These easy Philly Cheesesteak Stuffed Peppers are a quick dinner recipe that’s low-carb, keto, and perfect for meal prep. Loaded with tender steak, veggies and covered in cheese! They taste just like a Philly cheesesteak minus the bread!

Philly cheesesteak stuffed peppers in a baking dish.

When you think about a Philly cheesesteak sandwich and what makes it so flippin’ irresistible, you think about the juicy thinly sliced beef, the peppers and onions, and the melty cheese. The bread? Meh. So that’s why I decided to ditch the rolls and make these Philly Cheesesteak Stuffed Peppers instead. Like my Philly Cheesesteak Skillet and Philly Cheesesteak Stuffed Portobello Mushrooms, they have the same cheesesteak flavor in a lower carb form and they’re also super easy to make. The ultimate comfort food if you ask me!

Why These Stuffed Peppers Are Worth Getting Excited About

Not all easy dinners are worthy of excitement, but these Philly cheesesteak stuffed peppers definitely are! It’s the kind of meal you spend all day anticipating because you know it’s going to be GOOD.

Quick and easy. The steak itself is cooked lightning fast to keep it juicy. Then the veggies are sautéed until tender-crisp and everything’s piled into the peppers. The oven does the rest of the work!
Low-carb and keto. Skipping the bread in favor of hollowed out peppers is truly the easiest (and tastiest!) way to take cheesesteak sandwiches and lower the carb count!
Awesome cheesesteak flavor. The deeply savory steak and mushrooms, slightly sweet onions, and all that gooey cheese—there’s really nothing like it and it’s all here in these Philly cheesesteak stuffed peppers!

Philly cheesesteak stuffed peppers in baking dish with spoon.

What You’ll Need

Time to gather up everything but the bread! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Top sirloin steak – Traditionally Philly cheesesteaks are made with thinly sliced ribeye, with the marbling adding lots of flavor to the sandwich. However, you could also use thinly sliced filet mignon or top sirloin for good flavor at a more affordable price.
Salt and pepper
Mushrooms – I buy the ones that come pre-sliced to shorten my prep time a little bit!
Red onion and red pepper – Since we’re stuffing the filling into green peppers, I thought I’d switch things up for the filling and use red!
Mayonnaise – This makes the filling creamy and rich.
Dijon mustard – To add depth to the flavor of the filling.
Garlic powder
Mozzarella cheese – Or provolone, if you prefer that in your cheesesteaks.
Green bell peppers – These have a sharper flavor than sweet red or yellow peppers.
Parsley – For garnish.

How to Make Philly Cheesesteak Stuffed Peppers

Here’s what you’ll need to do to get these cheesy stuffed peppers on the table tonight!

Prepare. Preheat your oven to 400ºF and arrange the green pepper halves in a baking dish.
Cook the steak. Season the sirloin with salt and pepper, then cook over high heat in a skillet coated with cooking spray. Sear both sides for 2 to 3 minutes, then remove to a plate.
Cook the veggies. Coat the pan with more cooking spray and add the mushrooms. Sauté for 3 to 4 minutes, then add the peppers and onions and cook 2 to 3 minutes more.
Make the filling. Transfer the vegetables to a large bowl. Slice the steak and add that too, then fold in the mayo, mustard, garlic powder, ground black pepper, and mozzarella.
Bake. Divide the filling into the peppers and bake for 30 minutes, then garnish with parsley and serve.

Keto philly cheesesteak stuffed peppers in a baking dish.

Tips and Variations

I’ve got a few more pointers to help you make the perfect Philly cheesesteak stuffed peppers.

Slice everything thinly. Thin strips of steak, onions, and mushrooms give the filling that classic cheesesteak texture.
Sear the steak over high heat. A screaming-hot pan creates that flavorful seared exterior without overcooking the meat.
Options for softer peppers. If you like softer stuffed peppers, you have two options. First, you could bake the peppers for 10 to 15 minutes before stuffing them. Or you can add a splash of water to the bottom of the pan and cover it tightly with foil, which will steam the peppers and soften them as they bake.
Make them spicy. Add sliced jalapeños to the filling for a spicy cheesesteak vibe.
Meal prep them. Cook the filling and stuff the peppers, then cover the baking dish and refrigerate for up to 24 hours.

Serving Suggestions

I like serving these Philly cheesesteak stuffed peppers with a simple side salad like my Arugula Salad or Classic Caesar Salad. They’d also be great with cauliflower rice to soak up some of the creamy, cheesy goodness from the filling when you cut into them.

A spoon lifting a philly cheesesteak stuffed pepper.

Storage & Reheating

Refrigerator: Store these Philly cheesesteak stuffed peppers in an airtight container for up to 4 days. Because there’s mayo in the filling, I don’t recommend freezing this recipe because the mayo can split.
To reheat: Warm in a 350°F oven for 15–20 minutes or until heated through. The air fryer also works well, but use the microwave as a last resort, as it can make the beef tough.

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