If you love Philly cheesesteaks but want something a bit lighter and higher in protein, these high protein Philly cheesesteak stuffed peppers are exactly what you need.
Instead of a big hoagie roll, you get all that classic cheesesteak flavor packed inside a baked bell pepper. Steak, caramelized onions, mushrooms, and melted provolone – it’s all here.
Each pepper is loaded with filling and seriously satisfying. You won’t miss the bread at all, I promise.
The whole thing comes together in about 40 minutes, and it’s really simple to make. No fancy techniques or hard-to-find ingredients.
This is one of those meals that works great for meal prep too. Make a batch on Sunday and you’re set for easy high protein lunches all week.
What Makes This Recipe So Good
Packed With Protein – With 1.5 pounds of shaved steak split across six peppers you get a seriously high protein meal without any bread or wraps.
Low Carb Friendly – Bell peppers replace the traditional hoagie roll so you get all the Philly cheesesteak flavor without the extra carbs.
Caramelized Onions and Mushrooms – Cooking the onions and mushrooms until golden adds a rich savory depth that makes this taste like a real Philly joint.
Ingredients
- 6 large Green Bell Peppers
- 1.5 lb Shaved Steak or Thinly Sliced Sirloin
- 1 tbsp Olive Oil
- 1 large Yellow Onion, thinly sliced
- 8 oz White Mushrooms, sliced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Worcestershire Sauce
- 6 slices Provolone Cheese
Directions
Step 1
Preheat your oven to 400 degrees F. Cut the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish and bake for 15 minutes to soften them slightly.
Step 2
While the peppers soften, heat olive oil in a large skillet over medium-high heat. Add the sliced onion and sliced mushrooms. Cook for 6 to 7 minutes, stirring occasionally, until the onions are caramelized and the mushrooms are golden.
Step 3
Push the onions and mushrooms to the side. Add the shaved steak to the skillet and season with salt, black pepper, and garlic powder. Cook for 3 to 4 minutes, stirring to break it apart, until the steak is browned.
Step 4
Add the Worcestershire sauce and toss everything together. Stir-fry for 1 more minute to let the flavors combine.
Step 5
Remove the peppers from the oven. Spoon the steak, onion, and mushroom filling generously into each pepper, packing it in tightly.
Step 6
Place a slice of provolone cheese on top of each stuffed pepper. Return to the oven and bake for 10 minutes until the cheese is melted, bubbly, and lightly golden. Serve hot.
Pro Tips
Par-Bake the Peppers Right
The 15-minute par-bake is important, but make sure you don’t skip draining the liquid that collects inside the peppers after you pull them out. Tip each pepper upside down on a paper towel for a minute before filling them.
If you skip this step, that trapped water will make the filling soggy and the peppers will be sitting in a pool of liquid by the time they’re done.
You want the peppers softened but still firm enough to hold their shape. If they start to slump or collapse during the par-bake, they went too long.
Get the Skillet Really Hot Before Adding the Steak
When it’s time to cook the shaved steak, make sure the skillet is properly hot before you drop it in. If the pan isn’t hot enough, the steak will release a bunch of liquid and start steaming instead of browning.
You want to hear a loud sizzle the second the meat hits the pan. That’s how you get those browned, slightly crispy edges that make a Philly cheesesteak taste right.
Also, don’t overcrowd the skillet. If your pan is on the smaller side, cook the steak in two batches so it actually browns instead of boiling in its own juices.
Don’t Undercook the Onions
6 to 7 minutes is a good range, but use your eyes more than the timer here. The onions should be soft, golden, and slightly sweet before you move on. If they still look white and crunchy, give them more time.
Caramelized onions are a huge part of what makes a cheesesteak taste like a cheesesteak. Rushing this step is the easiest way to make the whole filling taste flat.
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Frequently Asked Questions
Can I use a different type of cheese instead of provolone?
Absolutely. White American cheese is the most classic Philly cheesesteak option and it melts really smoothly. You could also use pepper jack if you want a little kick, or even a cheese whiz-style sauce drizzled on top for that authentic street-style flavor.
Just keep in mind that harder cheeses like cheddar won’t melt as evenly over the peppers, so stick with something that gets nice and gooey in the oven.
High Protein Philly Cheesesteak Stuffed Peppers
Ingredients
- 6 large Green Bell Peppers
- 1.5 lb Shaved Steak or Thinly Sliced Sirloin
- 1 tbsp Olive Oil
- 1 large Yellow Onion, thinly sliced
- 8 oz White Mushrooms, sliced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tbsp Worcestershire Sauce
- 6 slices Provolone Cheese
Instructions
- Preheat your oven to 400 degrees F. Cut the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish and bake for 15 minutes to soften them slightly.
- While the peppers soften, heat olive oil in a large skillet over medium-high heat. Add the sliced onion and sliced mushrooms. Cook for 6 to 7 minutes, stirring occasionally, until the onions are caramelized and the mushrooms are golden.
- Push the onions and mushrooms to the side. Add the shaved steak to the skillet and season with salt, black pepper, and garlic powder. Cook for 3 to 4 minutes, stirring to break it apart, until the steak is browned.
- Add the Worcestershire sauce and toss everything together. Stir-fry for 1 more minute to let the flavors combine.
- Remove the peppers from the oven. Spoon the steak, onion, and mushroom filling generously into each pepper, packing it in tightly.
- Place a slice of provolone cheese on top of each stuffed pepper. Return to the oven and bake for 10 minutes until the cheese is melted, bubbly, and lightly golden. Serve hot.