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

•

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

Jump to Recipe

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.

Philly Cheesesteak Stuffed Peppers

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 servings

Ingredients

4 large bell peppers (any color), halved lengthwise and seeds removed (choose ones that sit flat; medium to large is ideal)
1 tablespoon olive oil, plus more as needed
1 large yellow onion, thinly sliced
8 ounces mushrooms, sliced (optional, but a popular add-on)
3 cloves garlic, minced
1 pound thinly sliced steak (shaved ribeye preferred, or thin-sliced sirloin)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika (optional, for a little edge)
6 to 8 slices provolone (or 1 1/2 cups shredded provolone)

Quick Au Jus Drizzle (Optional)

1 cup beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Black pepper, to taste
1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, if you want it slightly thicker)

Optional Toppings

Thin-sliced pickled cherry peppers
Chopped parsley
Hot sauce

Instructions

Heat the oven and prep the peppers. Preheat to 425°F. Place pepper halves cut-side down on a rimmed baking sheet. Lightly oil the outside (the side facing up) so they roast nicely, and sprinkle with a pinch of salt. Roast for 10 minutes while you make the filling.
Sauté onions and mushrooms. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions with a pinch of salt and cook 5 to 6 minutes, stirring occasionally, until softened and starting to brown. Add mushrooms (if using) and cook 4 to 5 minutes until they release their liquid, then let the liquid cook off until the pan is dry.
Add garlic, then steak. Stir in garlic for 30 seconds. Add the thin steak, breaking it up with tongs or a spatula. Season with salt, pepper, Worcestershire, and smoked paprika (if using). Cook 2 to 4 minutes, just until the steak is cooked through. Turn off heat. Taste and adjust seasoning.
Stuff and top with cheese. Flip the peppers so they are cut-side up. Divide the steak mixture evenly among the pepper halves. Top each with provolone.
Bake until melty. Return to the oven for 10 to 12 minutes, until the cheese is melted and the peppers are tender. If you want extra browning, broil for 1 to 2 minutes, watching closely.
Make the quick au jus (optional). While peppers bake, warm beef broth, Worcestershire, garlic powder, and black pepper in a small saucepan. Simmer 3 to 5 minutes. If you want it slightly thicker, whisk in the cornstarch slurry and simmer 1 minute more.
Serve. Spoon a little warm au jus over each pepper right before serving, or serve it on the side for dipping. Add pickled peppers for crunch and heat if you are feeling it.

A real photo of stuffed bell peppers fresh from the oven with provolone melted on top, steak and onions visible, in a metal baking pan

Make-Ahead Notes

Best make-ahead: Cook the filling up to 2 days ahead. Reheat in a skillet before stuffing so it is not cold in the center.
Assemble ahead: You can stuff the peppers and refrigerate up to 24 hours. Add cheese right before baking for the nicest melt.

Low-Carb Serving Ideas

Serve with a big chopped salad and a punchy vinaigrette.
For extra cozy without bread, pile the filling over cauliflower rice, then tuck a pepper half on top.
Want the roll experience? Serve with toasted hoagie buns for the non low-carb folks and let everyone build their own.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes