Description
Philly Cheesesteak Stuffed Peppers are a delightful twist on the classic sandwich, featuring tender bell peppers filled with savory beef, caramelized onions, and gooey cheese. This low-carb dish is perfect for a hearty weeknight meal that will impress everyone at the table!
Ingredients
Scale
- 4–6 large bell peppers (green, red, yellow, or orange)
- Thinly sliced or shaved beef steak (ribeye, sirloin, or flank steak)
- 1 large yellow onion, thinly sliced
- 8 ounces of sliced cremini or button mushrooms
- Provolone cheese (slices or shredded)
- Monterey Jack cheese or mozzarella (optional for extra meltiness)
- Salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Worcestershire sauce (optional)
- 1–2 tablespoons of olive oil
Instructions
- Preheat your oven to 375°F (190°C). Wash your bell peppers, then carefully slice them in half lengthwise. Remove the stems, seeds, and any white membranes. Place the pepper halves cut-side up in a baking dish. For slightly softer peppers before stuffing, you can par-bake them for 10-15 minutes, or microwave them for 3-5 minutes.
- Heat 1-2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add your thinly sliced onions and mushrooms (if using). Cook, stirring occasionally, until they are tender and beautifully caramelized, about 7-10 minutes. Remove them from the skillet and set aside.
- In the same skillet, add another splash of olive oil if needed. Increase the heat to high. Add your thinly shaved beef steak in batches if necessary to avoid overcrowding the pan. Cook quickly, breaking it up with a spoon, until it's just browned through, about 2-4 minutes. Season generously with salt, black pepper, garlic powder, and onion powder as it cooks. Once cooked, drain any excess grease from the pan, then return the cooked onions and mushrooms to the skillet with the beef. Give it a good stir to combine.
- Evenly divide the Philly cheesesteak filling mixture among the prepared bell pepper halves. Press it down gently to ensure each pepper is packed with flavor.
- Top each stuffed pepper generously with your chosen cheese – whether it's provolone slices, shredded Monterey Jack, or a combination.
- Cover the baking dish loosely with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden brown. If you want extra browning or a crispier cheese topping, you can switch your oven to broiler mode for the last 1-2 minutes, keeping a very close eye on it to prevent burning.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the best flavor, don't skip the caramelization of the onions and mushrooms. Consider adding a jalapeño for heat or mixing some cheese into the filling for extra cheesiness. These peppers can be prepped ahead of time and stored in the refrigerator for up to 24 hours before baking.