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Philly Cheesesteak Stuffed Peppers

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Philly Cheesesteak Stuffed Peppers are a low-carb, veggie-forward twist on the classic sandwich. With tender beef, sautéed onions, melty cheese, and roasted bell peppers, it’s a hearty, comforting dish without the bread.

Ingredients

  • 2 large bell peppers (any color), halved and seeds removed
  • 1/2 pound thinly sliced ribeye or sirloin steak
  • 1 medium onion, thinly sliced
  • 1 cup mushrooms, sliced (optional)
  • 2 cloves garlic, minced
  • 4 slices provolone cheese or mozzarella
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tbsp Worcestershire sauce (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise and remove seeds.
  2. Place pepper halves in a baking dish and roast for 10 minutes to soften slightly.
  3. While peppers roast, heat olive oil in a skillet over medium heat. Sauté onions (and mushrooms if using) until caramelized, about 10 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Add thinly sliced steak and cook until just browned, about 3–4 minutes. Season with salt, pepper, and Worcestershire sauce if using.
  6. Remove peppers from the oven. Fill each half with the steak mixture and top with a slice of cheese.
  7. Return to oven and bake for 10–15 minutes, until cheese is melted and bubbly.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

  • Use ground beef or leftover roast beef as a substitute for steak.
  • Swap in Swiss, cheddar, or American cheese as desired.
  • Add cooked rice or quinoa for a heartier version.
  • Pre-roasting peppers helps achieve a tender texture.
  • Reheat leftovers in oven or air fryer for best results.

Nutrition

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