Print

Philly Cheesesteak Stuffed Peppers: A Low-Carb Dinner Twist

Close-up of a baked green bell pepper stuffed with shredded steak, onions, and melted cheese, resembling philly cheesesteak stuffed peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make Philly Cheesesteak Stuffed Peppers for a hearty, low-carb dinner that captures all the flavor of the classic sandwich without the bread. This easy recipe is perfect for busy weeknights.

Ingredients

Scale
  • 4 large bell peppers, halved and seeded
  • 1 pound thinly sliced steak (sirloin or ribeye)
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 4 slices provolone cheese, cut in half
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Place the halved bell peppers cut-side up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3 to 5 minutes. Remove the steak from the skillet and set aside.
  4. Add the sliced onion and mushrooms to the same skillet. Cook until the onions are soft and caramelized, about 8 to 10 minutes.
  5. Return the steak to the skillet with the vegetables. Season with salt and pepper. Stir to combine and heat through.
  6. Spoon the steak and vegetable mixture evenly into the bell pepper halves.
  7. Top each stuffed pepper with a piece of provolone cheese.
  8. Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

  • You can substitute ground beef for the steak if you prefer a ground beef stuffed peppers version.
  • For a different flavor profile, try using mozzarella or white American cheese instead of provolone.
  • If you want a softer pepper, you can microwave the pepper halves for 3 minutes before stuffing and baking.

Nutrition

Find it online: https://rosatasty.com/philly-cheesesteak-stuffed-peppers-recipe/