Philly cheesesteak stuffed peppers combine two classic dishes in a lower carb, lighter version of the sandwich. Green bell peppers get stuffed to the brim with a blend of thinly sliced steak, veggies, and cheese.
Philly cheesesteaks are such a delicious treat.
Of course when you think of them, you probably think of a sandwich so greasy that you can see through the paper bag you bring it home in.
Anyone else remember that episode of Fresh Prince?
While that’s how a cheesesteak might be served up in Philly, I’m here to say you can enjoy one healthfully!
That’s right folks.
These Philly cheesesteak stuffed peppers lighten up the classic with lean thinly sliced sirloin steak and replace hoagie rolls with peppers.
It’s a beautiful thing that you’ll love if you are trying to watch what you eat.
And best of all?
It’s a totally family friendly meal so you don’t have to make something separate just because you want to lighten things up.
Even kids love the classic cheesesteak flavors and it sneaks in an extra serving or two of veggies!
Ingredients
To make these you’ll need:
- Bell peppers– Green bell peppers that you cut in half lengthwise. Remove the ribs and seeds.
- Steak– Thinly sliced sirloin.
- Onion– White onion thinly sliced
- Mushrooms– Sliced baby bellas
- Extra virgin olive oil– To saute the veggies in
- Garlic– Minced
- Montreal steak seasoning– McCormick makes this and you can find it in the spice aisle.
- Cheese– Sliced provolone.
How to Make
To make Philly cheesesteak stuffed peppers, start by cooking the steak strips in a hot, large skillet over medium heat.
Stir the steak often and cook it just until the strips brown.
Then, transfer the steak to a waiting plate, and set aside.
After you cook the steak, add the onion, mushrooms, and garlic to the same skillet you cooked the steak in.
Drizzle the olive oil overtop and season the veggies with steak seasoning.
Saute the veggies, stirring often, until they are tender.
Remove the skillet from heat, and stir the steak back into it.
Add the bell pepper halves to a 9×13″ baking dish, cut side up.
Divide the steak and vegetable mixture evenly, stuffing it into the peppers until they’re all nice and full.
Top each pepper with a slice of provolone cheese.
Bake at 400° for 15 – 20 minutes, or until the peppers have softened and the cheese is melted and golden brown on top.
Carefully remove the hot dish from the oven, and let it rest for 5 minutes.
Serve warm and enjoy!
What kind of meat is best for Philly cheesesteaks?
Most of the time, Philly cheesesteaks have chopped ribeye.
Ribeye is generally a fattier cut of steak, known for its marbling, whereas the sirloin we use in this recipe is leaner.
You can use either cut you prefer.
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days.
Reheat them in a hot oven until the cheese melts again and the filling is warmed through.
Tips and Tricks
- Montreal Steak seasoning comes in two flavors for the steak variety- spicy and regular. The spicy blend packs quite a punch. Pick whatever you like.
- Omit the mushrooms if you aren’t a fan.
- Want to add extra flavor easily? Use smoked provolone cheese or sharp provolone.
Other Stuffed Pepper Recipes
Philly cheesesteak stuffed peppers are one of my favorite variations on both the sandwich and a stuffed pepper.
Make them and enjoy!
Looking for other stuffed pepper recipes?
Try these:
If you’ve tried this PHILLY CHEESESTEAK STUFFED PEPPERS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Philly Cheesesteak Stuffed Peppers
Ingredients
- 4 green bell peppers cut in half lengthwise, insides removed
- 2 lbs thinly sliced sirloin steak
- 1 large white onion peeled & thinly sliced
- 8 oz sliced baby bella mushrooms
- 2 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1 1/2 tsp Montreal steak seasoning
- 8 slices provolone cheese
Instructions
- Heat a large skillet over medium heat, then add the steak strips and cook, stirring often, just until they've browned- about 6-8 minutes. Transfer the steak to a waiting plate, and set aside.2 lbs thinly sliced sirloin steak
- Add the onion, mushrooms, and garlic to the skillet. Drizzle the olive oil overtop, and sprinkle with steak seasoning. Cook, stirring often, until the vegetables are tender- about 5 minutes.1 large white onion, 8 oz sliced baby bella mushrooms, 2 tbsp extra virgin olive oil, 1 tbsp minced garlic, 1 1/2 tsp Montreal steak seasoning
- Remove the skillet from heat, add the steak back to it, and stir until evenly combined.
- Add the bell pepper halves to a 9x13" baking dish, cut side up. Spoon the steak and vegetable mixture into the peppers, dividing it evenly out among them until they're all nice and full.4 green bell peppers
- Top each pepper with a slice of provolone cheese.8 slices provolone cheese
- Bake at 400° for 15 - 20 minutes, or until the peppers have softened and the cheese is melted and golden brown on top.
- Carefully remove the hot dish from the oven, and let rest for 5 minutes.
- Serve warm and enjoy!
Notes
- Montreal Steak seasoning comes in two flavors for the steak variety- spicy and regular. The spicy blend packs quite a punch. Pick whatever you like.
- Omit the mushrooms if you aren't a fan.
- Want to add extra flavor easily? Use smoked provolone cheese or sharp provolone.
Nutrition
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