Philly Cheesesteak Stuffed Peppers
Get ready for the most delicious twist on a classic favorite! These amazing Philly Cheesesteak Stuffed Peppers are perfect for anyone who loves comfort food but wants to keep things healthy and low-carb.
Recipe Details
Timing & Servings: Prep Time: 40 minutes, Total Time: 40 minutes, Serves: 4 people.
Nutrition Profile: Low-Carb, Bone Health, Nut-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Soy-Free, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 308 Calories, 17g Fat, 12g Carbs, 29g Protein.
Ingredients You’ll Need
Bell peppers: You’ll need 2 large bell peppers, cut in half lengthwise with seeds removed. Red, yellow, or orange peppers work beautifully and add such pretty color to your plate!
Extra-virgin olive oil: Just 1 tablespoon is all you need for cooking. This gives everything a lovely flavor and helps the veggies cook perfectly.
Onion: One large onion, halved and sliced thin. Yellow onions work great here, and they’ll smell amazing when they start browning!
Mushrooms: An 8-ounce package of mushrooms, sliced nice and thin. Button mushrooms or baby bellas both work wonderfully in this recipe.
Top round steak: You’ll need 12 ounces, sliced really thin. Ask your butcher to slice it for you if you want to save time!
Italian seasoning: 1 tablespoon adds such great flavor. You can use store-bought or make your own blend.
Ground pepper and salt: ½ teaspoon pepper and ¼ teaspoon salt season everything perfectly.
Worcestershire sauce: Just 1 tablespoon gives that classic Philly cheesesteak taste we all love.
Provolone cheese: 4 slices of this creamy, melty cheese make the perfect topping. It gets golden and bubbly under the broiler!
How to Make Philly Cheesesteak Stuffed Peppers
Step 1: Preheat your oven to 375°F. Place the pepper halves on a rimmed baking sheet. Bake them for about 30 minutes until they’re tender but still holding their shape nicely.
Step 2: While the peppers bake, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced onion and cook, stirring often, until it starts to brown beautifully. This takes about 4 to 5 minutes.
Step 3: Add the mushrooms to the skillet and cook, stirring, until they soften and release their juices. This takes about 5 minutes more, and your kitchen will smell incredible!
Step 4: Add the steak, Italian seasoning, pepper, and salt to the skillet. Cook, stirring, until the steak is just cooked through, about 3 to 5 minutes. Remove from heat and stir in the Worcestershire sauce.
Step 5: Preheat your broiler to high. Divide the filling evenly between the pepper halves and top each one with a slice of provolone cheese.
Step 6: Broil about 5 inches from the heat until the cheese melts and gets lightly browned. This takes just 2 to 3 minutes, so watch carefully!
Easy and Quick Philly Cheesesteak Stuffed Peppers Version
Want to make this even faster? You can use pre-cooked steak strips from the deli section! Just warm them up with the mushrooms and onions for the last 2 minutes. Also, try using frozen pepper halves that you can find in the freezer section – they cook in about 15 minutes instead of 30!
Serving Ideas
These stuffed peppers make a complete, satisfying meal all on their own! If you want to add a side, try some crispy roasted potatoes or a fresh green salad with a light vinaigrette. Sweet potato fries also pair wonderfully with these peppers.
Storage
Store leftover stuffed peppers in the fridge for up to 3 days in an airtight container. To reheat, microwave for 1-minute intervals until heated through, or warm in a 350°F oven for about 15 minutes.
Substitutions
No provolone? No worries! Mozzarella, sharp cheddar, or pepper jack all work great. You can swap the top round steak for ground beef or even ground turkey. If you don’t have Italian seasoning, use a mix of dried oregano, basil, and garlic powder.
Pro Tips
Perfect peppers: Choose peppers that sit flat when cut in half – they’ll hold more filling!
Thin slicing: Put your steak in the freezer for 15 minutes before slicing. It makes cutting thin slices so much easier.
Make ahead magic: You can prep the peppers and filling up to 3 days ahead. Store them separately and assemble when ready to cook.
Extra flavor: Add a pinch of garlic powder to the steak mixture for even more delicious taste.
FAQs
Can I use a different cheese?
You bet! Any melting cheese works wonderfully here. Mozzarella, sharp cheddar, pepper jack, Monterey Jack, and Swiss are all excellent choices. You can even mix different cheeses together for extra flavor!
Can I double this recipe?
Absolutely! This recipe doubles perfectly and is great for potlucks or meal prep. You can freeze the stuffed peppers for up to 3 months in freezer-safe bags. Just keep in mind the peppers might be a bit softer after freezing.
What should I serve with these stuffed peppers?
These peppers are pretty complete on their own! For low-carb sides, try cauliflower rice or a simple green salad. If you want something more filling, roasted potatoes or sweet potatoes are perfect companions.
How should I store and reheat leftovers?
Sure thing! Store cooled peppers in an airtight container in the fridge for up to 3 days. The quickest way to reheat is in the microwave using 1-minute intervals. For oven reheating, use 350°F for about 15 minutes.
I’d love to hear how these turned out for you! Did you try any fun variations or substitutions? Share your cooking adventures – it makes my day to hear from fellow food lovers!
