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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To a small bowl add all the sauce ingredients and mix until combined.
7. 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.
8. 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.
9. Remove and garnish with chopped parsley.

Recipe FAQs

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