Description
Philly Cheesesteak Stuffed Peppers are a delightful twist on the classic sandwich, offering all the savory flavors without the bread. This recipe features tender bell peppers filled with a hearty mixture of thinly sliced beef, sautéed onions, mushrooms, and melted provolone cheese. It’s a satisfying, low-carb meal that’s easy to prepare and sure to please.
Ingredients
- 3 large bell peppers (any color), halved lengthwise and seeds removed
- 1 tablespoon extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 8 ounces mushrooms, thinly sliced
- 12 ounces top round steak, thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 6 slices provolone cheese
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C).
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Prepare the Peppers: Place the halved bell peppers cut-side up on a rimmed baking sheet. Bake them in the preheated oven for about 30 minutes, until they are tender but still hold their shape.
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Cook the Filling:
- While the peppers are baking, heat the olive oil in a large skillet over medium heat.
- Add the sliced onion and cook, stirring occasionally, until it starts to brown, approximately 4-5 minutes.
- Add the mushrooms and continue to cook until they are softened and release their juices, about 5 more minutes.
- Introduce the thinly sliced steak to the skillet, along with Italian seasoning, black pepper, and salt. Cook, stirring, until the steak is just cooked through, roughly 3-5 minutes.
- Stir in the Worcestershire sauce and remove the skillet from heat.
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Assemble the Peppers:
- Once the peppers are done baking, remove them from the oven.
- Evenly distribute the steak and vegetable mixture among the pepper halves.
- Top each filled pepper with a slice of provolone cheese.
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Melt the Cheese: Preheat the broiler to high. Place the stuffed peppers under the broiler, about 5 inches from the heat source, and broil for 2-3 minutes, until the cheese is melted and lightly browned.
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Serve: Garnish with fresh parsley if desired and serve the stuffed peppers warm
Notes
- Pepper Variety: Feel free to use any color of bell pepper based on your preference. Red, orange, and yellow peppers are sweeter, while green peppers have a slightly bitter taste.
- Cheese Options: While provolone is traditional, you can substitute it with mozzarella or another cheese that melts well.
- Meat Alternatives: For a different take, try using thinly sliced chicken breast or ground beef instead of steak.