If you’re a fan of the timeless Philly cheesesteak but want a low-carb twist for a weeknight meal, try our cheesesteak-stuffed peppers. These versatile peppers can be filled with endless options, but when you’re craving the classic cheesy, indulgent taste, this recipe hits the spot. Packed with tender sirloin steak, mushrooms, onions, and melted cheese, these peppers offer a flavorful twist on the beloved sandwich.
Serve alongside a hearty dinner salad, a simple arugula salad, or some roasted potatoes for a satisfying weeknight dinner.
Ingredients:-
4 bell peppers, halved
1 tablespoon vegetable oil
1 large onion, thinly sliced
16 ounces cremini mushrooms, sliced
Kosher salt
Freshly ground black pepper
1 1/2 pounds sirloin steak, thinly sliced
2 teaspoons Italian seasoning
16 slices provolone cheese
Freshly chopped parsley, for garnish
Directions;-
Step 1:
Preheat the oven to 325°F. Arrange the halved peppers in a large baking dish and bake them until tender, approximately 30 minutes.
Step 2:
In a large skillet over medium-high heat, warm the oil. Add the sliced onions and mushrooms, then season with salt and pepper. Cook until softened, about 6 minutes. Next, add the thinly sliced steak to the skillet, and season with additional salt and pepper as needed. Cook, stirring occasionally, for about 3 minutes. Stir in the Italian seasoning.
Step 3:
Once the peppers are tender, remove them from the oven. Place a slice of provolone cheese at the bottom of each baked pepper half, then spoon the steak mixture on top. Add another slice of provolone on top of the steak mixture in each pepper half. Broil the stuffed peppers until the cheese is golden and bubbly, about 3 minutes.
Step 4:
Before serving, garnish the stuffed peppers with freshly chopped parsley. Enjoy!
