Description

These Philly Cheesesteak Loaded Stuffed Peppers combine tender, seasoned ribeye steak with sautéed mushrooms, caramelized onions, and creamy provolone cheese—all packed into a bell pepper and baked to perfection. A comforting, low-carb twist on a classic Philly cheesesteak!

Ingredients

Scale

1. 4 large bell peppers, halved and deseeded
2. 1 lb shaved ribeye steak (or thinly sliced sirloin)
3. ½ cup sautéed mushrooms (cremini or baby bella)
4. ½ cup caramelized onions
5. ½ cup provolone cheese, shredded
6. ¼ cup cream cheese, softened
7. 1 tbsp Worcestershire sauce
8. 1 tbsp olive oil
9. Salt & pepper to taste

Optional Ingredients & Substitutions:

1. Swap ribeye for sirloin, ground beef, or chicken.
2. Use mozzarella, cheddar, or pepper jack cheese instead of provolone.
3. For a spicier version, add jalapeños or red pepper flakes.
4. For a dairy-free version, use plant-based cheese and coconut cream.

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prep the Peppers:
Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise and remove seeds. Lightly brush with olive oil and place in a baking dish, cut side up. Bake for 10 minutes while preparing the filling (optional but recommended for softer peppers).
Cook the Steak & Vegetables:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shaved ribeye steak, season with salt & pepper, and cook for 2-3 minutes. Stir in Worcestershire sauce, then remove steak from the skillet.
In the same pan, add sautéed mushrooms and caramelized onions. Cook for 3-4 minutes until tender.
Make the Filling:
Lower the heat to medium-low, return the steak to the skillet, and stir in cream cheese. Mix until fully melted and creamy. Remove from heat.
Stuff & Bake:
Remove the pre-baked bell peppers from the oven. Fill each pepper with the steak mixture, packing it in tightly. Top each stuffed pepper with shredded provolone cheese.
Bake for 25-30 minutes, or until the cheese is melted and golden brown.
Serve & Enjoy:
Let the stuffed peppers cool for a few minutes before serving. Enjoy with a side salad, roasted veggies, or a creamy dipping sauce.

Notes

For extra flavor, you can add garlic powder or a bit of hot sauce to the filling. These stuffed peppers are also perfect for meal prep, as they can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 4g
Sodium: 900mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg