Philly Cheesesteak Stuffed Peppers Recipe
Published Mar 11, 2019 Updated Apr 01, 2024
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These Philly Cheesesteak Stuffed Peppers feature tender green peppers stuffed with thinly sliced steak, mushrooms, peppers, red onions and topped with a creamy sauce. An easy, low carb weeknight dinner that the whole family will love. This includes both a dairy and dairy-free recipe.
Table of Contents
What Makes This Recipe Great
By now you guys know that I love reinventing comfort food in a healthy and satisfying way. These Philly Cheesesteak Stuffed Peppers are a game changer. They are packed with protein, low in carbohydrates, and absolutely delicious! If you are in the mood to change things up and bring a little life back to your healthy meal planning, you have got to add these to your menu.
What I love about these peppers is that they’re easy to make and customize to your diet and lifestyle. I smother my stuffed peppers with my homemade Mac’s Awesome Sauce. It gives these peppers a “cheesy” and creamy texture without actual dairy. However, you can always substitute your favorite white cheese. If you want some extra veggies, add some cauliflower rice to the bottom of the peppers. And if you’re pressed for time, use deli roast beef instead of steak!
Ingredient Notes
- Sirloin Steak: A traditional Philly Cheesesteak is made with Ribeye steak that is thinly sliced. Ribeyes have great flavor because of the fattiness but they can be a bit pricey. If you want to go the cheaper route you can use a hanger, skirt, flank, or sirloin steak cut thinly. For this recipe, I used sirloin steaks cut thinly and it turned out amazing.
- Green Bell Peppers
- Mushrooms
- Red Bell Pepper
- Red Onion
- Parsley
- Avocado Oil
- Optional: Swap White American cheese, mozzarella cheese, or Provolone cheese for my Mac’s Awesome Sauce.
Mac’s Awesome Sauce
- Mayonnaise: Use your favorite store-bought mayo or try my homemade version. You can also sub Greek yogurt if not dairy-free
- Onions
- Worcestershire sauce or sub coconut aminos
- Salt and Black pepper to taste
Step-by-Step Instructions
- Prepare Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and bake the peppers unstuffed for 10 minutes.
- OPTIONAL STEP: If you want to cook the peppers quicker, do this instead of baking the unstuffed peppers in the oven first. Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until slightly softening. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water. Add to a baking dish upright.
- Slice the onion into thin slices, julienne the red pepper, and slice and clean the mushrooms. Slice the steak against the grain into thin strips.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the thinly sliced steak to the skillet and cook until browned, about 2-3 minutes per side—season with salt and pepper to taste. Remove the steak from the pan and set aside.
- In the same skillet add another 1 tbsp of olive oil to the hot skillet. Add in the minced garlic, mushrooms, red peppers, and onions. Cook until tender for 4-5 minutes. Add the steak with the veggie mixture and a tablespoon of coconut aminos or Worcestershire sauce and cook for another minute or two.
- To a small bowl add all the sauce ingredients and mix until combined.
- Assemble each pepper by adding a big heaping spoonful of the veggie and beef mixture into each pepper. Once each pepper is filled, top with 2 tbsp of Mac’s Awesome Sauce or slice of cheese to each pepper.
- Place the stuffed peppers in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Remove and garnish with chopped parsley.
Mac’s Pro Tip
Expert Tips
- Dairy-Free: If you’re dairy-free, omit any cheese and use the Mac’s Awesome sauce recipe I include in this recipe. Alternatively, you can substitute dairy-free cream cheese for creaminess if desired.
- Lower Calorie: If you are not dairy-free and you want a lower calorie option, sub Greek yogurt for the mayo in the sauce recipe.
Storage Tips
Store leftover Philly cheesesteak stuffed peppers in an airtight container for up to 4 days. Reheat in the microwave, air fryer, or oven.
If you have leftover sauce, store it in a separate airtight container for up to a week. Give it a good stir and serve with your stuffed peppers.
Recipe FAQs
While you don’t have to boil them first, this definitely speeds up the cooking process. Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until slightly softening. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water. Then they are ready to be stuffed and baked!
The original cheese used on a Philly cheesesteak is Cheez Whiz. However, other common choices include American cheese and provolone.
