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:
Philly cheesesteak stuffed peppers
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 3 Bell peppers, sliced in half and seeds removed
- 2 Tablespoons avocado oil
- ½ Onion, thinly sliced
- 16 ounces Mushrooms, sliced
- 1.5 pounds Sirloin steak, sliced thin against the grain
- 12 slices Provolone cheese
- Kosher 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
Nutrition per serving
⭐ Did you make this Philly Cheesesteak Stuffed Peppers recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
BrendaS says
Just made these and Wow these were very good. I used Ribeye Steak seasoned with Blackstone Cheesesteak Seasoning to taste and left sit in the fridge for couple hours added a few Banana Peppers for some zing and as another reviewer said about adding Cream Cheese to the mixture I did that also and it was absolutely delicious. I know some ppl frown on changing recipes but I made it to my taste but did follow the recipe and this one is a keeper!
Fallon says
Is the nutrition info for a half a pepper or one whole pepper? I made these last night and they were great! Thanks for a great low carb recipe:)
jenniferbanz says
Half a pepper...1/6th of the recipe
David Miskiewicz says
Just made mine, Holy Smokes!!
Mindy Glazer says
These were so delicious! I used some hot hoagie spread for some added spice!
I’m pinning you on Instagram and Facebook! Thanks for the awesome recipe!
jenniferbanz says
I'm so glad you liked them and thank you!
Jennifer P says
My husband absolutely LOVES this dish! I did make some modifications and an addition. I used flank steak, sauteed that in my cast iron pan with the onions. Once those were cooked, I added about a tablespoon of cream cheese to thicken the juice in the pan to a creamy sauce. Instead of cooking sliced mushrooms, I did half stuffed in peppers and half stuffed in portobello caps. It is to die for!
jenniferbanz says
That sounds amazing!
Sonja says
What is the fiber, carb and net carb count?
jenniferbanz says
I have added the nutrition info to the post
Tanya says
These are my kind of peppers! As someone who is transitioning to Paleo, these are a must pin!
jenniferbanz says
Thanks for pinning, Tanya!