Philly Cheesesteak Stuffed Peppers Recipe

4.95 from 36 votes

Philly Cheesesteak Stuffed Peppers Recipe

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.

Prep Time15

Cook Time25

Total Time40

Course: Entree

Cuisine: American

Diet: Gluten Free

Method: Oven/Stovetop

Servings:

Equipment

9x13 Baking Dish

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.

Nutrition