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Philly Cheesesteak Stuffed Peppers Recipe
Ingredients
Stuffed Peppers
- 1 lb sirloin steak thinly sliced
- 4 green bell peppers cut in half and seeded
- 1 cup mushrooms sliced
- 3 garlic cloves minced
- 1 red bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 2 tbsp avocado oil
- 1 tbsp Worcestershire sauce or coconut aminos
- parsley for garnish
- salt and pepper to taste
- 1/2 cup Mac's Awesome Sauce or sub mozzarella or dairy-free cheese
Mac's Awesome Sauce
- 1 cup mayo or Greek yogurt if not dairy-free
- 2 tbsp finely chopped onions
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and bake the peppers unstuffed for 10 minutes.
- OPTIONAL STEP: If you want to cook the peppers quicker, do this instead of baking the unstuffed peppers in the oven first. Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until slightly softening. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water. Add to a baking dish upright.
- Slice the onion in thin slices, julienne the red pepper, and slice and clean the mushrooms. Slice the steak against the grain into thin strips.
- In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the thinly sliced steak to the skillet and cook until browned, about 2-3 minutes per side. Season with salt and pepper to taste. Remove the steak from the skillet and set aside.
- In the same skillet add another 1 tbsp of olive oil to the hot skillet. Add in the minced garlic, mushrooms, red peppers, and onions. Cook until tender for 4-5 minutes. Add the steak with the veggie mixture along with a tablespoon of coconut aminos or Worcestershire sauce and cook for another minute or two.
- To a small bowl add all the sauce ingredients and mix until combined.
- Assemble each pepper by adding a big heaping spoonful of the veggie and meat mixture into each pepper. Once each pepper is filled, top with 2 tbsp of Mac's Awesome Sauce OR cheese of choice to each filled pepper.
- Place the stuffed peppers in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Remove and garnish with chopped parsley.
Notes
Expert Tips
- Dairy-Free: If you’re dairy-free, omit any cheese and use the Mac’s Awesome sauce recipe I include in this recipe. Alternatively, you can substitute dairy-free cream cheese for creaminess if desired.
Storage Tips
Store leftover Philly cheesesteak stuffed peppers in an airtight container for up to 4 days. Reheat in the microwave, air fryer, or oven. If you have leftover sauce, store it in a separate airtight container for up to a week. Give it a good stir and serve with your stuffed peppers.Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! I stuffed red, yellow, and orange peppers instead of green. Worked out great! My cheese loving daughter loved them too. She said she liked the creamy texture of the topping and didn’t miss real cheese.
We really enjoyed this. Only stuffed 8 bell peppers due to the amount of filling we had. I might increase the number of veggies and steak next time! But we’ll make it again for sure!
This was my first recipe of yours I’ve ever cooked even though I’ve been following for years 😬 IT WAS AMAZING. The flavors of your sauce combined with perfectly cooked peppers and steak was 🥰 Dinner was done in less than 30 minutes!
Thank you so very much!
First time I made this was this summer when my parents came to visit! We all loved it! It was so simple to throw together but full of great flavor! It’s been on our menu rotation quite a bit since then!
This makes me so happy to hear. So glad you enjoy this recipe!
I have made this about a half a dozen times a love it! I used shaved beef instead of sirloin. So good!!!!
LOVE this recipe! The awesome sauce really makes it great! I need more ideas for what to use that glorious sauce on!
Thank you so much for your sweet comment. I love using this sauce on roasted veggies, proteins and even eggs.
These are amazing, I was able to convince my friend to try whole 30 after she tasted these and saw how yummy food can be! It’s also very easy to adjust for my kids to eat!
Thank you so much! So glad you liked them.
LOVE this recipe! Recipes like this make clean eating feel easy 🙂 so flavorful, quick and easy
Thank you so much! Glad you loved this recipe!
Hello, I was wondering when making the sauce, do you blend the onions in the mayo so they aren’t chunky or just stir them in? I’m excited to try this recipe this week. Thank you!
I usually keep the onions chunky. It gives the sauce a great texture. Feel free to blend if desired.
We are major Philly cheesesteak fans… And this recipe is knock your socks off delish! I have even used venison steaks instead of beef and it still has amazing flavor.
Thank you so much!!!