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Philly Cheesesteak Stuffed Peppers Recipe

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★★★★★

4.7 from 148 reviews

This Philly Cheesesteak Stuffed Peppers recipe combines the classic flavors of thinly sliced steak, sautéed onions, and melted provolone cheese inside tender bell peppers. It offers a delicious, low-carb twist on the traditional cheesesteak, baked to perfection until the peppers are soft and the cheese is bubbly and golden.

Ingredients

Scale

Vegetables

  • 4 large bell peppers (any color)
  • 1 medium onion, thinly sliced

Meat

  • 1 pound steak (such as ribeye or sirloin), thinly sliced

Dairy

  • 8 slices provolone cheese

Others

  • 2 tablespoons olive oil or butter (for cooking)
  • Salt and pepper to taste

Instructions

  1. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes carefully to create hollow pepper ‘cups’. Set aside.
  2. Cook Steak and Onions: Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced onions and cook until translucent and slightly caramelized, about 5-7 minutes. Add the thinly sliced steak, season with salt and pepper, and cook until just browned, around 3-5 minutes, stirring occasionally.
  3. Stuff the Peppers: Spoon the cooked steak and onion mixture evenly into each hollowed bell pepper. Layer two slices of provolone cheese on top of the filling in each pepper.
  4. Bake Until Tender: Place the stuffed peppers upright in a baking dish and cover loosely with foil. Bake in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese has melted and started to bubble. Remove the foil during the last 5 minutes to allow the cheese to brown slightly.
  5. Serve: Carefully remove the stuffed peppers from the oven and let them cool slightly before serving. Enjoy this flavorful twist on Philly cheesesteak as a hearty main dish.

Notes

  • For extra flavor, you can add sliced mushrooms or bell pepper rings to the steak and onion mixture while cooking.
  • Use ribeye steak for a more tender and juicy texture, or sirloin for a leaner option.
  • Provolone cheese can be substituted with mozzarella or Swiss cheese according to preference.
  • To save time, the steak and onions can be cooked ahead and refrigerated before stuffing the peppers.
  • Ensure peppers are well cleaned and seeds removed to avoid bitterness.

Keywords: Philly cheesesteak, stuffed peppers, baked stuffed peppers, steak and cheese, easy dinner, low-carb recipe

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