Craving cheesesteaks but want to skip the bread? These Philly Cheesesteak Stuffed Peppers pack juicy sliced steak, sautéed mushrooms, onions, and gooey melted provolone into tender, baked bell peppers for a delicious, low-carb twist on the classic comfort food!
4 Servings
589 Calories
39g Protein
18g Carbs
39g Fat
Ingredients
- Bell Peppers: 4 large green bell peppers (halved lengthwise, seeds and ribs removed)
- Steak: 1 lb. rib-eye or sirloin steak, very thinly sliced
- Mushrooms: 8 oz. cremini or button mushrooms, sliced
- Onion: 1 large yellow onion, thinly sliced
- Garlic: 2 cloves garlic, minced
- Oil: 2 tbsp. olive oil (divided)
- Seasonings: 1 tsp. kosher salt, 1/2 tsp. freshly ground black pepper
- Cheese: 8 slices provolone cheese
Directions
- Preheat and Prep: Preheat your oven to 400°F. Line a 9x13-inch baking dish with parchment paper or spray it with nonstick cooking spray.
- Pre-Bake the Peppers: Place the halved bell peppers cut-side up in the baking dish. Drizzle with 1 tablespoon of olive oil and season lightly with a pinch of salt and pepper. Bake for 15–20 minutes until they just begin to soften.
- Sauté the Veggies: While the peppers are in the oven, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and mushrooms, cooking for 6–8 minutes until softened and lightly browned. Stir in the minced garlic and cook for 1 additional minute until fragrant. Transfer the mixture to a plate.
- Cook the Steak: Turn the skillet heat up to high. Add the thinly sliced steak to the hot pan, seasoning it with the remaining salt and pepper. Cook for 3–4 minutes, stirring constantly, until the meat is browned and cooked through.
- Combine the Filling: Return the cooked onions, mushrooms, and garlic back to the skillet with the steak. Stir everything together to combine, then remove the pan from the heat.
- Stuff the Peppers: Remove the pre-baked peppers from the oven. Place half a slice of provolone cheese into the bottom of each pepper half. Divide the warm steak and vegetable mixture evenly among the peppers, packing it in tightly.
- Top with Cheese: Fold or place the remaining provolone cheese slices over the top of each filled pepper.
- Bake and Melt: Return the stuffed peppers to the oven and bake for 10–12 minutes, or until the peppers are completely tender and the cheese on top is fully melted, bubbly, and golden brown. Serve hot!
Meal Prep Tips
Best Way To Prep Ahead
If you don't like reheated peppers, prep the components ahead of time and assemble them the night you want to eat.
Slice ahead: Slice your onions, mushrooms, and raw steak on Sunday. Store the veggies in one container and the raw steak in another.
Pre-cook the filling: You can even cook the steak, onion, mushroom, and garlic mixture ahead of time. Store the filling in a sealed container for up to 4 days.
Night-of assembly: When ready to eat, just cut fresh peppers, stuff them with the cold filling, top with cheese, and bake. (You'll just need to add 5 extra minutes to the baking time since the filling starts cold).