Philly Cheesesteak Stuffed Peppers {Low Carb} Recipe

If you’re in the mood for pure, cheesy comfort but want to keep things light and satisfying, these Philly Cheesesteak Stuffed Peppers {Low Carb} are just what you need. Imagine the savory goodness of juicy sirloin, melty mozzarella, and sweet sautéed veggies, all cozied up inside crisp-tender green peppers—every bite is a flavor surprise, without any of the carb-heavy guilt. This recipe brings the iconic flavors of Philly right into your kitchen, all in a fun, family-friendly package.

Ingredients You’ll Need

With just a handful of fresh, flavorful ingredients, you’ll find it easy to create a dish that’s both impressive and approachable. Each element is there to contribute something special, so don’t be tempted to skip a single one!

• Olive Oil: Adds richness and helps create that perfect, golden sear on the steak and a silky finish to the veggies.
• Green Peppers: These are your nutritious, edible boats—choose ones that are firm and evenly shaped for the best results.
• Sirloin Steak: Tender and flavorful, sirloin delivers that classic cheesesteak bite without being too heavy.
• Mushrooms: Bring earthiness and absorb all that savory steak flavor beautifully.
• Red Pepper: Adds a pop of color and subtle sweetness to balance the dish.
• Red Onion: Sweet and gently sharp, sliced red onion infuses the filling with juicy flavor.
• Mozzarella Cheese: Melts into gooey perfection—grate it fresh for best melt and flavor.
• Salt and Pepper: Essential for bringing all the bold Philly Cheesesteak Stuffed Peppers {Low Carb} flavors together.

How to Make Philly Cheesesteak Stuffed Peppers {Low Carb}

Step 1: Prep and Roast the Peppers

Start by preheating your oven to 400 F. Slice your green peppers in half and remove those pesky seeds and membranes. Lay them in a 9×13 baking dish, drizzle with a tablespoon of olive oil, and season generously with salt and pepper. Pop the dish into the oven, covering it with foil, and let the peppers roast for 10 minutes. This makes them beautifully tender so they can hold all that delicious filling later.

Step 2: Sear the Steak

Heat the remaining olive oil in a large frying pan over high heat—don’t be shy, you want it hot enough for a good sear. Add your sirloin steak, sprinkle with salt and pepper, and let each side sizzle for just about a minute. The quick sear locks in flavor while keeping the steak perfectly juicy. Remove the steak and slice thinly across the grain so every bite is tender.

Step 3: Sauté the Veggies

In that same skillet (no need to clean, all those steak juices are gold), toss in the sliced mushrooms. They’ll soak up that flavor and start releasing their own juices in about two minutes. Add your thinly sliced red pepper and onion, seasoning as you go. Sauté everything together until the veggies are tender and slightly caramelized, about 2-3 minutes more.

Step 4: Stuff and Top the Peppers

Pull the roasted peppers from the oven—it’s time for the fun part! Divide your thinly sliced steak and sautéed veggies evenly among the pepper halves. Then, sprinkle each one with a generous handful of mozzarella cheese. The more, the merrier! Slide the dish back into the oven and bake for 15 minutes or until the cheese is oozing and golden.

Step 5: Serve and Enjoy

Once the cheese has melted into gooey perfection, take the Philly Cheesesteak Stuffed Peppers {Low Carb} out of the oven. Give them just a minute to cool so you don’t burn your fingers—and then dive in while everything is still warm and bubbly. Every bite melds the robust flavors together for a low carb, high reward dinner.

How to Serve Philly Cheesesteak Stuffed Peppers {Low Carb}

Garnishes

A simple garnish can really elevate your peppers. Try a sprinkle of fresh chopped parsley for brightness, or a few thinly sliced green onions for a bit of zip. If you love a kick, a dash of crushed red pepper flakes or a drizzle of hot sauce can light things up. Don’t forget a crack of black pepper or a finishing pinch of sea salt right before serving for extra flavor punch.

Side Dishes

For a true Philly Cheesesteak Stuffed Peppers {Low Carb} spread, serve them with a crisp garden salad tossed in a tangy vinaigrette, or keep it cozy with some roasted cauliflower or a melty cheese dip and celery sticks. If you’re feeding a crowd, sheet pan roasted potatoes or sweet potatoes complement the peppers beautifully, even if you’re not strictly low carb.

Creative Ways to Present

Get playful by cutting your peppers into smaller thirds for bite-sized party appetizers, or serve them family-style on a big platter with extra cheese bubbling on top. For something different, try making an open-faced “pepper sandwich” by serving them with a slice of toasted low carb bread underneath—guaranteed to impress at any gathering. Philly Cheesesteak Stuffed Peppers {Low Carb} make quite the centerpiece!

Make Ahead and Storage

Storing Leftovers

To store extra Philly Cheesesteak Stuffed Peppers {Low Carb}, let them cool to room temperature first. Pack them into an airtight container and refrigerate. They’ll stay fresh and delicious for up to three days, and you’ll love having a grab-and-go lunch or quick dinner ready in a pinch.

Freezing

If you want to freeze a batch, let the stuffed peppers cool completely, then arrange them in a single layer in a freezer-safe dish. Cover tightly with both plastic wrap and foil, or store each pepper individually in freezer bags. They’ll keep well for up to two months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

Reheat Philly Cheesesteak Stuffed Peppers {Low Carb} in the oven at 350 F, covered with foil, for around 15-20 minutes or until heated through. You can also microwave individual portions for a couple of minutes (just cover to keep the cheese from splattering). If you want to refresh that melty, bubbly cheese topping, remove the foil toward the end or give them a quick broil for 1-2 minutes.

FAQs

Can I use a different type of cheese?

Absolutely! While mozzarella is wonderfully gooey, provolone, Swiss, or a sharp white cheddar will all melt perfectly and add their own twist to your Philly Cheesesteak Stuffed Peppers {Low Carb}.

What other steak cuts work well in this recipe?

If sirloin isn’t available, ribeye or flank steak both make beautiful, tender fillings. Just remember to slice very thinly across the grain for that classic cheesesteak texture.

Are these peppers spicy?

No, these are all about savory, cheesy richness. However, you can easily turn up the heat by adding sliced jalapeños, a few dashes of hot sauce, or spicy cheese for a punchier variation on Philly Cheesesteak Stuffed Peppers {Low Carb}.

Can I make this vegetarian?

Definitely! Swap the steak for sautéed portobello mushrooms, eggplant, or even cooked lentils for a hearty, vegetarian take on this classic low carb recipe.

What’s the best way to slice the steak?

For perfect, tender slices, make sure your steak is rested and use a sharp knife to slice across the grain as thinly as possible. This ensures every bite in your Philly Cheesesteak Stuffed Peppers {Low Carb} is wonderfully tender and easy to eat.

Final Thoughts

I hope you’re as excited as I am to bring a taste of Philadelphia to your kitchen with these Philly Cheesesteak Stuffed Peppers {Low Carb}. They’re rich, satisfying, and easy to love—whether you’re feeding the family or just treating yourself to something indulgent yet healthy. Give them a try and let me know how your peppers turn out!

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