Philly Cheesesteak Stuffed Peppers are a flavorful low carb meal that will leave you so satisfied!
Now that we’ve tackled Philly Cheesesteaks, I think it’s worth diving into some fun variations. A classic cheesesteak is a sliced steak and onion sandwich, served on a soft bun with provolone or cheez whiz, a processed cheese sauce.
Peppers stuffed with cheesesteak are an excellent tangent to the original. They have similar flavors and ingredients but are served low carb: stuffed in a bell pepper instead of on a crusty bun! Cheesesteaks are so filling that I honestly don’t eat them very often. Stuffing the cheesesteak filling in peppers is a great way to liven up the meal, control portions, and perfect when you’re looking for a breadless option.
Stuffed pepper and cheesesteak filling
A cheesesteak filling is usually made with thinly shaved ribeye or top round and thinly sliced onions. I use beef fillet for these stuffed peppers. It cooks quickly and has some fat that adds moisture and flavor. To spice up the filling a bit (pun intended), I add sliced mushrooms. The filling is delicious on its own. You can eat it straight from the pan and it’s wonderful and packed with flavor.
2 important tips to follow
There are two steps that must be followed to make this recipe work. Simply stuffing sliced steak and veggies into a pepper and roasting will NOT work. Please, do not do that.
- The peppers need to roast for 40 to 45 minutes to become tender and tasty. But the steak filling cooks in just a few minutes. Cooking them together would result in an overcooked steak. To solve this problem, First roast the peppers for about 30 minutes without filling them. During this time you can prepare the filling. Then fill the pre-roasted peppers with the filling and finish cooking together in the oven.
- If the beef and vegetables are cut too large, the filling will become lumpy and the peppers will be difficult to fill. This is easy to solve. After you have cooked the steak and vegetables, roughly chop them into smaller pieces.
Loaded with swaps
Stuffed peppers are one of the most flexible dishes out there. Here are a few ideas for changing them up!
- Use thinly sliced chicken or chopped shrimp in place of steak, or use ribeye or New York strip in place of sirloin.
- Stuff the filling into roasted poblanos for a flavorful version.
- Use a variety of mushrooms like white button or shiitake.
- Use American or Monterey Jack cheese. Whatever you choose, it should be a cheese that melts well.
What to serve with peppers stuffed with cheesesteak
These make a standalone main meal, but if you want to serve them with a side dish, a carb (ha!) is a good choice, like a rice pilaf or brown rice. A simple side salad would also be a nice option.
Fan of stuffed peppers? We also!
- Chicken Fajita Stuffed Poblano Peppers
- Kofta-style stuffed peppers with yogurt mint sauce
- Papa’s Stuffed Peppers
- Stuffed Peppers with Cajun Seasoning in the Slow Cooker
- Cheesy Quinoa Black Been Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
ingredients
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6 pepper paprikadifferent colors
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3 tablespoon olive oildivided
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1 big White Onionthinly sliced
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8th ounces Cremini mushroomsStems trimmed and thinly sliced
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1 teaspoon Saltdivided
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3/4 teaspoon fresh ground black pepperdivided
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2 lb sirloin steakthinly sliced
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9 slices Provolone cheese
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1 tablespoon fresh thyme leaves, for garnish
method
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Preheat oven to 400°F.
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Prepare peppers:
Place a pepper on a cutting board so that it is on its side. Using a knife, cut off about a third from the stem to the end. Repeat with all other peppers. Use your hands to remove the ribs and seeds from the peppers and discard them. Leave the stems on. It helps the peppers hold their shape while cooking.
Cut the pepper caps into thin strips. You will cook these with the onions and mushrooms.
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Bake peppers:
Place the peppers cut-side up on a baking dish and bake for 30 minutes. No oil is needed here!
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Meanwhile, cook the onions and peppers:
In a large skillet or griddle, heat 2 tablespoons olive oil over medium-high heat. Add the reserved sliced peppers, onions, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Cook, stirring occasionally, until tender and beginning to caramelize around the edges, 12 to 15 minutes. Don’t rush them! Place the vegetables on a clean cutting board. You will later chop them with the cooked steak.
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Prepare steak:
In the same skillet or griddle over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the sliced steak and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Spread the steak out so that it covers as much of the area as possible in a thin layer. If you’re using a skillet, you may need to cook them in batches so they cook without steaming. Cook without stirring for 1 to 2 minutes. It will cook very quickly. Then stir briefly to finish cooking.
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Chop the filling:
Place the cooked steak on the cutting board. Using a chef’s knife, roughly chop the steak and vegetables into small pieces. Throw them together with your hands right on the cutting board to combine them.
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Fill peppers:
Take the peppers out of the oven. Leave the oven on. When cool enough to touch, carefully fill each pepper halfway with the filling. Place a slice of provolone on top of the filling. Top up with more stuffing, use it all! – until the peppers are full.
Halve the remaining 3 cheese slices and place them on each pepper. Sprinkle the tops with thyme.
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Bake stuffed peppers:
Bake stuffed peppers for 15 minutes, until cheese is melted and peppers are soft. Serve warm.
Leftovers can be stored tightly sealed in the refrigerator for 3 to 4 days. Heat them in a 350°F oven until warmed through, 15 to 20 minutes.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 512 | calories |
| 34g | Fat |
| 8g | carbohydrates |
| 43g | protein |
