Philly Cheesesteak Stuffed Peppers
A low-carb twist on the classic Philly cheesesteak! Juicy steak, sautéed vegetables, and melty cheese stuffed into tender roasted bell peppers. Easy, flavorful, and family-approved.
🕒 Time & Servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
📝 Ingredients
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Olive oil
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4 green bell peppers
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8 oz sirloin steak, thinly sliced
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1½ cups mushrooms, sliced
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1 red bell pepper, sliced
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1 red onion, sliced
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2 cups shredded mozzarella cheese
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Salt and black pepper, to taste
👩🍳 Instructions
1. Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the Steak
Drizzle steak lightly with olive oil and season with salt and black pepper.
Bake for 20 minutes, then slice into thin strips and set aside.
3. Prepare the Peppers
Cut green bell peppers in half lengthwise and remove seeds.
Place them cut-side up in a baking dish.
Drizzle with olive oil and season with salt and pepper.
Cover with foil and bake for 10–15 minutes, until slightly tender.
4. Cook the Vegetables
Heat olive oil in a skillet over medium-high heat.
Sauté mushrooms, onion, and red bell pepper until soft and lightly browned.
Stir in the sliced steak.
5. Fill the Peppers
Spoon the meat and vegetable mixture into each pepper half.
6. Add Cheese & Bake
Top generously with shredded mozzarella.
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
7. Serve
Serve hot and enjoy as a main dish or hearty side.
💡 Helpful Tips
• For less moisture, sauté vegetables until fully cooked before stuffing
• Provolone cheese works beautifully instead of mozzarella
• Use ribeye for a richer Philly flavor
• Great served with a simple salad or roasted vegetables
🔢 Nutrition (Per Serving – Approximate)
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Calories: 402
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Fat: 25g
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Protein: 31g
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Carbohydrates: 16g
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Fiber: 3g