This creative twist on the classic packs all the savory goodness into crisp bell peppers instead of a hoagie roll. These Healthy Philly Cheesesteak Stuffed Peppers are an easy, gluten-free and low-carb weeknight dinner recipe filled with thinly sliced steak, sautéed bell peppers and onions, and melty provolone cheese!
My husband has been requesting that I make philly cheesesteak stuffed peppers for weeks now. He thought he was being super creative with this idea but little does he know there are many many recipes out there already. And I could’ve said “no, that’s too basic” but I’m really trying to get back to my roots of easy, quick recipes instead of overthinking and making my recipes more complicated than they need to be.
So I present you with my variation of Healthy Philly cheesesteak Stuffed Peppers! We’re not reinventing the wheel with this one, but it does act as the perfect easy and healthy weeknight dinner. The ingredients are simple and the method is too. Let this recipe be your reminder (and reminder to myself) that eating healthy doesn’t have to be complicated!
Why You’ll Love these Healthy Philly Cheesesteak Stuffed Peppers
- This is a low-carb, gluten-free twist on a classic sandwich!
- This recipe only requires a handful of simple, wholesome ingredients.
- They are the perfect easy yet satisfying weeknight dinner.
- This is an approachable, affordable and healthy variation of Philly Cheesesteaks.
What You Need to Make these Healthy Philly Cheesesteak Stuffed Peppers
- Avocado Oil: I prefer avocado oil because it has a higher smoke point so it’s especially good when sautéing the steak! But no worries if all you have on hand is olive oil.
- Green & Red Bell Peppers: 3 large green bell peppers are the “vessels” and the remaining 1 green & 1 red bell peppers are for the filling!
- Yellow Onion: Can’t have a philly cheesesteak without some thinly sliced onion.
- Garlic: To add a bit more flavor.
- Petite Sirloin Steak: I’m using this cut of steak because it’s more affordable compared to ribeye. Make sure to slice it as thinly as you can!
- Kosher Salt, Black Pepper & Red Pepper Flakes: Simple seasonings for the philly cheesesteak filling mixture.
- Provolone Cheese: Gotta top off the stuffed peppers with some melty provolone cheese! This is the traditional cheese used in philly cheesesteak but if you prefer a different kind, feel free to use that.
How To Make these Healthy Philly Cheesesteak Stuffed Peppers
Par-Bake the Peppers:
First, preheat your oven to 400F. Cut 3 of the green bell peppers in half lengthwise. Cut out and remove the stem and seeds. Place bell pepper halves cut side up in the baking dish.
Next, spray the insides with a bit of cooking spray (or brush with olive oil) and season with kosher salt. Transfer to the oven and bake for about 20 minutes. If any liquid is pooling in the bell peppers after you take them out of the oven, carefully use tongs to drain it off.
Sauté the Peppers & Onions:
Meanwhile, bring a large pan to medium heat. Once it’s hot, add half of the avocado oil (1 tbsp). Then, add sliced bell peppers and onion. Season with kosher salt & black pepper. Sauté, stirring occasionally, for about 8 minutes or until mostly tender.
Then, add garlic and red pepper flakes. Stir and let cook for 1 more minute. Remove from the pan and set aside.
Cook the Steak:
Next, increase the heat to medium-high. Then, add the remaining 1 tbsp of avocado oil. Once hot, add the thinly sliced steak and spread out in the pan so there’s minimal overlap. Season with kosher salt & black pepper. Let cook for 1-2 minutes per side, or until there’s no more pink.
Turn off the heat. Drain off any excess liquid from the pan. Then, add back in the sautéed bell peppers and onions and stir until everything is combined.
Stuff the Peppers & Top with Cheese:
Lastly, add a generous amount of the philly cheesesteak mixture to the par-cooked bell peppers. Then, top each with a slice of provolone. Transfer back to the oven to bake for 10 minutes, or until the cheesy is melted.
Optionally, top with some chopped parsley and fresh cracked black pepper. Enjoy!
What Type of Steak Should I Use for these Healthy Philly Cheesesteak Stuffed Peppers?
Typically, Philly cheesesteaks are made with thinly sliced ribeye. However, I wanted to keep this recipe as cost-effective as possible so I used petite sirloin instead. Sirloin has less marbling (AKA less fat) so it’s a little less flavorful than ribeye but still delicious and great for a healthy dinner!
Can I Use Ground Beef Instead?
