Philly Cheesesteak Stuffed Peppers

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Wellness Mama » Blog » Recipes » Beef Recipes » Philly Cheesesteak Stuffed Peppers

I absolutely love the flavors of a Philly cheesesteak. Soft, toasty bread, tender beef, and melty cheese. Mmmm…

I first had Philly cheesesteak when we visited my aunt and her family in Philadelphia. Let’s just say it wasn’t a grain-free or sugar-free trip. When we got back home I wanted to find a way to enjoy the flavors of the Philly cheesesteak, without the bread or processed cheese. This stuffed bell pepper dish is the result.

What Is a Philly Cheesesteak?

A Philly cheesesteak is chopped ribeye steak on hoagie-style bread, topped with cheese. The cheese can be anything from provolone to American or even canned cheese spray (yikes!).

Often a cheesesteak is topped with sauteed bell peppers, onions, and mushrooms too.

How to Make Philly Cheesesteak Stuffed Peppers

This recipe has all the flavors of Philly cheesesteak, but instead of chopping and topping it with bell pepper,  I use half of one as a boat. Just fill with steak, mushrooms, onions, and a slice of provolone or mozzarella cheese, and bake it —  you now have a worthy cheesesteak without the grains or processed ingredients.

Ribeye is the most tender and delicious cut to use for this, but I’ve also used sirloin, ground beef, or even leftover chuck roast. As always, when possible use grass-fed beef.

These are even fairly portable. If you’re running off to soccer practice it’s easy to have everyone grab one and go. Even better, it is simple to make and the kids enjoy the unusual presentation. I hope you enjoy them as much as we do!

Here’s another interesting Philly cheesesteak idea: turn it into a casserole.

Philly Cheesesteak Pepper Recipe

A healthier take on the classic Philly cheesesteak with beef, mushrooms, and onions baked in a bell pepper shell and topped with cheese.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 198kcal
Author Katie Wells


8 stuffed peppers


  • 4 bell peppers
  • 2 TBSP butter (or coconut oil)
  • 1 onion
  • 2 cups mushrooms
  • 1 lb roast beef (or ground beef, or leftover steak or roast)
  • 8 oz provolone or mozzarella cheese (optional)


  • Preheat the oven to 375°F.
  • Wash the peppers and cut them in half lengthwise.
  • Remove the seeds and membrane.
  • In a large skillet, heat the butter or coconut oil over medium heat.
  • Slice the onion and add it to skillet.
  • Saute about 5-8 minutes until the onions are starting to become translucent.
  • Thinly slice the mushrooms and add them to the pan.
  • Saute another 5-8 minutes.
  • Slice the roast beef into strips.
  • Add it to the skillet and saute until cooked or heated through. 
  • Place the peppers in a large baking dish, open side up.
  • Spoon the onion/mushroom/meat mixture into the bell peppers.
  • Top each pepper with the shredded cheese and bake for at least 20 minutes or until the pepper is softened. Enjoy!


Nutrition Facts
Philly Cheesesteak Pepper Recipe
Amount Per Serving (1 pepper)
Calories 198 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3.8g24%
Cholesterol 60mg20%
Sodium 283mg12%
Carbohydrates 6.7g2%
Fiber 2.2g9%
Sugar 4g4%
Protein 25.6g51%
* Percent Daily Values are based on a 2000 calorie diet.


You can make extra filling and freeze it to stuff in fresh peppers for an easy meal later. 

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


13 responses to “Philly Cheesesteak Stuffed Peppers”

  1. Jessica Avatar

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

  2. Elizabeth Avatar

    5 stars
    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.

  3. Kelly Young Avatar
    Kelly Young

    This was delicious!

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

  4. Kelly Castiglione Avatar
    Kelly Castiglione

    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 =)

  5. Kelly Young Avatar
    Kelly Young

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

  6. Kimberly Avatar

    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!

  7. kate lord Avatar

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

  8. Cheryl Avatar

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

  9. Robin Adler Avatar
    Robin Adler

    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. 🙂

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