Philly Cheesesteak Stuffed Peppers

This recipe for Philly cheesesteak stuffed peppers is like the classic sandwich, but without all the carbs! An easy and filling meal that will please the whole family.

When I’m watching my carbs, I turn to simple yet satisfying dinners like pizza stuffed chicken, stuffed pork chops, and these amazing cheesesteak peppers.

I am a sucker for a good cheesesteak sandwich, but sometimes they can be a little carb heavy with all that bread. These Philly cheesesteak stuffed peppers have the same flavors, but without the carbs! Stuffed peppers always make for a great meal, and this version is loaded with cheese, steak, mushrooms and onions.

How do you make Philly cheesesteak stuffed peppers?

I bake my peppers to soften them up a bit before I stuff them. You can use any color bell pepper you like, I went with a combo of red, orange and yellow, which tend to be sweeter than the standard green bell peppers. While the peppers are baking, I prepare the filling which is simply mushrooms, onions and steak. You can use your favorite cut of steak here. I used flank steak, but rib eye or sirloin would also be good bets. The steak needs to be sliced very thin before it goes in the pan. I partially freeze my whole steaks before slicing them, it makes it SO much easier to get ultra thin pieces.

A cheesesteak isn’t complete without plenty of cheese! Each pepper gets a double dose of provolone cheese for maximum flavor. The peppers take a quick trip under the broiler to get all that cheese melted and browned. A little sprinkling of parsley and you’ve got meaty, cheesy perfection.

Whether you’re watching your carbs or simply want a hearty meal, these Philly cheesesteak stuffed peppers fit the bill! They’re so popular in my house that they’ve become part of our regular dinner rotation. I like to serve these stuffed peppers with a green salad for a complete meal.

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• Salmon Foil Packets

Philly Cheesesteak Stuffed Peppers Video

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Philly Cheesesteak Stuffed Peppers

This recipe for Philly cheesesteak stuffed peppers is like the classic sandwich, but without all the carbs! An easy and filling meal that will please the whole family.

Course Main Course

Cuisine American

Keyword Philly cheesesteak stuffed peppers, stuffed peppers

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 354

Author Sara Welch

Ingredients

• 3 bell peppers, halved, seeded and ribs removed any color
• 1 tablespoon olive oil
• 1 yellow onion thinly sliced
• 8 ounces mushrooms sliced
• 1 pound steak such as flank, rib eye or sirloin very thinly sliced
• salt and pepper to taste
• 12 slices provolone cheese
• 1 tablespoon chopped parsley

Instructions

• Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
• Bake for 20 minutes.
• While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat. 
• Add the onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes until vegetables are browned and tender. Season with salt and pepper to taste.
• Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done. 
• Place one slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
• Add another slice of cheese on top of each pepper.
• Broil the peppers for 3 minutes or until cheese is golden brown and melted.
• Sprinkle with parsley and serve.

Nutrition

Calories: 354kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 535mg | Potassium: 607mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2355IU | Vitamin C: 78.1mg | Calcium: 448mg | Iron: 1.9mg