Absolutely! It technically won’t be a “cheesesteak” anymore but it’ll still be delicious. In fact, I actually created a Philly Cheesesteak Skillet recipe a few years ago using ground beef! This is a great option if you’re looking to save money or are a little uneasy about cooking steak.
If you’d like to use ground beef instead, I would recommend using 85-90% lean. Keep the pan at medium heat and skip the oil!
What Should I Serve with these Healthy Philly Cheesesteak Stuffed Peppers?
These Healthy Philly Cheesesteak Stuffed Peppers are a great standalone meal but if you want to add some carbs to make them more filling, feel free to serve alongside some fresh crusty bread…kind of like a deconstructed Philly Cheesesteak! Lastly, you could try adding some pre-cooked rice (or cauliflower rice) into the filling mixture.
Additionally, my husband liked dipping his bites into a mixture of mayo and mustard...he claims it made them taste even better! However, I’m not much of a mayo or mustard girly, so I can’t vouch for his claims but it’s worth a shot.
Want to Make them Extra Cheesy? Try This!
If you’re looking for an extra delicious, cheesy experience, layer in some more provolone! In other words, add a bit of the philly cheesesteak filling mixture, then add some pieces of provolone, then add more of the filling mixture and finally top it off with a full slice of provolone. That way you get some cheesy goodness in every bite!
How Should I Store Leftover Philly Cheesesteak Stuffed Peppers?
After letting them cool, transfer the stuffed peppers to a deep airtight container and store in the fridge for 3-5 days. Feel free to microwave them or re-heat in the oven at 350F until warm. For extra yumminess, add some fresh cheese on top before re-heating!
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Healthy Low-Carb Dinners?
- Creamy Buffalo Chicken Casserole
- Healthy BBQ Chicken and Cheesy Cauliflower Steaks
- Jalapeno Popper Chicken Casserole
- High-Protein Spinach and Artichoke Chicken Casserole
Healthy Philly Cheesesteak Stuffed Peppers
Equipment
- large pan
- spatula
- medium bowl
- 9×13" baking dish
Ingredients
For the Peppers:
- cooking spray or oil
- 3 large green bell peppers
- kosher salt
For the Philly Cheesesteak Filling:
- 2 tbsp avocado oil divided
- 1 small red bell pepper thinly sliced
- 1 small green bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 3 garlic cloves minced
- kosher salt & black pepper to taste
- red pepper flakes to taste
- 1 ¼ lbs petite sirloin steak sliced against the grain as thinly as possible
- 6 slices provolone cheese
Instructions
- Preheat oven to 400F. Cut 3 of the green bell peppers in half lengthwise. Cut out and remove the stem and seeds.3 large green bell peppers
- Place bell pepper halves cut side up in the baking dish. Spray the insides with a bit of cooking spray (or brush with olive oil) and season with kosher salt. Transfer to the oven and bake for about 20 minutes. If any liquid is pooling in the bell peppers after you take them out of the oven, carefully use tongs to drain it off.cooking spray, kosher salt
- Meanwhile, bring a large pan to medium heat. Once it's hot, add half of the avocado oil (1 tbsp). Then, add sliced bell peppers and onion. Season with kosher salt & black pepper. Sauté, stirring occasionally, for about 8 minutes or until mostly tender.2 tbsp avocado oil, 1 small red bell pepper, 1 small green bell pepper, 1 small yellow onion, kosher salt & black pepper
- Then, add garlic and red pepper flakes. Stir and let cook for 1 more minute. Remove from the pan.red pepper flakes, 3 garlic cloves
- Increase heat to medium-high. Then, add the remaining 1 tbsp of avocado oil. Once hot, add the thinly sliced steak and spread out in the pan so there's minimal overlap. Season with kosher salt & black pepper. Let cook for 1-2 minutes per side, or until there's no more pink.2 tbsp avocado oil, 1 ¼ lbs petite sirloin steak, kosher salt & black pepper
- Turn off the heat. Drain off any excess liquid from the pan. Then, add back in the sautéed bell peppers and onions and stir until everything is combined.
- Add a generous amount of the philly cheesesteak mixture to the par-cooked bell peppers. Then, top each with a slice of provolone. Transfer back to the oven to bake for 10 minutes, or until the cheesy is melted.6 slices provolone cheese
- Optionally, top with some chopped parsley and fresh cracked black pepper. Enjoy!
Video
Nutrition
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