Description
Hearty Philly cheesesteak loaded stuffed peppers bring classic sandwich flavors into a low-carb, protein-packed meal. Savory beef, melted cheese, and bell pepper vessels create a delicious twist on the iconic Philadelphia favorite you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound shaved ribeye steak (or thinly sliced sirloin)
Vegetables:
- 4 large bell peppers, halved and deseeded
- 1/2 cup sauteed mushrooms (cremini or baby bella)
- 1/2 cup caramelized onions
Cheese and Seasonings:
- 1/2 cup provolone cheese, shredded
- 1/4 cup cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare the peppers by halving them lengthwise, removing seeds, and lightly coating with olive oil. Position cut-side up in a baking dish.
- Roast peppers at 375°F for 10 minutes to soften their texture and enhance flavor profile.
- Heat skillet over medium-high temperature, sear ribeye steak with salt and pepper until browned, approximately 2-3 minutes. Splash Worcestershire sauce for depth.
- Remove steak from pan, then sauté mushrooms and onions until caramelized and tender, roughly 3-4 minutes.
- Reintroduce steak to skillet, fold in cream cheese until mixture becomes uniformly creamy and smooth.
- Transfer steak mixture into pre-roasted pepper halves, compressing filling to ensure even distribution.
- Generously sprinkle provolone cheese across stuffed peppers, creating a rich melting layer.
- Return stuffed peppers to oven, bake at 375°F for 25-30 minutes until cheese transforms into golden, bubbling crust.
- Allow peppers to rest briefly after removing from oven to stabilize filling and prevent burning.
- Serve immediately alongside fresh salad or roasted vegetables for complementary side dish.
Notes
- Prepping peppers in advance softens them and reduces overall cooking time, making the dish more tender and easier to eat.
- Slice ribeye against the grain for maximum tenderness and easier chewing, ensuring a melt-in-your-mouth texture.
- Consider using low-fat cream cheese or Greek yogurt for a lighter version that maintains creamy richness while reducing calories.
- Swap ribeye with plant-based alternative like jackfruit or seitan for a vegetarian option that mimics the meaty texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg