Oh, who doesn’t love a good Philly cheesesteak, right? That gooey cheese, the savory steak and onions… it’s just pure comfort food! But sometimes, you want all that deliciousness without the heavy roll, especially on a busy weeknight. That’s where these amazing Philly cheesesteak stuffed peppers come in. They’re the perfect, low-carb way to get that classic flavor fix. Here at Recipes To Keep, we’re all about bringing those timeless American dishes to your table in ways that fit our modern lives, just like our founder, Caroline Hayes, learned from her own grandmother’s kitchen. We believe in recipes that are not just delicious, but also truly keepers! You can even see more of our story on our Facebook page.
- Why You'll Love These Philly Cheesesteak Stuffed Peppers
- The Best Steak Cut for Stuffed Peppers
- Ingredients for Authentic Philly Cheesesteak Stuffed Peppers
- How to Prepare Philly Cheesesteak Stuffed Peppers: Step-by-Step
- Provolone vs. Cheez Whiz: Your Philly Cheesesteak Stuffed Peppers Choice
- Tips for Success with Your Philly Cheesesteak Stuffed Peppers
- Make-Ahead and Meal Prep for Philly Cheesesteak Stuffed Peppers
- Reheating Your Delicious Philly Cheesesteak Stuffed Peppers
- Low Carb Philly Cheesesteak Peppers Calories and Nutrition
- Frequently Asked Questions about Philly Cheesesteak Stuffed Peppers
Why You’ll Love These Philly Cheesesteak Stuffed Peppers
Seriously, these stuffed peppers are going to be your new best friend for dinner. Here’s why:
- Low-Carb & Guilt-Free: All the cheesy steak goodness without the bread! Perfect for anyone watching their carbs.
- Weeknight Warrior: They come together super fast, making them ideal for busy nights. Check out more easy weeknight meals here!
- Authentic Philly Flavors: We nailed that classic steak, onion, and melty cheese taste you crave.
- So Easy to Make: Even if you’re not a pro in the kitchen, you can totally nail these.
- Pure Comfort: They’re warm, cheesy, and hearty – basically a hug in a pepper!
The Best Steak Cut for Stuffed Peppers
When you’re making these amazing Philly cheesesteak stuffed peppers, the steak really counts! For that super tender, melt-in-your-mouth bite, I always reach for ribeye. It’s got that perfect marbling, which means loads of flavor and it just cooks up beautifully. If you can’t find ribeye, or want another option, thinly sliced flank steak or sirloin are totally great alternatives. The trick for any cut you choose, though? Make sure you slice it super, super thin, and always, *always* slice it against the grain. That sounds fancy, but it just means cutting across the muscle fibers. It makes all the difference in getting that classic, tender cheesesteak texture. You want your steak to practically disappear into that melty cheese, making them the best steak cut for stuffed peppers. Trust me on this! For more steak inspiration, check out my garlic-herb steak marinade recipe.
Ingredients for Authentic Philly Cheesesteak Stuffed Peppers
Okay, gathering your ingredients is super important for that perfect Philly cheesesteak stuffed pepper experience! Here’s exactly what you’ll need to get that classic flavor bang:
- 4 big bell peppers – we need ‘em halved and all the seeds scooped out
- 1 pound of ribeye steak, sliced up super thin (seriously, thin is key!)
- 1 big onion, sliced nice and thin, too
- 1 green bell pepper, sliced up thin, to really amp up that Philly flavor
- 8 ounces of provolone cheese – I like it sliced, but shredded works great as long as it melts!
- 2 tablespoons of olive oil
- Just a pinch of salt and some fresh black pepper, to make everything taste its best
That’s it! Just good, honest ingredients. Don’t worry, we’ll talk about those *other* cheese options later!
How to Prepare Philly Cheesesteak Stuffed Peppers: Step-by-Step
Alright, let’s get these amazing Philly cheesesteak stuffed peppers made! It’s easier than you think, and the result is seriously worth it. We’re talking about turning simple peppers into little flavor bombs. You’ll want to have everything chopped and ready to go because once we start cooking, it moves pretty quickly! Get excited for what’s next for your main dishes!
