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Ultimate Philly Cheesesteak Stuffed Peppers (Low-Carb Friendly)

Close-up of a baked yellow bell pepper half stuffed with savory meat and topped with melted cheese, part of the philly cheesesteak stuffed peppers recipe.
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You get all the savory, cheesy flavor of a classic Philly Cheesesteak tucked inside tender bell peppers instead of bread. This recipe is simple to make for a satisfying, low-carb weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound thinly sliced ribeye steak or sirloin
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup beef broth
  • 4 slices provolone cheese, cut into pieces
  • 4 ounces cream cheese, softened (optional, for extra creaminess)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
  3. Cook the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook quickly until browned, about 2-3 minutes. Remove the steak and set it aside.
  4. In the same skillet, add the sliced onion and mushrooms. Cook until the onions are soft and translucent, about 5-7 minutes.
  5. Return the steak to the skillet. Season with salt, pepper, and garlic powder. Stir to combine. Pour in the beef broth and cook until the liquid reduces slightly, about 1 minute.
  6. If using cream cheese, stir it in now until melted and creamy, coating the steak mixture.
  7. Spoon the cheesesteak filling evenly into the hollowed-out bell peppers.
  8. Top each stuffed pepper with pieces of provolone cheese.
  9. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

  • For a true Philly flavor, you can substitute provolone with Cheez Whiz during the last 5 minutes of baking.
  • If you prefer softer peppers, you can microwave the hollowed peppers for 3 minutes before stuffing them.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://hearthbite.com/philly-cheesesteak-stuffed-peppers/