If you love the classic flavors of Philly cheesesteak but are looking for a healthier and gluten-free alternative, these baked Philly cheesesteak stuffed peppers are the perfect fix!
Not only is this delicious meal low-carb and gluten-free, it’s also incredibly easy to make and requires only a handful of ingredients.
In this article, you’ll learn everything you need to know to make this delicious baked Philly cheesesteak stuffed pepper recipe from start to finish. Plus, you’ll get a few helpful tips to make the most of the recipe! So let’s get cooking!
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Why you’ll love these gluten free Philly cheesesteak stuffed peppers:
- This Philly Cheesesteak Stuffed Pepper recipe is a great option if you are looking for a healthy yet satisfying meal that’s naturally high in protein, low in carbohydrates and made with natural ingredients.
- This recipe is totally kid friendly! It’s an exciting flavor combination that doesn’t sacrifice on nutrition or taste.
- Bell peppers are super high in vitamin C which is an important antioxidant that plays an important role in the healing process.
Equipment to make keto Philly cheesesteak stuffed peppers:
To make this philly cheesesteak stuffed pepper recipe you’ll only need 4 pieces of equipment (that you probably already have)!
- 9 by 13 oven-safe baking dish
- Cutting Board
- Large nonstick skillet
Ingredients for cheese steak stuffed peppers:
It takes a few ingredients to make these stuffed peppers. You may or may not already have all the ingredients you need.
You should be able to find most of these ingredients at your local grocery store (you can use the instacart button in the recipe card to add them to your grocery delivery easily), but you can also find great deals on allergen free ingredients online through Thrive Market including grass fed beef and gluten free spices.
To make these Philly stuffed peppers you’ll need:
- Bell peppers. While traditional cheesesteak uses green peppers, use any color for this recipe that you love!
- Olive oil or avocado oil.
- Red onion. These should be thinly sliced.
- Mushrooms. Cut into bite sized pieces
- Black pepper.
- Onion powder.
- Garlic powder.
- Sirloin steak. Slice this thin. Alternatively, you could use ground beef. It will still taste great, but it will have a different texture
- Sliced provolone cheese. If dairy free, feel free to sub with your favorite gluten free vegan cheese. Looking for a trusty brand of gf cheese? Check out the gluten-free guide to cheese here.
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How to make Philly cheesesteak stuffed bell peppers:
To make these cheesy and delicious Philly cheesesteak peppers, you’ll begin by preheating the oven and prepping all of your ingredients. While it preheats, slice the peppers in half and remove the seeds. If necessary, rinse the peppers. Lightly season them with salt and pepper and place in the baking dish cut side up.
Cook for 30 mins uncovered.
Meanwhile, in a large skillet, heat your oil over medium high heat. Add the onion and mushrooms with half of the seasonings and sauté until soft, stirring occasionally. This will take about 5-7 mins.
Once soft, remove the onions and mushrooms from the pan.
Add the sliced steak to the pan, applying the remaining seasonings to the meat. If the meat is sticking, add a bit more olive oil. Brown the steak fully and then add the mushrooms and onions back to the pan and toss it all together. Once cooked, set it aside.
After the peppers have finished baking, remove them from the oven.
Place a slice of provolone in the bottom of the pepper half (be careful! They’re hot!)
Then top with steak filling and cover with another piece of cheese.
Return to the oven and cook until bubbly. This will only take about 5-10 minutes.
Now it’s ready to serve!
How do you prepare stuffed philly cheesesteak peppers for meal prep?
Meal prepping these stuffed peppers is a great way to enjoy them throughout the week if you don’t want to eat them right away! Start by pre-baking your pepper halves and assembling your ingredients and stuffing each pepper before the final baking.
Once you have done that, you can store the peppers in the fridge in airtight containers for up to three days before their final bake. Add 10 minutes to their baking time and they will be ready to eat!
How do you store and reheat leftover steak and cheese stuffed peppers?
You can store any leftovers in the fridge by placing them in an airtight container for up to 3 days.
Alternatively, you can also freeze them! To get the best results, make sure they are fully cooled before covering and freezing them in an air-tight container. They should last up to 3 months if frozen correctly.
When you’re ready to enjoy your stuffed peppers again, make sure to reheat them properly for maximum flavor. Preheat your oven to 375° Fahrenheit and place the stuffed peppers in a foil-covered baking dish for 20-30 minutes.
If you don’t want to use the oven, reheating in the microwave is an option but it may make your peppers soggy. Either way, enjoying tasty leftovers is definitely easy!
What to serve with healthy Philly cheesesteak stuffed peppers?
There are so many tasty options to pair with this dish.
One low-carb option that pairs perfectly with these stuffed peppers is cauliflower rice or a simple green vegetable like green beans or broccoli.
If you’re looking for a more traditional side dish that’s gluten free, roasted potatoes or sweet potatoes go well with this delicious recipe. If you’re feeling adventurous, try these garlic parm accordion potatoes!
Want a side you don’t have to cook?
Go for a green salad and some gluten free potato chips!
How many carbs are in Philly cheesesteak stuffed peppers?
Based on this recipe, these stuffed peppers have approximately 6 net carbs per pepper half. However, nutrition data provided in this post is an estimate and varies depending on specific ingredients used.
Did you love this Philly cheesesteak stuffed peppers low-carb recipe?
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Other gluten free low carb dinners you’ll enjoy:
Scroll down for the printable recipe!
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Philly Cheesesteak Stuffed Peppers
- 1 9×13 baking dish
- 1 chef's knife
- 1 cutting board
- 1 nonstick skillet
- 4 bell peppers any color
- 2 tbsp olive oil or avocado oil
- 1/2 red onion thinly sliced
- 8 oz mushrooms chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic
- 1 lb sirloin steak sliced thin
- 12-14 slices provolone cheese
- Preheat the oven to 350 degrees F
- Slice the peppers in half, remove the seeds (rinse if necessary). Lightly season with salt and pepper and place in baking dish. Cook uncovered for 30 minutes.
- In a large skillet heat the olive oil over medium high heat. Add the onion and mushrooms with half of the seasonings, sauté until soft (about 5-7 mins), stirring occasionally. Remove the onions and mushrooms from the pan once soft.
- Add the steak to the pan, applying the remaining seasonings to the meat. If the meat is sticking, add more olive oil if necessary. Brown fully.
- Add the mushrooms and onions back to the pan and toss it all together. Set it aside once cooked through.
- After peppers have finished remove them from the oven.
- Place a slice of provolone in the bottom of the cup, top with steak filling, cover with another half piece of cheese.
- Return to the oven and cook until bubbly (5-10 mins).
- Step by step preparation images
- specific brand equipment and ingredient suggestions
- baking and troubleshooting tips
- and more!