Cheesesteak-Stuffed Peppers
If you can't resist the timeless appeal of the Philly cheesesteak but desire a low-carb variation for a weekday dinner, allow us to introduce our cheesesteak-stuffed peppers. When it comes to stuffed peppers, the possibilities for fillings are endless. However, when we yearn for the classic combination of gooey cheese and indulgent flavors, this recipe never disappoints. Packed with succulent sirloin steak, mushrooms, onions, and two slices of cheese, these tender peppers add a delightful veggie twist to the beloved sandwich's iconic taste.To round out this satisfying weekday meal, consider serving it with a hearty dinner salad, a simple arugula salad, or a side of roasted potatoes.
Ingredients
- 4 bell peppers, halved
- 1 tbsp. vegetable oil
- 1 large onion, sliced
- 16 oz. cremini mushrooms, sliced
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb. sirloin steak, thinly sliced
- 2 tsp. Italian seasoning
- 16 slices provolone
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
- Garnish with parsley before serving.
Nutrition
Calories: 872kcalCarbohydrates: 15gProtein: 67gFat: 58gSaturated Fat: 29gCholesterol: 210mgSodium: 1310mgPotassium: 1551mgFiber: 5gSugar: 9gCalcium: 951mgIron: 5mg
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