Ultimate Cheesy Philly Cheesesteak Stuffed Peppers (Easy Weeknight & Low-Carb Friendly)
Make this satisfying comfort food makeover by stuffing bell peppers with thinly sliced steak, caramelized onions, and melted provolone cheese. This recipe delivers the classic Philly Cheesesteak flavor in a simple, low-carb, gluten-free format perfect for busy weeknights.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 pound thinly sliced steak (such as ribeye or sirloin)
- 1 large yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 slices provolone cheese, cut into pieces
- 4 ounces cream cheese, softened
- 1/4 cup beef broth
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the pepper halves.
- Place the pepper halves cut-side up in the prepared baking dish. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3 to 4 minutes. Remove the steak from the skillet and set it aside.
- Add the sliced onion and mushrooms to the same skillet. Cook, stirring occasionally, until the vegetables are soft and caramelized, about 8 to 10 minutes.
- Return the cooked steak to the skillet with the vegetables. Stir in the salt, black pepper, and garlic powder. Cook for 1 minute to combine the flavors.
- In a small bowl, mix the softened cream cheese and beef broth until smooth. Pour this mixture over the steak and vegetables in the skillet. Stir until the cream cheese melts and coats the filling evenly.
- Spoon the cheesesteak filling evenly into the prepared bell pepper halves.
- Top each stuffed pepper with pieces of provolone cheese.
- Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve immediately.
Notes
- For extra flavor, add 1/4 cup of finely chopped green bell pepper to the onion and mushroom mixture while sautéing.
- If you prefer a different cheese, Swiss or mozzarella work well in place of provolone.
- This recipe is excellent for meal prep dinners; store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pepper half
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
- Cholesterol: 85