Description
These Philly Cheesesteak Stuffed Peppers combine the classic flavors of a Philly cheesesteak sandwich with the freshness and nutrition of bell peppers. Tender ribeye steak, sautéed vegetables, and melted provolone cheese come together in a low-carb, gluten-free dish perfect for a satisfying and flavorful main course.
Ingredients
Scale
Vegetables
- 4 large green bell peppers, halved and seeds removed
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
Meat & Dairy
- 1 lb thinly sliced ribeye steak or deli roast beef
- 8 slices provolone cheese
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat and prepare peppers: Preheat your oven to 375°F. Arrange the halved and seeded bell peppers in a baking dish with the cut side facing up. Lightly drizzle them with olive oil and bake for 10 minutes to soften.
- Sauté vegetables: While the peppers bake, heat olive oil in a large skillet over medium heat. Add the sliced onions, mushrooms, and chopped green pepper. Sauté for 5 to 7 minutes until the vegetables are softened.
- Add garlic and meat: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the thinly sliced ribeye steak or deli roast beef along with Worcestershire sauce, Italian seasoning, salt, and pepper. Cook until the meat is heated through and fully combined with the vegetables.
- Assemble stuffed peppers: Remove the baking dish with the softened peppers from the oven. Place half a slice of provolone cheese into the bottom of each pepper half. Spoon the steak and vegetable mixture evenly into each pepper, then top with another slice of provolone cheese.
- Bake to finish: Return the stuffed peppers to the oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly. Serve the cheesy, flavorful stuffed peppers hot.
Notes
- The filling can be prepared ahead and stored in the refrigerator for up to 2 days.
- Provolone cheese can be substituted with mozzarella or Swiss cheese if you prefer.
- Use red or yellow bell peppers instead of green for a sweeter flavor profile.
