If you can't get enough of the classic Philly cheesesteak, but are craving a low-carb version for weeknight dinner, let us introduce our cheesesteak-stuffed peppers. There's no limit to filling options for the versatile stuffed peppers, but when we're craving classic cheesy, rich flavors, this is the recipe we turn to. Filled with tender sirloin steak, mushrooms, onions and two slices of cheese, these tender, soft peppers give a welcome veggie boost to the beloved sandwich's iconic flavors.
Pair with a hearty dinner salad, simple arugula salad or side of roasted potatoes to complete this filling weeknight dish.
Made these cheesy peppers? Let us know how it went in the comments below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 872
Ingredients
- 4
bell peppers, halved
- 1 tbsp.
vegetable oil
- 1
large onion, sliced
- 16 oz.
cremini mushrooms, sliced
Kosher salt
Freshly ground black pepper
- 1 1/2 lb.
sirloin steak, thinly sliced
- 2 tsp.
Italian seasoning
- 16
slices provolone
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
- Step 2Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Step 3Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
- Step 4Garnish with parsley before serving.
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