2–3 minutes until just browned. Season with salt and pepper.
- Assemble Peppers: Fill each pepper half with steak, onions, and mushrooms. Top with a slice of cheese.
- Bake: Bake for 15–20 minutes, or until cheese is melted and peppers are tender.
- Serve: Garnish with parsley and serve hot!
Notes
- ✅ Want extra flavor? Add a dash of Worcestershire sauce while cooking the steak.
✅ Swap provolone for mozzarella, cheddar, or your favorite melty cheese.
✅ For meal prep: Store in the fridge and reheat in the oven or microwave. - CLICK HERE to discover how I cut my protein costs in half and save thousands every year.