Sautéed onions and mushrooms with thin slices of steak baked in bell pepper halves and covered in layers of provolone cheese. It’s like the famous American Mushroom Philly Cheesesteak sandwich but without all the carbs.
I love these Philly Cheesesteak Stuffed Peppers anytime I’m looking for an easy low carb complete meal. They’re great for a healthy lunch or dinner and delicious served with a salad or a side dish. Sometimes I prepare the filling and peppers ahead of time, then I bake the peppers, assemble, and broil before serving time.
The Classic Philly Cheesesteak Sandwiches are made with thinly sliced ribeye, top sirloin, or flank steak and American cheese, Cheese Whiz, or Provolone. Sometimes sautéed onions, bell peppers, and/or mushrooms are added. If you don’t like mushrooms you can omit them. Try this recipe with the different cuts of steak, cheese, and vegetable combinations for the stuffing.
WHAT ARE BABY BELLA MUSHROOMS?
- Baby bella mushrooms are also called cremini mushrooms. They are the same mushrooms as the white button and the portabella mushrooms.
- The white button mushroom and baby bellas are actually the youngest variety. They have two colors, white and brown, in their immature state. When the button mushroom or baby bella mature, they become the large cap variety known as portabella mushroom.
WHAT IS IN ITALIAN SEASONING BLEND?
- Italian Seasoning Blend is usually a combination of any of these dried herbs: marjoram, rosemary, basil, thyme, savory, oregano, and sage.
- If you don’t have Italian Seasoning Blend, you can substitute with any of the dried or fresh herbs listed above.
INGREDIENTS TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS
- Bell peppers, (any color)
- Olive oil
- Onion, (red, yellow, or white)
- Baby bella mushrooms
- Top sirloin, flank steak, or ribeye
- Italian Seasoning Blend
- Provolone
- Salt and freshly ground black pepper
- Fresh parsley
HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS
- Preheat the oven to 325°F. In a 13 x 9-inch baking dish, layout bell peppers and bake for 30 minutes, until tender.
- Meanwhile in a large skillet over medium-high heat, add oil, onions, and mushrooms; season with salt and pepper.
- Cook until soft about 6 minutes.
- Add steak and cook 3 minutes more, flipping the steak pieces over.
- Turn oven to BROIL.
- Drain any liquid that is in the baked peppers.
- Lay a piece of provolone in each of the peppers.
- Divide the steak mixture between each of the peppers and top with another slice of provolone.
- Broil for 3-4 minutes until golden on top.
- Garnish with chopped parsley before serving.
SERVING SUGGESTIONS
- A healthy low-carb option could be to serve it with a salad.
- Delicious with quinoa, a grain, or rice side dish.
- My kids like mashed potatoes, steak fries, or roasted cubed potatoes.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 large bell peppers, halved (any color), seeded and ribs removed
- 1 Tbsp olive oil
- 1 large onion, sliced lengthwise (red, yellow, or white)
- 16 oz. baby bella mushrooms
- 1 ½ lb. top sirloin, flank steak, or ribeye thin sliced against the grain; season with salt and pepper
- 2 tsp Italian Seasoning Blend
- 16 slices provolone
- Salt and freshly ground black pepper
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 325°F. In a 13 x 9-inch baking dish, layout bell peppers and bake for 30 minutes, until tender. Meanwhile in a large skillet over medium-high heat, add oil, onions, and mushrooms; season with salt and pepper. Cook until soft about 6 minutes. Add steak and cook 3 minutes more, flipping the steak pieces over.
- Turn oven to BROIL. Drain any liquid that is in the baked peppers. Lay a piece of provolone in each of the peppers. Divide the steak mixture between each of the peppers and top with another slice of provolone. Broil for 3-4 minutes until golden on top. Garnish with chopped parsley before serving.
