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Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Satisfying low carb Philly cheesesteak stuffed peppers bursting with flavor.
Ingredients:
  • 6 large bell peppers, assorted colors
  • 3 tablespoons olive oil, divided
  • 1 large white onion, thinly sliced
  • 8 ounces cremini mushrooms, stems trimmed and thinly sliced
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 pounds sirloin steak, thinly sliced
  • 9 slices provolone cheese
  • 1 tablespoon fresh thyme leaves, for garnish
Instructions:
  • Heat your oven to a toasty 400°F.
  • To prepare the peppers, lay each pepper on a cutting board. Slice off the top third lengthwise from stem to end. Remove the ribs and seeds with your hands and discard them while leaving the stems intact - this will help the peppers keep their shape during cooking. Thinly slice the pepper "lids" to cook with the onions and mushrooms.
  • To bake the peppers, arrange them cut side-up on a baking dish and bake for 30 minutes. No oil necessary.
  • Heat 2 tablespoons of olive oil in a large skillet or on a griddle over medium heat. Add the sliced peppers, onions, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until softened and slightly caramelized, about 12 to 15 minutes. Transfer the cooked vegetables to a cutting board for later chopping with the steak.
  • In the same skillet or griddle over medium-high heat, heat up 1 tablespoon of olive oil. Add the sliced steak along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spread the steak out in a thin layer to maximize surface contact. If using a skillet, cook in batches to avoid steaming. Cook undisturbed for 1 to 2 minutes until quickly seared, then stir to finish cooking.
  • Chop the filling: Place the cooked steak on a cutting board and use a chef’s knife to roughly chop the steak and vegetables into small pieces. Mix them together on the cutting board.
  • Stuff the peppers: Take the peppers out of the oven, ensuring the oven remains on. Once the peppers have cooled slightly, fill each half with the stuffing, only halfway at first. Add a slice of provolone on top, then continue to fill until the pepper is full. Cut the remaining 3 slices of cheese in half and place them on top of each pepper. Finish by sprinkling thyme over the tops.
  • Place the stuffed peppers in the oven and bake for 15 minutes until the cheese is gooey and the peppers are soft. Serve while warm. Store any leftovers in the refrigerator for 3 to 4 days in an airtight container. To enjoy again, reheat at 350°F until heated through, about 15 to 20 minutes. If you enjoyed this dish, please consider rating it below!

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