Philly Cheesesteak Stuffed Peppers These peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!

Can I start off by saying how amazing these Philly Cheesesteak Stuffed Peppers were?  I mean, how could you go wrong with steak and cheese?

So, I’m not from Philly, I’ve never been to Philly, and I have no plans to go to Philly…so if this is not an authentic representation of a Philly cheesesteak, I’m sorry!

I think I did a pretty good job, though!

Let’s get down to this Philly cheesesteak stuffed peppers business!

I picked up 3 bell peppers from the produce section and I cut them in half and took out the seeds.  You could do all green if you like, but I like the sweetness of the orange and red peppers.

I put them in a baking dish, covered it with foil, and baked them for 20 minutes at 325F.

While those were cooking, I sautéed my onions and mushrooms until they were soft.

Then I pushed all of those to one side and I added my sliced steak.  I used sirloin steak and I sliced it thinly against the grain.  I browned the steak for a few minutes, then I mixed the mushrooms and onions in with the steak.

Your peppers should be finished now so its time for the cheese!  I put slices of provolone in the bottom of each pepper, I topped it with the steak filling, then another piece of cheese.  How bad could that be?

I then set my broiler to HI and I broiled the peppers until the cheese was melty and starting to brown.

This really was a super easy recipe.  The hardest part was cutting up all of the vegetables and meat!

HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS VIDEO:

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Philly cheesesteak stuffed peppers

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

 The Philly cheesesteak stuffed peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!

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Course: dinner, Main Course

Cuisine: American

Servings: 6

Calories: 427 kcal

Ingredients

• 3 Bell peppers, sliced in half and seeds removed
• 2 Tablespoons Avocado oil or Ghee
• 1/2 Onion, thinly sliced
• 16 ounces Mushrooms, sliced
• 1.5 pounds Sirloin steak, sliced thin against the grain
• 12 slices Provolone cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 325F.  Place the bell pepper halves in a casserole dish and cover with foil.  Bake in the oven for 20 minutes.  Remove and set aside

2. While the peppers are cooking, heat a large skillet over medium.  Add the oil, onions, and mushrooms.  Season with salt and pepper.  Let sauté until soft.

3. Push the sautéed onions and mushrooms to one side of the pan and add the steak.  Season with salt and pepper.  Cook the steak until browned on both sides.  About 5 minutes.  Remove from heat.

4. To assemble: place a slice of cheese into each bell pepper half.  Add the steak mixture, then another slice of cheese.  

5. Set your oven broiler to HI and broil the stuffed peppers for 3-5 minutes or until the cheese starts to brown and bubble.  Watch carefully so the don't burn! Serve immediately.

Recipe Notes

for 1 serving: 475 Calories / 32g fat / 10.4 carbs / 3.7g fiber / 37.8g protein

⭐ Did you make this Philly Cheesesteak Stuffed Peppers recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer