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Ultimate Low-Carb Philly Cheesesteak Stuffed Peppers

Close-up of a baked yellow bell pepper half filled with steak, onions, mushrooms, and melted cheese, ready to eat philly cheesesteak stuffed peppers.
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You get all the rich, savory flavor of a classic Philly cheesesteak packed inside tender bell peppers. This recipe is a satisfying, low-carb twist on the sandwich, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 pound thinly sliced sirloin steak or ribeye
  • 1 large yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 8 ounces provolone cheese, thinly sliced or shredded
  • 1/4 cup water

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the pepper halves.
  2. Place the pepper halves cut-side up in the prepared baking dish. Add 1/4 cup of water to the bottom of the dish to help steam the peppers.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3 to 4 minutes. Remove the steak from the skillet and set it aside.
  4. Add the sliced onion and mushrooms to the same skillet. Cook, stirring occasionally, until the onions are soft and caramelized, about 8 to 10 minutes.
  5. Return the steak to the skillet with the vegetables. Season the mixture with salt, pepper, garlic powder, and oregano. Stir everything together to combine and heat through.
  6. Divide the steak and vegetable mixture evenly among the bell pepper halves.
  7. Top each stuffed pepper generously with slices or shreds of provolone cheese.
  8. Bake for 15 to 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  9. Remove from the oven and serve immediately.

Notes

  • You can substitute ground beef for the sliced steak if you prefer a different texture for your filling. Brown the ground beef first, drain any excess fat, and then add the onions and mushrooms.
  • For an extra layer of flavor, add 1/4 cup of thinly sliced green bell pepper to the sautéed onions and mushrooms.
  • If you do not have provolone, Swiss cheese or mozzarella cheese works well as a substitute for that gooey texture.

Nutrition

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