Philly Cheesesteak Stuffed Peppers

Table of Contents

Philly Cheesesteak Stuffed Peppers are a delicious, low-carb twist on the classic sandwich! Instead of a hoagie roll, we stuff bell peppers with tender steak, onions, mushrooms, and gooey melted cheese. Here’s how to make them:

Ingredients:

4 large bell peppers (any color, halved and seeds removed)

1 lb thinly sliced ribeye steak (or sirloin)

1 tablespoon olive oil

1 small onion, thinly sliced

1 cup mushrooms, sliced

1 teaspoon garlic, minced

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

6 slices provolone cheese

1/2 cup shredded mozzarella or cheddar cheese (optional)

Instructions:

Preheat Oven: Set your oven to 375°F (190°C).

Prepare Peppers: Cut the bell peppers in half lengthwise, remove seeds, and place them in a baking dish.

Sauté the Filling: In a large skillet, heat olive oil over medium heat. Add onions and mushrooms, cooking until softened (about 5 minutes). Add garlic and cook for another minute.

Cook the Steak: Add thinly sliced steak to the skillet and season with salt, pepper, and Worcestershire sauce. Cook for 3-5 minutes until browned.

Stuff the Peppers: Place a slice of provolone cheese inside each bell pepper half. Fill each pepper with the steak mixture, then top with another slice of provolone or shredded cheese.

Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

Serve: Let cool slightly and enjoy!