Cheese Steak Stuffed Peppers
gluten free | Paleo option | Meal Prep
These Cheese Steak Stuffed Peppers bring all the flavor of your favorite steak sandwich—just lighter, gluten free, and fork-and-knife ready. They come together quickly, work beautifully for meal prep, and reheat effortlessly for busy lunches or weeknights.
Tender steak makes all the difference here. Hanger, flap, or skirt steak delivers amazing texture and soaks up seasoning well. A generous amount of salt and black pepper builds the base, while sautéed onions and a splash of Worcestershire sauce add that classic cheesesteak flavor.
Melty pepper jack cheese gives the peppers a spicy, creamy finish. For even more flavor, add pickled jalapeños or quick-pickled red onions. Those little extras give each bite brightness and heat. Prefer to keep things simple? Just roast the peppers and steak mixture together until hot and delicious.
This recipe is naturally gluten free, and it easily becomes paleo friendly—simply skip the cheese or use a homemade vegan cheese sauce. Either way, the mix of steak, peppers, and onions creates a satisfying meal that never feels heavy.
These peppers are hearty. They’re customizable. They taste like comfort while still feeling fresh.
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Pro Tip: Slice the steak thinly against the grain before cooking. This keeps every bite tender and ensures the seasoning and Worcestershire soak in perfectly.
If you try these Cheese Steak Stuffed Peppers, share your creation and follow along on Instagram @whitesparrowfoodco for more gluten free meals, paleo favorites, and everyday kitchen inspiration!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Cheese Steak Stuffed Peppers (Gluten Free + Paleo Option)
- Total Time: 23 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 2-3 bell peppers, cut in half and seeds removed (assorted colors or whichever you prefer)
- 2 tablespoons olive oil, divided in half
- 1 1lb. flap steak (hanger or skirt steak work well too), sliced thinly
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 yellow onion, sliced thinly
- 1 8 oz. container sliced baby bella mushrooms
- 4 garlic cloves, minced
- 1/2 cup worchestershire sauce
- 1 cup (more or less) pepperjack cheee, grated
- fresh parsley, to garnish
Instructions
- Preheat your oven to 425F. Arrange a baking sheet tray or baking dish and set aside.
- To prepare the steak, heat a large cast iron pan or heavy duty pan up over high heat on your stove top. While it is heating up, sprinkle the steak with salt and pepper. Toss to coat – sprinkle more if desired (I like using extra black pepper).
- When the pan is very hot, drizzle in 1 tablespoon of olive oil to the pan. Add the thinly sliced steak to the pan. Spread out quickly so that the pieces are touching the pan and not piled up. Let cook without stirring for 3 minutes or until the underside is brown. Toss or turn over and cook for 1 more minute. Remove the steak pieces to a medium sized bowl.
- Return the pan to the heat. Add in 1 tablespoon olive oil, onions and mushrooms. Spread out and let cook for 3 minutes on high heat. Stir around and continue to cook until the onions are softened and the mushrooms start to brown. Cook until all the liquid from the mushrooms has evaporated and everything is nicely browned. Add in the minced garlic and cook for 1 minute.
- Turn the heat off. Pour in the worchestershire sauce and add the cooked steak back in. Stir to combine everything together.
- When you are ready to cook the peppers, add in half of the pepperjack cheese to the steak and onions mixture. Using tongs or a large spoon, spoon the steak mixture into each halves of peppers. Pile it on and top with the remaining pepperjack cheese.
- Roast in the oven for 6 minutes or until the cheese has melted.
- Remove from the oven and garnish with parsley, if desired.
- Prep Time: 15
- Cook Time: 8
- Category: beef
- Method: oven
- Cuisine: dinner
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