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Philly Cheesesteak Stuffed Peppers

Deli roast beef, onion and provolone baked in pepper halves

The bun is the pepper, and the beef goes in cold.

48 min · 1 pan · makes 4 pepper halves · 6 g net carbs Low-carb Game day Weeknight

Everything you want from a Philly cheesesteak, minus the roll: thin-sliced beef, onion and melted provolone, baked in a sweet red pepper half.

The beef goes in cold because deli roast beef is already cooked. The oven only heats the filling through while the pepper turns tender, so dinner takes about 45 minutes start to finish.

Philly cheesesteak stuffed pepper with melted provolone and parsley

Philly Cheesesteak Stuffed Peppers

Total
48 min
Hands-on
15 min
Makes
4 pepper halves
Net carbs
6 g per serving
Servings 4 servings

Ingredients

Steps

  1. Heat the oven to 375°F (190°C) and line a sheet pan with parchment.

  2. Stand each pepper up and cut it in half straight down through the stem. Pull out the seeds and the white ribs.

    Cutting a red bell pepper in half through the stem

  3. Stir the cream cheese, shredded provolone, Worcestershire, garlic powder and black pepper together, then fold in the roast beef and onion.

    Chopped roast beef and onion over cream cheese in a glass bowl

  4. Mound the filling into the pepper halves, right up over the rim.

    Spooning the beef filling into pepper halves on a sheet pan

  5. Lay a provolone slice over each half.

    Laying provolone slices over the stuffed peppers

  6. Bake 25 to 30 minutes, until the peppers are tender, the cheese is melted and spotted golden, and the middle reads 165°F (74°C).

    Baked stuffed peppers with golden provolone on a sheet pan

  7. Top with parsley, rest 3 minutes, and serve.

    A stuffed pepper cut open on a black plate, showing the beef filling

Before you start

  • Cut through the stem, so each half keeps its boat shape.
  • Ask the deli to slice the roast beef thin. It chops and mixes more easily.
  • Soften the cream cheese first and the filling mixes in a minute.
Nutrition per serving (estimate)
Calories
340
Fat
23 g
Saturated fat
14 g
Cholesterol
85 mg
Sodium
900 mg
Carbohydrates
8 g
Fiber
2 g
Net carbs
6 g
Sugar
5 g
Protein
24 g

Estimated on 28 October 2026 from USDA FoodData Central values for the ingredients as listed. Salt and pepper added to taste and optional toppings aren’t included, and brands vary, so check your labels if you count carbs for a medical reason.

Lazy Plate · thelazyplate.com/philly-cheesesteak-stuffed-peppers/

Tips

  • For softer, sweeter onions, cook them in a little butter for 5 minutes before they go into the filling.
  • Keep the parchment under the peppers: provolone that bubbles over turns crisp, and it's the best part.

Swaps that work

  • Use green bell peppers for a more classic cheesesteak flavor.
  • Use shaved ribeye instead of deli beef; cook it in a skillet first.
  • Swap the provolone slices for white American cheese.

Leftovers

Refrigerate up to 3 days. Reheat at 350°F (175°C) for 15 to 20 minutes, until the middle is hot (165°F / 74°C).

Questions

Can I use raw steak?

Cook it first. Thin-sliced raw steak won't cook evenly inside the pepper in 30 minutes.

Do the peppers need to be cooked first?

No. The halves bake tender in 25 to 30 minutes at 375°F. If you like them very soft, add 10 minutes and cover them with foil for the first half.

Are these keto-friendly?

The filling is beef, cheese and cream cheese, and bell peppers are low in carbs, so they suit most low-carb and keto plans.

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