Cheesesteak Stuffed Peppers

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These delicious cheesesteak stuffed peppers are sooo good and make a perfect lunch!

This is one of my favorite lunch meals!  It takes just a few minutes to make and tastes amazing!

I love mushrooms so I add those into mine but if you don’t eat mushrooms then feel free to leave them out or add extra onions!


Cheesesteak Stuffed Peppers

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 pepper halves
Author Holly Nilsson
Course Dinner, Lunch
Cuisine American
All of the flavors of cheesesteak, stuffed into peppers for a low carb lunch or dinner that the whole family will love!


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  • 4 green pepper halves
  • 8 slices provolone cheese
  • 1 onion , sliced
  • 2 cups mushrooms , sliced (optional)
  • 1 tablespoon butter
  • 6-8 oz thin sliced deli roast beef

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  1. Preheat oven to 375 degrees. Slice peppers in half from stem to bottom and clean out the seeds and ribs.
  2. On medium low heat, cook onions in butter until softened, about 5 minutes. Add mushrooms and cook until the juices are released.
  3. Line the bottom of each pepper half with 1 slice provolone cheese. Add 2 slices roast beef, to each. Divide the mushrooms and onions between all of the peppers.
  4. Top with one more slice of roast beef and one slice of provolone.
  5. Bake 18-20 minutes or until pepper is softened and cheese is browned.
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Nutrition Information
Calories: 159, Fat: 9g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 581mg, Potassium: 298mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 2g, Protein: 13g, Vitamin A: 510%, Vitamin C: 58.9%, Calcium: 280%, Iron: 0.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Cheesesteak Stuffed Peppers

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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