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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If you love this recipe, please give it a star rating and leave a comment below!
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.
Everyone in our house love this one. I am a huge fan of this recipe as well. It is hard to have healthy food that tastes good. Thank you.
So happy to hear this! Thank you.
My husband, son, and myself all LOVED the “Philly not so cheesesteak stuffed peppers”
They were delicious and the MAC sauce was amazing. Thank you for sharing this recipe it’s going in my rotation for sure ❤️
I am so happy to hear this. Thank you so much for letting me know!
This recipe is SO GOOD! Actually all the recipes I have made by @HealthyLittlePeach is delicious. It is flavorful and healthy, what more could you want. This was rhe 1st recipe I tried and definitely not the last. You won’t miss the cheese, I promise!
This is awesome to hear! Thank you
This is the recipe that got my hooked on Healthy Little Peach! The Awesome Sauce just knocks it out of the park. My kids prefer it without the bell pepper cup, so they just eat the filling right out of the pan. It’s a wonder that I ever have any filling for the peppers as my husband just picks at it while I’m cooking too.
OMFG. These philly peppers are literally the best. I make these probably twice a month and I never get sick of them. Such a delicious low carb way to eat your favs. And that sauce? I don’t even like mayo but I slather that sauce on like a ginger puts on sunscreen outside 😍😍
YAY!!!! So thrilled to hear you love the recipe. That sauce is so so good isn’t it? It’s a staple in our frig. Just goes on just about everything. Thanks for the kind words;-) Blessings your way.
This really covered my craving for a Philly cheesesteak. We are doing keto, not whole 30 so we added mozzarella and my husband & 10yo love spicy everything so they added some sirracha to Mac’s awesome sauce, but it was hit all around. We did cut the recipe in half since there are only 3 of us. Which left 1/2 a pepper for my daughter’s lunch the next day and some extra meat that I put over lettuce for a cheesesteak salad! So good!!!
Look at you Christi……customizing the recipe to fit your needs. This is so great!!! Over the moon that this was a family hit. Thanks so much for sharing the way you adapted things to cover so many areas:-) Blessings your way.
I loved this recipe which isn’t surprising cause everything Mac does is great!! We decided being Texas peeps they are more like fajita peppers but delicious and a good change up when on a round!
Awwwww, you’re so kind. That makes my heart smile. Thanks Jessie:-) So glad you love the recipe.
I love love love these peppers. The sauce is so dang good. I’ve made them several times now and am so satisfied each time.
This is a family favorite at our house! My husband, who is pickier then my children, loves this recipe and asks for it frequently.
YEAH!!!!!! So glad I created something that makes all that eat happy and satisfied:-) thanks for sharing!!
So so good!
Hi Ashley,
Thanks so much for letting me know your thoughts. Enjoy!!
This is delicious on whole30 or not! 😋
🙂 !!!!!!!!!!!!!!!!!! Thanks Annette, thrilled you liked it!!