Recipe

Philly Cheesesteak Stuffed Peppers

Roasted bell peppers filled with thin steak, sautéed onions and mushrooms (a popular add-on), and melty provolone, finished with an optional quick au jus drizzle.

By Matt Campbell

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4.8

A real photo of roasted bell peppers stuffed with thinly sliced steak, sautéed onions and mushrooms, and melted provolone cheese in a baking dish on a kitchen counter

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There are two kinds of weeknight meals: the ones that sound responsible, and the ones that make you feel like you just pulled off something way more exciting than Tuesday deserves. These Philly cheesesteak stuffed peppers live firmly in the second category.

You get the whole cheesesteak experience in a low-drama package: sweet roasted peppers, sizzling steak, jammy onions, mushrooms if you are into that shop-style add-on, and a blanket of provolone that goes properly melty. Then, if you want to be a little extra in the best way, you hit it with a quick au jus drizzle that tastes like you secretly had a pot simmering all day.

Bonus: these are naturally low-carb, meal-prep friendly, and the leftovers reheat like a champ. Messy hands are optional.

A real photo of halved bell peppers on a cutting board with sliced onions, mushrooms, and thinly sliced steak nearby, ready for cooking

Why It Works

Big flavor, simple steps: A quick sauté builds the cheesesteak base, then the oven does the rest.
Better texture: Roasting the peppers first keeps them tender but not watery, so your filling stays juicy, not soupy.
Weeknight flexible: Use shaved ribeye if you can, or grab thin-sliced steak and slice it even thinner at home (add a few minutes if you are doing the slicing).
Low-carb by default: All the cozy, melty satisfaction without the roll.
Au jus option: A fast beefy drizzle that makes the whole thing taste restaurant-y with almost zero effort.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge

Store peppers in an airtight container for up to 4 days. If you made au jus, store it separately so the peppers do not get too soft.

Reheat

Oven (best for texture): 350°F for 12 to 15 minutes, uncovered, until hot. Add fresh provolone for the last 2 minutes if you want that just-melted top again.
Microwave (fast): 60 to 90 seconds per pepper half. Let it sit 1 minute so the heat evens out.

Freezing

You can freeze them, but peppers soften after thawing. If you are planning ahead, freeze just the cooked filling for up to 2 months, then stuff and bake with fresh peppers.

Yield Note

This recipe makes 8 pepper halves. I typically serve 2 halves per person, which is why it lands at 4 servings.

Common Questions

What steak is best for cheesesteak stuffed peppers?

Shaved ribeye is the classic move because it stays tender and cooks fast. Thin-sliced sirloin also works great. If your steak is not super thin, pop it in the freezer for 15 minutes, then slice it as thin as you can across the grain. (If you are slicing from a thicker piece, budget a few extra prep minutes.)

Do I have to use mushrooms?

Nope. They are a popular add-on at many shops, but not everyone considers them essential. If you want the vibe without the mushroom situation, sub in extra onions or sauté a sliced bell pepper with the onions.

How do I keep the peppers from getting watery?

Two tricks: pre-roast the peppers cut-side down to drive off moisture, and cook the filling until there is no liquid left in the skillet before stuffing.

Can I make these ahead?

Yes. Cook the filling up to 2 days ahead and refrigerate. When ready, roast the peppers, warm the filling, stuff, top with cheese, and bake until bubbly.

Are these keto or low-carb?

They are naturally low-carb. For stricter keto, use a keto-friendly Worcestershire and skip any added sugar in your broth or seasoning blends. Also, skip the cornstarch thickener in the au jus (it is totally optional).

What is the easiest way to add that "au jus" vibe?

Use warm beef broth with a little Worcestershire, garlic powder, and black pepper. Spoon a bit over the finished peppers right before serving. It tastes like you did the most, and you did not.

Provolone only, or can I swap the cheese?

Provolone is my go-to here, but American melts like a dream, and Cheez Whiz fans can absolutely drizzle it on at the end. Do what makes you happy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet or 9x13-inch baking dish
Large skillet
Cutting board and sharp knife
Tongs or a spoon for stuffing
Measuring spoons

I love a Philly cheesesteak, but I do not always love the part where the roll turns into a grease sponge and I need exactly seventeen napkins. Stuffing the whole situation into roasted bell peppers was one of those “I wonder if…” ideas that turned into a repeat dinner fast. It is still messy in a fun way, still melty and beefy, but it feels a little lighter and a lot more weeknight-manageable. Also, the au jus drizzle is my favorite kind of cooking trick: it looks fancy, it tastes legit, and it is basically just seasoned broth pretending to be a sauce.