Description
These Philly Cheesesteak Stuffed Peppers combine the classic flavors of a Philly cheesesteak sandwich with the wholesome goodness of bell peppers, making a delicious and satisfying low-carb meal that’s perfect for any dinner occasion.
Ingredients
Vegetables
- 4 bell peppers (any color)
- 1/2 red onion (thinly sliced)
- 8 oz mushrooms (chopped)
Meat
- 1 lb sirloin steak (sliced thin)
Cheese
- 12-14 slices provolone cheese
Seasonings & Oils
- 2 tbsp olive oil (or avocado oil)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for roasting the peppers and later melting the cheese.
- Prepare and cook peppers: Slice the bell peppers in half lengthwise and remove all seeds and membranes. Lightly season the pepper halves with salt and black pepper and place them cut side up in a baking dish. Bake uncovered for 30 minutes to soften the peppers.
- Sauté onions and mushrooms: While the peppers bake, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced red onion and chopped mushrooms along with half of the seasonings (1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp oregano, 1/4 tsp onion powder, 1/4 tsp garlic powder). Sauté for 5 to 7 minutes until the vegetables become soft and fragrant. Remove from skillet and set aside.
- Cook the steak: In the same skillet, add the thinly sliced sirloin steak, seasoning it with the remaining half of the salt, pepper, oregano, onion powder, and garlic powder. Cook over medium-high heat until the steak is fully browned, adding additional olive oil if necessary to prevent sticking.
- Combine steak with vegetables: Add the sautéed onions and mushrooms back into the skillet with the browned steak. Toss together until well combined and heated through, then remove from heat.
- Assemble stuffed peppers: Take the roasted pepper halves out of the oven. Place a slice of provolone cheese in the bottom of each pepper half, then spoon in the steak and vegetable filling evenly. Top each with another half slice of provolone cheese to cover the filling.
- Bake until bubbly: Return the stuffed peppers to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your Philly Cheesesteak Stuffed Peppers warm.
Notes
- You can use any color bell peppers, but red, yellow, or orange will add a slight sweetness to balance the savory steak filling.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes when seasoning the steak.
- For a lower fat version, use a leaner cut of steak and reduce the amount of cheese or substitute with a low-fat cheese variety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