Prepping the Peppers and Filling
First things first, let’s get that oven humming! Preheat your oven to a nice, hot 400°F (200°C). While that’s heating up, grab your bell peppers. Cut them in half lengthwise and scoop out all those seeds and the white pith. Now, get a nice big skillet over medium-high heat and add your olive oil. Toss in the sliced onions and the green bell pepper. We want to cook them until they’re nice and soft and a little bit sweet, which usually takes about 5 to 7 minutes. Don’t rush this part; soft veggies are happy veggies!
Cooking the Steak and Combining the Filling
Okay, now for the star of the show – the steak! Add your thinly sliced ribeye right into that skillet with the softened onions and peppers. Season it generously with salt and pepper – this is where the flavor really starts building. Just stir it around occasionally until all that beautiful steak is browned and cooked through. It cooks super fast, so keep an eye on it! Once the steak is ready, give everything a good stir to combine all those yummy elements. You’ve basically got your delicious steak filling ready to go!
Stuffing and Baking the Peppers
Now for the fun part! Grab a baking dish that fits your pepper halves nicely. Arrange the halved peppers cut-side up in the dish. Carefully spoon that incredible steak and onion mixture right into each pepper half, filling them up generously. Don’t be shy! Then, top each one with those lovely slices or shredded provolone cheese. Time to bake! Cover the whole dish tightly with foil. Bake for about 25 to 30 minutes at 400°F. This is where the magic happens, making sure the peppers get tender. Then, carefully remove the foil and pop them back in for another 5 to 10 minutes, or until that cheese is all melted, bubbly, and a little bit golden. That’s exactly how long to bake stuffed peppers at 400 to get them perfect!
Provolone vs. Cheez Whiz: Your Philly Cheesesteak Stuffed Peppers Choice
Okay, so when you’re making these incredible Philly cheesesteak stuffed peppers, the cheese is a HUGE deal, right? It’s what really makes it taste like that authentic Philly flavor. We’ve gone with provolone in the main recipe because it gets wonderfully melty and has a nice, slightly sharp taste that complements the steak and onions perfectly. You get those beautiful, gooey strings when you pull them apart – that’s the look we’re going for!
But, I know some of you are die-hard Cheez Whiz fans, and you can totally use that! If you want to swap out the provolone, just grab about 4 ounces of Cheez Whiz. It gives you that super smooth, creamy, almost gravy-like coating that a lot of people love on their cheesesteaks. It’s a different vibe, for sure, but equally delicious in its own way. So, whether you’re team provolone or team Cheez Whiz for your provolone vs cheese whiz stuffed peppers debate, you’re going to end up with something amazing!
Tips for Success with Your Philly Cheesesteak Stuffed Peppers
Alright, let’s make these Philly cheesesteak stuffed peppers absolutely perfect! It’s all about a few little tricks to make sure everything comes out just right. First off, when you’re slicing your veggies – the onion and that green bell pepper – aim for super thin. It helps them cook quickly and evenly, mingling beautifully with the steak. Absolutely *do not* overcrowd your skillet when you’re cooking the steak. Cook it in batches if you have to! Overcrowding steams the meat instead of searing it, and we want that nice browned flavor, not soggy steak. We’re aiming for that gorgeous, bubbly, melty provolone aesthetic on top, so make sure you give the cheese that last 5-10 minutes uncovered to get perfectly golden and gooey. We want those peppers tender but still holding their shape, not totally mushy. You might even want to grab some main dishes for inspiration if you’re feeling adventurous with other fillings later!
Make-Ahead and Meal Prep for Philly Cheesesteak Stuffed Peppers
You know what’s awesome about these Philly cheesesteak stuffed peppers? They are totally make-ahead friendly, which is a lifesaver for busy weeknights! You can definitely go ahead and prep the steak and veggie filling ahead of time. Just cook up that delicious mix and let it cool completely. Once it’s cooled, you can store it in an airtight container in the fridge for up to 2-3 days. Then, when you’re ready to bake, just stuff your peppers and pop them in the oven. So yes, you absolutely can prep stuffed peppers ahead! It really makes these shine as a fantastic meal prep steak peppers option. You get that homemade goodness without all the last-minute fuss.
