Philly Cheese Steak Peppers

Philly Cheese Steak Stuffed Peppers

I absolutely love the flavors of a Philly Cheese Steak and this easy dinner idea is inspired by the Philadelphia classic! I first had Philly Cheese Steak when we visited my Aunt and her family in Philadelphia and were introduced to this favorite (along with water ice and fresh pretzels). Let’s just say it wasn’t a grain-free or sugar-free trip.

When we switched to eating grain free (and avoiding chemicals in food), the classic version served on white bread with nacho cheese sauce wasn’t on the menu anymore, but this healthier adaption is a favorite in our house. Even better, it is simple to make and the kids enjoy the unusual presentation…

I baked the flavors of Philly cheesesteak into a bell pepper shell, which intensifies the flavor and provides a more nutritious shell. If you tolerate dairy, you can top with mozzarella or provolone cheese for a more authentic flavor.

Philly Cheesesteak Bell Peppers

1 vote


Philly Cheese Steak Peppers




Yield 4 -6

A healthier take on the classic Philly Cheese Steak with beef, mushrooms, and onions baked in a bell pepper shell and topped with mozzarella cheese.


  • 1 Onion
  • 2 Tablespoons Butter or Coconut Oil
  • 8 ounces of Mozzarella Cheese (optional)
  • 2 cups sliced button Mushrooms
  • 4 Red, Yellow or Green Bell Peppers
  • 1 pound of Nutriate Free Roast Beef (or ground beef or leftover steak or roast)


  1. Preheat oven to 375 degrees.
  2. Wash peppers and cut in half lengthwise.
  3. Remove the seeds and dry for planting or discard.
  4. Heat the butter or coconut oil in a large skillet.
  5. Slice the onion and add to skillet.
  6. Saute about 5-8 minutes until starting to become translucent.
  7. Thinly slice the mushrooms and add to the pan. Saute another 5-8 minutes.
  8. Slice the roast beef into strips and add to pan. Cook another 2-3 minutes or until hot (assuming the meat is pre-cooked... if not, cook meat first until done).
  9. Place the peppers in a large baking dish, open side up. Spoon the meat/onion/mushroom mixture evenly into the bell peppers. Top each pepper with the cheese and bake for at least 20 minutes or until well cooked. Enjoy!

Courses Main

Cuisine American

Have you ever converted an old favorite food to a healthier version? Share below!

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Wellness Mama widget banner

Reader Comments

  1. I love this recipe! Since going grain free and Paleo one of the things I miss so much is a good Chicken Philly. I must try this since I love peppers as well. One of my favorite “junk food” type recipes is Paleo BBQ chicken pizza that I must make at least twice a month! I use US Wellness amazing BBQ sauce, pasture raised chicken, green onions, cilantro and an almond flour/arrowroot crust…and it so SO good! But sorta healthy. 🙂

  2. Do some prep work ahead of time, and these would be great on the grill for an outing.

  3. First time visitor through MDA, and so excited. Looks right up my alley-especially this recipe! Can’t wait to pour through the blog!

  4. Love the look of this recipe! We love cooking with peppers around here and I’m always on the lookout for recipes with peppers. Can’t wait to try this!

  5. These were really good! A little reminiscent of stuffed peppers that you eat like a taco or pizza slice 🙂

  6. This is such a great idea I love this! So innovative and different! I love me some bread/rolls for cheesesteak, but I’m also a fan of ‘stuffed peppers’ so I definiately am trying this =)

  7. yummy , delicious…thanks for sharing …

  8. This was delicious!

    Think I’ll try it next with shredded chicken, like an open burrito 🙂

  9. This looks tasty and easy! Hope to try it soon!

  10. These were YUMMY! I will try to be more prepared next time and use left over beef as it added a lot of time to precook just for this recipe it the way I like it (that is my fault, not the recipe’s). Would definitely make again.

  11. These look amazing! I want to make them this week. Any idea what I could use instead of mushrooms? I really hate mushrooms 😛