Philly Cheesesteak Stuffed Peppers

Thin slices of well seasoned steak, caramelized onions, and melty provolone cheese all stuffed inside of a bell pepper; that sounds like the perfect meal! Plus, it's low carb! These are the best philly cheesesteak stuffed peppers! 
Author Joanna @ Everyday Made Fresh


  • 2 pounds sirloin steak or you can buy the pre-cut to save time, cut into thin strips
  • 3 to 4 of your favorite bell peppers washed, halved, and seeded
  • 1 large onion thinly sliced
  • steak seasoning
  • thinly sliced provolone cheese amount depends on how many peppers your making, you'll need one slice each
  • 3 tablespoons olive oil
  • 1 tablespoon butter


  1. Preheat your oven to 400 degrees.
  2. Season your steak with the steak seasoning and set aside.
  3. In a large pot, large enough to hold your halved peppers, fill with water half-way. Bring the water to a boil.
  4. Once the water reaches a boil, place your peppers in the water, and boil for 4-5 minutes.
  5. Remove the peppers and allow to drain onto paper towels until ready to stuff.
  6. Heat a large non-stick pan over medium to high heat.
  7. Pour in 1 tablespoon olive oil and 1 tablespoon butter.
  8. Once the butter is melted and the pan is hot, add your sliced onion, sauteing until the onion is translucent and slightly browned.
  9. Remove your onion from the pan and place the last 2 tablespoons of olive oil in your pan.
  10. Once the pan has heated back up add your sliced steak.
  11. Saute for 2 - 3 minutes, making sure to only turn once, after one minute to one minute and a half.
  12. Start by placing sliced steak into your pepper halves, followed by the onion, and topped off with the cheese.
  13. Bake for 15 minutes or until the cheese is melted.