Description
A skillet-sautéed Philly cheesesteak filling of thinly sliced steak, onions, mushrooms, and melted provolone, tucked into roasted bell pepper halves for a colorful, low-carb comfort meal that reheats beautifully.
Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 pound beef ribeye or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 8 slices provolone cheese
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and lightly oil a baking dish to hold the pepper halves upright.
- Sauté vegetables: In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the thinly sliced onion, 1 cup sliced mushrooms, and 2 cloves minced garlic. Sauté until the onions and mushrooms are soft and fragrant, about 5–7 minutes.
- Cook the steak: Increase heat to medium-high, add 1 pound thinly sliced ribeye or sirloin to the skillet, and cook until browned but still tender, about 3–5 minutes. Season with 1 tablespoon Worcestershire sauce, salt, and black pepper to taste.
- Prepare peppers: While the filling cooks, slice 4 large bell peppers in half lengthwise and remove seeds and membranes. Arrange the pepper halves in the prepared baking dish.
- Assemble: Spoon the cheesesteak mixture evenly into each pepper half, packing the filling lightly. Top each stuffed pepper with 1–2 slices of provolone cheese, covering the filling.
- Bake: Bake in the preheated oven for 25–30 minutes, until the peppers are tender and the cheese is melted.
- Broil (optional): For a golden bubbly finish, broil for 2–3 minutes, watching closely to avoid burning.
- Garnish and serve: Remove from oven, let rest for 2–3 minutes, garnish with 1 tablespoon chopped fresh parsley, and serve hot.
Notes
- Slice steak thinly against the grain for maximum tenderness.
- For softer peppers, pre-bake halves for 8–10 minutes before stuffing.
- Let the filling cool slightly before stuffing to avoid soggy peppers.
- To make ahead, prepare the filling and refrigerate for up to 24 hours before stuffing and baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sauté and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Philly Cheesesteak, stuffed peppers, low-carb comfort food, weeknight dinner, provolone, steak