Description
Philly Cheesesteak Stuffed Peppers offer a delicious low-carb alternative to the classic sandwich, featuring tender, thinly sliced steak, sautéed onions, and optional mushrooms, all topped with melty provolone or mozzarella cheese inside roasted bell peppers.
Ingredients
Vegetables
- 4 large bell peppers, halved and seeded
- 1 onion, sliced
- 1 cup mushrooms, sliced (optional)
Meat & Cheese
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1½ cups shredded provolone or mozzarella cheese
Other
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare the bell peppers for roasting.
- Roast the peppers: Arrange the halved and seeded bell peppers cut side up in a baking dish and roast them for 15 minutes to soften slightly.
- Cook the steak: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced steak and cook until browned and just cooked through, then remove it from the pan.
- Sauté the vegetables: In the same pan, add the sliced onions and mushrooms (if using) and cook until they become soft and fragrant.
- Combine steak and vegetables: Return the cooked steak to the pan with the sautéed onions and mushrooms. Season the mixture well with salt and pepper, mixing to combine all flavors.
- Stuff the peppers: Spoon the steak and vegetable mixture evenly into each roasted bell pepper half, then top generously with shredded provolone or mozzarella cheese.
- Bake until melty: Return the stuffed peppers to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
Notes
- You can freeze the prepared filling separately for easy, quick meals later.
- For a spicy kick, add diced jalapeños to the filling mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
