Philly Cheesesteak Stuffed Peppers
+6 photos

Philly Cheesesteak Stuffed Peppers

6 servings
A flavor-packed, low carb meal that will leave you so satisfied!

Ingredients

  • bell peppers

    assorted colors

    6 large
  • olive oil

    divided

    3 tbsp
  • white onion

    thinly sliced

    1 large
  • cremini mushrooms

    stems trimmed and thinly sliced

    8 oz
  • salt

    divided

    1 tsp
  • freshly ground black pepper

    divided

    ¾ tsp
  • sirloin steak

    thinly sliced

    2 lb
  • slices provolone cheese

    or monterey jack

    12
  • fresh thyme leaves

    for garnish

    1 tbsp

Directions

  1. 1

    Preheat the oven to 400°F.

  2. 2

    Cut a third off one side of each pepper from stem to end. Leaving the stems on, remove the ribs and seeds. Slice the pepper “lids” into thin strips to cook with the onions and mushrooms.

    Step 2
  3. 3

    Bake peppers on a baking dish cut side-up for 30 minutes.

  4. 4

    Heat olive oil in a large skillet over medium heat. Add the reserved sliced peppers, onions, and mushrooms.  Cook, until they softenand start to caramelize around the edges, 12 to 15 minutes. Transfer vegetables onto a cutting board to chop with the cooked steak later.

    Step 4
  5. 5

    In the same skillet, heat the remaining olive oil. Add the sliced steak and salt and pepper.  Spread out in a thin layer. Cook them 1-2 minutes in batches so they cook without steaming.

    Step 5
  6. 6

    Transfer steak onto the cutting board. Roughly chop the steak and the vegetables into small pieces. Toss them together with your hands to combine.

    Step 6
  7. 7

    Remove peppers from oven. Keep the oven on. Carefully fill each pepper half full with the filling. Place a slice of cheese on top of the filling. Top with more filling until the pepper is full. Top each pepper with another slice of cheese. Sprinkle the tops with thyme.

    Step 7
  8. 8

    Bake stuffed peppers for 15 minutes until the cheese is melted and peppers are tender. Serve warm. Leftovers can be kept in the fridge 3 to 4 days tightly covered. Reheat in a 350°F oven until warmed through, 15 to 20 minutes.

    Step 8
Philly Cheesesteak Stuffed Peppers
+6

Philly Cheesesteak Stuffed Peppers

5.0(1)70 min6 servings512 cal

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About this Recipe

Craving the savory, cheesy goodness of a classic Philly Cheesesteak but seeking a satisfying, low-carb option for dinner? These Philly Cheesesteak Stuffed Peppers deliver all that incredible flavor in one wholesome, family-friendly meal that will leave you truly satisfied.

This recipe ingeniously reimagines the beloved sandwich, tucking perfectly cooked, thinly sliced sirloin steak, sweet onions, and earthy mushrooms into tender bell peppers. It’s a brilliant way to enjoy your favorite savory flavors while keeping things light and nourishing, making it a fantastic solution for any night of the week.

You're in for a truly satisfying experience with these stuffed peppers. Each bite offers a harmonious blend of tender, thinly sliced sirloin steak, wonderfully caramelized white onions, and savory cremini mushrooms, all nestled within a vibrant, slightly sweet bell pepper. The generous layering of melted provolone cheese on top brings that signature gooey, rich finish, making this dish incredibly comforting and flavorful. It's a robust dinner, rich in taste, designed to please everyone at the table, and naturally low in carbohydrates.

Customization & Serving Ideas

While provolone cheese is classic for its authentic flavor and melt, feel free to swap it for Monterey Jack if you prefer a different cheesy touch. You can also experiment with assorted colors of bell peppers to add a vibrant presentation to your plate. These Philly Cheesesteak Stuffed Peppers make an excellent, complete meal on their own, perfect for a cozy family dinner or a satisfying weeknight feast.

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