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Ultimate Low-Carb Philly Cheesesteak Stuffed Peppers with Provolone

Close-up of a green bell pepper stuffed with steak, onions, mushrooms, and melted provolone cheese, a perfect philly cheesesteak stuffed pepper.
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You get all the rich, savory flavor of a classic Philly cheesesteak packed inside tender bell peppers. This recipe is a satisfying, low-carb dinner makeover that skips the bread but keeps the gooey cheese and steak.

Ingredients

Scale
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 pound sirloin steak, thinly sliced or chopped
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 ounces Provolone cheese, sliced or shredded
  • 1/2 cup beef broth (optional, for moisture)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish large enough to hold the pepper halves.
  2. Place the pepper halves cut-side up in the prepared baking dish. If desired, add 1 tablespoon of beef broth to the bottom of the dish to help steam the peppers.
  3. 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.
  4. Add the sliced onion to the same skillet. Cook, stirring occasionally, until the onions soften and caramelize, about 6 to 8 minutes.
  5. Add the mushrooms to the skillet with the onions. Cook until the mushrooms release their liquid and begin to brown, about 5 minutes.
  6. Return the cooked steak to the skillet with the vegetables. Season the mixture with salt, pepper, garlic powder, and oregano. Stir to combine and cook for 1 minute more.
  7. Spoon the steak and onion mixture evenly into the bell pepper halves.
  8. Top each stuffed pepper generously with Provolone cheese slices or shredded cheese.
  9. Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Serve immediately for a high protein low carb meal.

Notes

  • For a quicker cook time, you can microwave the pepper halves for 3 minutes before stuffing them.
  • If you prefer a different cheese, Swiss or Monterey Jack work well in place of Provolone.
  • You can substitute ground beef for the sirloin steak if you prefer a ground beef stuffed peppers version.

Nutrition

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