Philly Cheesesteak Stuffed Peppers are one of those dinners that feel a little bit indulgent but still land firmly in the “veggie-loaded stuffed peppers” category, so you can enjoy every bite without carb guilt. Juicy strips of steak, sweet onions, and mushrooms get tucked into tender bell peppers and covered in melty cheese, giving you all the flavor of a cheesesteak in a fork-friendly, low-carb package.

The first time I tested these Philly cheese steak peppers, I honestly thought my family would miss the bread, but nobody even asked for a bun. The peppers soften just enough to be cozy and tender, while the filling stays hearty and meaty with that classic cheesesteak vibe. You get little pockets of browned cheese, savory steak, and veggies in every bite, and it smells like your favorite sandwich shop as it bakes.

If you love cheesesteaks but want a healthier twist, these healthy Philly cheesesteak stuffed peppers are such a great compromise: lighter than the original, easy to prep ahead, and surprisingly weeknight-friendly. They reheat beautifully for lunch the next day, and you can customize each stuffed pepper Philly cheesesteak style with different cheeses or extra veggies depending on who you’re feeding.

Ingredients for Cheesesteak Peppers

To make these Philly cheesesteak peppers, you only need a handful of simple, grocery-store ingredients, but the combination tastes restaurant-level.

4 large bell peppers, halved lengthwise and deseeded (green or a mix of colors)
1 tablespoon olive oil
1 tablespoon butter
1 pound thinly sliced sirloin or ribeye steak, cut into bite-size pieces
1 medium yellow or red onion, thinly sliced
1 cup sliced mushrooms (white or cremini)
1 small red bell pepper, thinly sliced (optional, for extra veggies)
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
8 slices provolone or mozzarella cheese, divided
2 tablespoons chopped fresh parsley for serving (optional)

How to Make Philly Cheese Steak Stuffed Peppers

Start by preheating your oven to 400°F and arranging the pepper halves in a baking dish, cut side up, so they nestle together and don’t tip. Drizzle them with a bit of olive oil and a pinch of salt, then bake for about 10 minutes to soften slightly while you prepare the filling. This little head start helps the stuffed peppers cheesesteak mixture and the peppers finish cooking at the same time.

Meanwhile, heat the remaining oil and butter in a large skillet over medium-high heat. Add the sliced onions and mushrooms and cook until they’re softened and starting to caramelize around the edges, then toss in the extra red pepper strips if using. Stir in the garlic, Italian seasoning, Worcestershire, and plenty of salt and pepper, letting everything get fragrant before transferring the veggies to a plate.

In that same skillet, add the steak and sear quickly until just cooked through; you want it tender, not dry. Stir the veggies back into the pan and taste, adjusting the seasoning if needed. At this point the filling for your cheese steak stuffed peppers should be juicy, savory, and smelling amazing, with a little bit of sauce clinging to the meat and mushrooms.

Pull the par-baked peppers from the oven and tuck half a slice of cheese into the bottom of each one. Spoon the hot cheesesteak mixture into each pepper, packing it in but not overflowing, then top with the remaining cheese slices. Slide the pan back into the oven until the peppers are tender and the cheese on top is melted, gooey, and lightly golden around the edges.

Once they come out, let the paleo Philly cheesesteak stuffed peppers rest for a few minutes so the juices settle a bit and the cheese firms up just enough to slice cleanly. A sprinkle of fresh parsley over the top brightens everything up and makes the dish look as good as it tastes. Serve the cheesesteak peppers hot with a simple side salad or roasted potatoes, depending on how light you want to keep dinner.

Pro Tips for the Best Stuffed Pepper Philly Cheesesteak

Use very thinly sliced steak so it cooks quickly and stays tender inside the peppers.
Do not overbake the peppers; pull them when they are just fork-tender so they hold their shape.
Line each pepper with cheese before adding the filling for extra flavor and to keep them from getting watery.
Let the filling taste slightly salty in the pan, as the peppers will mellow the seasoning once everything bakes together.
Slice the peppers lengthwise instead of cutting the tops off if you want them to cook more evenly and plate neatly.

Variations on Veggie-loaded Stuffed Peppers

Swap the steak for ground beef or ground turkey for an easier, budget-friendly twist.
Use pepper jack or provolone for a spicier or more classic Philly cheesesteak stuffed peppers flavor.
Add finely chopped spinach or zucchini to the filling to boost the veggie content even more.
Make mini stuffed peppers cheesesteak style using small sweet peppers for party appetizers.
For a more indulgent version, drizzle a little cheese sauce over the finished peppers before serving.

Troubleshooting Your Cheesesteak Peppers

If your peppers come out watery, try pre-baking them a bit longer next time and make sure the filling is not soupy before stuffing. When the steak tastes tough, it usually means it was overcooked; reduce the cooking time in the skillet and rely on the oven to finish it gently. If the cheese browns too fast, tent the pan loosely with foil for the last few minutes of baking.

Ingredient Substitutions

Use chicken breast or leftover roast beef instead of steak if that’s what you have on hand.
Try Swiss, provolone, or a mozzarella-cheddar blend for different cheese profiles.
Replace Worcestershire with a splash of soy sauce or coconut aminos if needed.
Skip the mushrooms and double the onions if you prefer a classic cheesesteak flavor.
Choose orange or red peppers for a sweeter, less grassy taste than green peppers.

Storage and Serving Suggestions

Leftover Philly cheesesteak peppers keep well in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven or air fryer so the cheese melts again without drying out the steak. For serving, they are delicious on their own for a low-carb meal, or you can pair these healthy Philly cheesesteak stuffed peppers with a simple side salad, cauliflower rice, or crusty bread for anyone who still wants some carbs on the plate.

FAQs about Philly Cheesesteak Stuffed Peppers

Can I make Philly cheesesteak stuffed peppers ahead of time?

Yes, you can prepare the filling and par-bake the peppers up to a day ahead, then stuff and bake them right before serving for the freshest texture.

What kind of steak is best for cheese steak stuffed peppers?

Thinly sliced sirloin or ribeye works best because it cooks quickly and stays tender, but shaved steak from the butcher is also a great shortcut.

Can I freeze stuffed pepper Philly cheesesteak leftovers?

You can freeze them, but the peppers may soften more after thawing; cool completely, wrap tightly, and freeze for up to 2 months, then reheat from thawed.

How do I keep the peppers from tipping over while baking?

Nestle the pepper halves close together in a snug baking dish, or slice a very thin layer off the bottom to help them sit flat.

Are these Philly cheesesteak peppers gluten free?

Yes, as long as your Worcestershire and other ingredients are gluten free, these cheesesteak peppers are naturally gluten free since there is no bread.

Can I make paleo Philly cheesesteak stuffed peppers?

To keep them paleo-friendly, use a dairy-free cheese substitute or skip the cheese and add extra sautéed veggies, and check your sauce ingredients for added sugars.

What side dishes go well with healthy Philly cheesesteak stuffed peppers?

A crisp green salad, roasted broccoli, sweet potato wedges, or cauliflower mash all pair nicely and round out the meal without stealing the spotlight.