Reheating Your Delicious Philly Cheesesteak Stuffed Peppers
Got some amazing leftovers? Lucky you! The absolute best way to reheat these Philly cheesesteak stuffed peppers and keep them tasting just as good as when they were fresh is to use your oven. Forget the microwave – it can make things a little soggy, and we definitely don’t want that! To reheat without sogginess, just place your stuffed peppers on a baking sheet. Then, pop them into a preheated oven at around 350°F (175°C). Give them about 10-15 minutes, or until they’re heated all the way through and that cheese is melty again. Easy peasy!
Low Carb Philly Cheesesteak Peppers Calories and Nutrition
I know a lot of you are looking for that perfect low-carb meal, and that’s exactly what these Philly cheesesteak stuffed peppers deliver! Now, keep in mind that nutritional info can hop around a bit depending on exactly what ingredients you use, but as a general idea, one half of a stuffed pepper is usually around 350 calories. You’re looking at about 25g of fat, 20g of protein, and roughly 15g of carbs, with about 4g of that being fiber. It’s a great way to get that delicious low carb philly cheesesteak peppers calories count without sacrificing any of the flavor. Pretty fantastic for a weeknight dinner, right?
Frequently Asked Questions about Philly Cheesesteak Stuffed Peppers
Got questions about these amazing cheesy bell pepper boats? I hear you! It’s always good to know the ins and outs. Here are a few things folks often ask, and remember, we’re always whipping up new ideas, even for keto weeknight dinners, so check out our breakfast and brunch for more!
Can I use ground beef instead of steak?
You sure can! If you don’t have steak or just prefer ground beef, go for it. Just brown about a pound of ground beef, drain off any excess fat, and then toss it in with your sautéed onions and peppers. It gives a slightly different texture, but it’s still super delicious and works great for these keto weeknight dinners!
What other vegetables can I add?
Feel free to get creative! Mushrooms are a fantastic addition – slice them up and sauté them with the onions and peppers. Some people even like to add a pinch of garlic powder when cooking the filling for extra flavor. Just try not to overload the peppers, or they might get too full before they bake properly!
Can I make this dairy-free?
To make these dairy-free, you’d need to skip the provolone cheese (or Cheez Whiz). You could try a dairy-free shredded cheese alternative if you want that cheesy melt. Or, embrace the Philly flavor sans cheese – they’ll still be delicious with just the savory steak and veggie filling!
How many peppers do I need for a bigger crowd?
This recipe calls for 4 large bell peppers, which makes 8 halves. If you’re feeding a bigger group, just double or triple the recipe! Easy peasy. You can easily make a big batch of the filling ahead of time and keep it in the fridge until you’re ready to stuff and bake.
PrintPhilly Cheesesteak Stuffed Peppers
Enjoy classic Philly cheesesteak flavors in a low-carb stuffed pepper. This recipe is perfect for a weeknight meal.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 4 large bell peppers, halved and seeded
- 1 lb thinly sliced ribeye steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz provolone cheese, sliced or shredded
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper and cook until softened, about 5-7 minutes.
- Add the thinly sliced steak to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the steak is browned and cooked through.
- Place the halved bell peppers cut-side up in a baking dish.
- Spoon the steak and onion mixture evenly into the bell pepper halves.
- Top each stuffed pepper with slices or shredded provolone cheese.
- Cover the baking dish with foil.
- Bake for 25-30 minutes, or until the peppers are tender. Remove foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
Notes
- For a Cheez Whiz version, substitute 4 oz of Cheez Whiz for the provolone cheese.
- Ribeye is recommended for its tenderness, but flank steak or sirloin can also be used. Slice the steak thinly against the grain.
- You can prepare the filling ahead of time and stuff the peppers just before baking.
- To reheat, place stuffed peppers on a baking sheet and warm in a 350°F (175°C) oven until heated through. Avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg