Name: Cheesesteak-Stuffed Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Bell peppers, halved lengthwise and seeds removed; Thinly sliced steak (ribeye or sirloin) or ground beef; Onion, sliced; Mushrooms, sliced; Garlic, minced; Provolone or mozzarella cheese, sliced or shredded; Olive oil; Salt and pepper, to taste; Italian seasoning (optional)

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Cheesesteak-stuffed peppers are a low-carb, high-flavor twist on the classic sandwich. Tender bell peppers are filled with savory beef, onions, and melty cheese—it’s one of my favorite ways to enjoy cheesesteak flavors without the bread.

Why You’ll Love This Recipe

I love how filling and flavorful these stuffed peppers are. They’re great for meal prep, gluten-free, and feel like comfort food without being heavy. It’s all the taste of a cheesesteak with fewer carbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bell peppers, halved and seeds removed
Thinly sliced steak (ribeye or sirloin) or ground beef
Onion and mushrooms, sliced
Garlic, minced
Provolone or mozzarella cheese
Olive oil
Salt, pepper, Italian seasoning

Directions

I preheat the oven to 375°F (190°C) and prep the peppers.
I sauté onions, mushrooms, and garlic until soft.
I add the steak and cook until just browned, then season.
I place the pepper halves in a baking dish and fill them with the beef mixture.
I top each with cheese and bake for 15–20 minutes until the peppers are tender and the cheese is bubbly.
I let them rest before serving.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I’ve used ground turkey, added hot peppers, or mixed in cream cheese for a richer filling. I also switch up the cheeses based on what I have.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. I reheat in the oven or microwave until hot.

FAQs

Can I make this vegetarian?

Yes, I use sautéed mushrooms or a plant-based meat substitute.

What’s the best steak for this?

I use thin-sliced ribeye or sirloin—easy to sear and tender.

Can I freeze stuffed peppers?

Yes, I wrap and freeze them after baking, then reheat from frozen.

Are these keto-friendly?

Yes, they’re naturally low in carbs and high in protein.

What cheese works best?

Provolone is classic, but I’ve used mozzarella, cheddar, or even pepper jack.

Conclusion

Cheesesteak-stuffed peppers are hearty, cheesy, and loaded with flavor. I love making these when I want something satisfying but lighter than the original sandwich.