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!

HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS

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.

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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!

Some other steak recipes you will love:

• Steak Shish Kabobs with Chimichuri
• Easy Asian Steak Salad
• Easy Steak Tips Recipe

PHILLY CHEESESTEAK STUFFED PEPPERS VIDEO:

Philly cheesesteak stuffed peppers

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

5 from 4 votes

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Course: dinner, Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6

Calories: 427kcal

Author: Jennifer Banz

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

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

Notes

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

Nutrition

Calories: 427kcal

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