Philly Cheesesteak Stuffed Peppers
Thin-sliced ribeye, sautéed onions and mushrooms piled into tender bell pepper halves and blanketed with melted provolone — the cheesesteak without the roll.
Nutrition per serving
2 stuffed pepper halves- Net carbs
- 7.2g
- Calories
- 681kcal
- Protein
- 41g
- Fat
- 53g
- Total carbs
- 9.9 g
- Fiber
- 2.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken cheesesteak: Thin-sliced chicken breast instead of ribeye — the chicken Philly that every cheesesteak shop also sells.
- In step 4, cook the chicken in the butter 3–4 minutes, chopping it with the spatula, until no pink remains and the thickest pieces reach 165°F (74°C).
In portobello caps: Juicy portobello caps make an earthy base instead of bell peppers — ideal if peppers don't agree with you.
- Instead of baking the peppers in step 1, brush the caps with the olive oil and roast them gill-side down for 10 minutes. Flip, pour off any liquid in the caps, then fill and bake 10–12 minutes, until the cheese bubbles.
- Also add
Estimated cost $29.80 for 4 servings ($7.45 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). Arrange the pepper halves cut-side up in a baking dish, cover with foil and bake 15 minutes to soften. (Skip this if you like your peppers crisp-tender.)
-
Meanwhile, if your steak isn't already shaved, slice it as thinly as possible across the grain (30 minutes in the freezer beforehand makes this easy). Season with the salt and pepper.
-
Heat the oil in a large skillet over medium-high heat. Cook the onion and mushrooms 6–7 minutes, until soft and browned. Add the garlic for 30 seconds, then transfer everything to a bowl.
-
Melt the butter in the same skillet over high heat. Add the steak in a single layer and sear 1–2 minutes per side, chopping it with the edge of a spatula as it cooks, until browned; slices this thin are cooked well past 145°F (63°C). Return the vegetables, add the Worcestershire and toss.
-
Tuck a half slice of provolone into the bottom of each pepper, pile in the steak mixture, and lay the remaining provolone halves on top.
-
Bake uncovered 10–15 minutes, until the cheese is melted and bubbling and the peppers are tender. Broil 1–2 minutes for browned cheese, then rest 3 minutes before serving.
Tips for success
-
Ask the butcher to shave the ribeye, or look for packages labeled "shaved steak" — paper-thin slices give the true cheesesteak texture. - Green peppers are classic and the lowest-carb choice; red, yellow or orange are sweeter and add roughly 1 g net carbs per serving.
- Prefer the gooey "whiz" style? Skip the provolone on top and spoon warm cheese sauce over the filled peppers before serving.
Nice to have, not needed
- Shaved steak from the butcher counter saves the slicing — a partly frozen ribeye and a sharp knife do the same job.
- Chopped pickled hot peppers are a classic Philly topping — leave them off for a milder plate.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat covered at 350°F (175°C) for about 15 minutes, uncovering for the last 5, or microwave 2 minutes.
Prep tip: Cook the steak, onion and mushroom filling ahead, then stuff and bake the peppers on the day so they don't turn soft.
Refrigerate up to 3 days. Reheat covered at 350°F (175°C) for 15 minutes, uncovering for the last 5.
Variations
2 variations, each with its own ingredients and macrosChicken cheesesteak
ProteinThin-sliced chicken breast instead of ribeye — the chicken Philly that every cheesesteak shop also sells.
- ribeye steak → boneless, skinless chicken breast
7.2 g net · 463 kcal · 48 g protein · 25 g fat · ≈$3.15 per serving (same net carbs as the original)
In portobello caps
SwapJuicy portobello caps make an earthy base instead of bell peppers — ideal if peppers don't agree with you.
- green bell peppers → small portobello caps
- + 1 tbsp olive oil
7.4 g net · 717 kcal · 43 g protein · 57 g fat · ≈$10.29 per serving (+0.2 g net carbs vs the original)
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