Philly Cheesesteak Stuffed Bell Peppers

Name: Philly Cheesesteak Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large Bell peppers (any color), halved lengthwise and seeded; 1 tablespoon Olive oil; 1 pound Sirloin steak, thinly sliced against the grain (or pre-sliced steak for cheesesteaks); 1 medium Yellow onion, thinly sliced; 8 ounces Cremini mushrooms, sliced (optional); 2 cloves Garlic, minced; 1/2 cup Beef broth; 1/2 teaspoon Salt, or to taste; 1/4 teaspoon Black pepper, or to taste; 8 slices Provolone cheese; 1 tablespoon Fresh parsley, chopped, for garnish (optional)

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Experience the beloved flavors of a Philly Cheesesteak in a wholesome, low-carb format. Tender strips of thinly sliced beef are sautéed with onions and bell peppers, then seasoned to perfection. This savory mixture is then generously stuffed into vibrant bell pepper halves, topped with provolone cheese, and baked until the peppers are tender and the cheese is bubbly and golden. It's a satisfying meal that's full of flavor and easy to prepare, perfect for a hearty March dinner.

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Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Baking dishLarge skillet

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves. Prepare the bell peppers by halving them lengthwise and removing seeds and membranes. Place them cut-side up in the prepared baking dish.
2
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced beef and cook quickly until browned, about 2-3 minutes. Remove beef from the skillet and set aside, leaving any drippings in the pan.
3
Add the sliced onion and mushrooms (if using) to the skillet. Sauté for 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.
4
Return the cooked beef to the skillet with the vegetables. Pour in the beef broth and stir to combine, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. Cook for 1-2 minutes until the liquid has slightly reduced.
5
Spoon the beef and vegetable mixture evenly into each bell pepper half in the baking dish. Top each stuffed pepper with two slices of provolone cheese.
6
Bake for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly. Garnish with fresh parsley before serving, if desired.

Nutrition

Calories410 kcal

Protein35g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I use ground beef instead of sliced steak?

Yes, you can substitute 1 pound of lean ground beef. Brown it in the skillet, drain any excess fat, then proceed with adding onions and other ingredients as directed.

What other cheeses can I use?

While provolone is traditional, you can also use mozzarella, Monterey Jack, or even a cheese sauce like Cheez Whiz for a more authentic 'Philly' experience, though the provolone melts beautifully.

Can I prepare these ahead of time?

You can assemble the stuffed peppers (without baking) up to a day in advance. Cover and refrigerate. When ready to bake, add about 10-15 minutes to the baking time, or until heated through and peppers are tender.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.