This Philly cheesesteak stuffed pepper recipe is the perfect alternative to the traditional sandwich if you are eating low carb. It’s a quick and easy recipe to make for a weeknight dinner, and if you don’t polish off the entire dish, it makes for great leftovers the next day. Or make them over the weekend to have several days of healthy, filling lunches ready to go. Philly cheesesteak stuffed peppers are also a great potluck dish. You can double or triple the recipe easily, and they reheat well.

Philly cheesesteaks are all about the meat and the cheese, so make sure you get good provolone cheese and thin sliced roast beef at the deli. While we use green bell peppers in this recipe, you can always substitute red pepper halves.

Nothing says American comfort food like stuffed bell peppers!

Remove the tops of the peppers and take out all the seeds. You can do this prep while the onions and mushrooms get all tasty and caramelized in a large skillet over medium heat. Toss the roast beef strips in the vegetable mixture to heat and you’re ready to stuff the peppers.

Put the peppers in a baking dish. Lay a slice of provolone inside each pepper, add the meat and veggie mix, then lay another slice of cheese on top. Bake until the peppers are tender and the cheese is that perfect brown on top. Then enjoy your healthy comfort food!

Philly Cheesesteak Stuffed Peppers

Prep Time: 25 minutes | Cook Time: 20 minutes


1 Tbsp butter
1 onion, sliced thinly
1 cup sliced mushrooms
6 green bell peppers, tops removed and deseeded
6 oz deli sliced roast beef, sliced into thin strips
12 slices provolone cheese


Preheat your oven to 400ºF.

In a large skillet melt the butter over medium heat. Add the onions and the mushrooms and cook, stirring occasionally, until mushrooms and onions are caramelized, about 25 minutes. Season with salt and pepper.

Add the roast beef to the onion mixture and cook 2 minutes. Remove from the heat.

Line each pepper with a slice of provolone cheese. Add the meat mixture to each pepper and top with a slice of provolone cheese. Place peppers in a large baking pan. Bake until cheese is browned and peppers are tender, about 20 minutes. Remove from oven and serve.

If the peppers still seem crunchy, bake for another 5-10 minutes. Make sure the roast beef is sliced thin when you get it from the deli counter or from a package. This will make prep so much easier!