Description
Philly Cheesesteak Loaded Stuffed Peppers are a delicious low-carb twist on the classic Philly cheesesteak sandwich. Tender ribeye steak is cooked with sautéed onions, green peppers, and mushrooms, then stuffed into roasted green bell pepper halves and topped with melty provolone cheese. This gluten-free, satisfying main course is perfect for a hearty weeknight dinner.
Ingredients
Scale
Stuffed Peppers
- 4 large green bell peppers, halved and seeded
Steak Mixture
- 1 lb thinly sliced ribeye or sirloin steak
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 cup sliced mushrooms (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 4 slices provolone cheese (plus more for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Arrange the halved and seeded green bell peppers in a baking dish with the cut side facing up. Lightly brush the peppers with olive oil and bake them for 10 minutes to soften slightly.
- Sauté Vegetables: While the peppers roast, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onions, green bell pepper, and mushrooms if using. Cook these vegetables until they become soft and fragrant, about 5 to 7 minutes.
- Cook Steak: Push the cooked vegetables to one side of the skillet. Add the thinly sliced ribeye or sirloin steak to the other side. Season the steak with salt, pepper, garlic powder, and Worcestershire sauce. Cook the steak for 3 to 4 minutes until it is just browned but still tender.
- Combine Steak and Vegetables: Stir the steak and sautéed vegetables together in the skillet to combine all the flavors evenly.
- Assemble Stuffed Peppers: Place half a slice of provolone cheese inside each pre-baked pepper half. Then fill each pepper with the steak and vegetable mixture evenly. Top each stuffed pepper with another half slice of provolone cheese.
- Bake to Finish: Return the stuffed peppers to the oven and bake for an additional 10 to 15 minutes, or until the provolone cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and serve the Philly Cheesesteak Loaded Stuffed Peppers hot for a comforting, flavorful meal.
Notes
- For a lower-carb option, serve these peppers without any bread or alongside a fresh side salad.
- You can switch the steak for ground beef or shaved chicken to change up the protein.
- Adjust the amount of garlic powder and Worcestershire sauce according to your taste preferences.
- For extra cheese goodness, add more provolone on top before the final bake.
