Description
Philly Cheesesteak Stuffed Peppers are a lighter, low-carb twist on the classic sandwich. Juicy strips of steak, sautéed onions, and melty provolone are tucked inside vibrant bell peppers for a meal that’s hearty, flavorful, and perfect for busy weeknights or impressing guests alike.
Ingredients
Units
Scale
For the Peppers
- 4 large bell peppers (any color), halved and seeds removed
For the Filling
- 1 lb ribeye steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 cup cremini or white mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Assembly
- 8 slices provolone cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and scoop out seeds and membranes. Arrange pepper halves cut side up in a baking dish.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced steak and cook for 2-3 minutes until just browned. Transfer steak to a plate and set aside.
- Cook the Vegetables: In the same skillet, add onions and mushrooms. Sauté for 5-7 minutes until softened and lightly caramelized. Return steak to skillet, add salt and pepper, and toss everything together to combine.
- Stuff the Peppers: Divide the steak and veggie mixture evenly among the prepared pepper halves. Top each with a slice of provolone cheese.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly and peppers are fork-tender.
- Garnish and Serve: Sprinkle with chopped fresh parsley, if desired, and serve hot.
Notes
- Swap provolone for mozzarella or American cheese for a different flavor.
- To make ahead, prep the filling and stuff the peppers up to a day in advance. Refrigerate until ready to bake.
- Sliced deli roast beef can be substituted for fresh steak for quicker prep.
- Add thinly sliced green bell pepper to the filling for extra veggies and classic Philly flavor.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 5g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 65mg
