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Philly Cheesesteak Stuffed Peppers: 4 Delicious Dinner Stars

Philly Cheesesteak Stuffed Peppers
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Enjoy a delicious Philly Cheesesteak Stuffed Peppers recipe that’s low-carb and packed with flavor. Bell peppers are filled with seasoned steak, onions, and peppers, all topped with melted provolone cheese for a satisfying meal without the bread.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound thinly sliced steak (ribeye or sirloin)
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices provolone cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
  3. In a large skillet, heat the olive oil over medium-high heat.
  4. Add the sliced steak and cook until browned. Remove steak from skillet and set aside.
  5. Add the sliced onion and green bell pepper to the skillet. Cook until softened, about 5-7 minutes.
  6. Add the mushrooms and minced garlic, and cook for another 3-5 minutes until mushrooms are tender.
  7. Return the steak to the skillet. Stir in the Worcestershire sauce, salt, and pepper.
  8. Spoon the steak and vegetable mixture evenly into the prepared bell pepper halves.
  9. Place the stuffed peppers in a baking dish.
  10. Cover the baking dish with foil.
  11. Bake for 30 minutes.
  12. Remove the foil and top each pepper half with a slice of provolone cheese.
  13. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Notes

  • You can use any color bell peppers you prefer.
  • For a spicier kick, add a pinch of red pepper flakes to the steak mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://savorandpin.com/philly-cheesesteak-stuffed-peppers/