Classic Philly Cheesesteak flavors without the sight of the bread… This stuffed pepper recipe is a real keeper, not only for all the keto meal seekers, but for the entire masses.
I mean, who can resist the tender, juicy perfectly seared steak along with caramelized onions and mushrooms, all loaded with gooey cheesy deliciousness. All generously stuffed inside colorful, pretty bell peppers !!
If you like stuffing your veggies, try these Philly Cheesesteak Peppers. You are going to come back to this again and again. Not a single thought given to bread here, after taking one bite into these cheesy treats.
How many of you love the famous Philly Cheesesteak? Something so delicious happens when steak is cooked with onions and cheese.
You can do so much with this steak and onion mixture. You can go the traditional way and make sandwiches. You can make flat bread out of it. Put it over some rice bowl or stuff it in zucchini boats, or like today, in bell peppers.
Today we were looking for something easy and quick to cook and were craving Philly cheesesteak flavors. So here it is. Colorful and tasty Philly Cheesesteak Stuffed peppers, on your table in about 30 minutes.
Best Cut of Beef for Philly Cheesesteak Stuffed Peppers
Think something that is cooked in a flash with a quick sear. Something that yields tender and juicy steak. You can use sirloin, flank steak, skirt steak, or even try ribeye for really tender, juicy morsels.
Ingredients for Philly Cheesesteak Peppers
- Steak – Today we are using sirloin, but feel free to use any mentioned above.
- Bell peppers – We are using tri color bell peppers. They look colorful and end up with a little different flavors, as red and yellow bell peppers are sweeter than green.
- Mushrooms – You can use any mushrooms like button, cremini or portabella.
- Onion – Red onion has good color and crunch, but you can use yellow or white onion too.
- Mozzarella cheese
- Olive oil
- Salt and pepper
How to Make Philly Cheesesteak Stuffed Peppers
You will find the detailed recipe in the recipe card below, but this is what you do in a flash…
1. Prepare bell peppers: Cut them in half, remove stems and de-seed them. Drizzle with olive oil, salt, pepper and bake for 10 minutes in the oven at 400 degrees F.
2. Cook the steak in a cast iron skillet and slice it thinly against the grain.
3. In the same pan, cook onion and mushrooms. Stir back in the beef once the veggies are cooked.
4. Stuff the bell peppers with the steak and veggie mixture, top with grated mozzarella cheese and bake for 15 minutes, or until cheese has melted.
- Use ground beef instead of steak. It’s a very economical option, and tastes great as well. For this, cook the onion and mushrooms first, then plate them out. In the same pan, cook ground beef until brown all over, and season with salt and pepper. Remove the excess fat or liquid, then stir back in onion and mushrooms before stuffing the bell peppers.
- You can also make this with thinly sliced deli-style roast beef for lazy days.
- Add red chili flakes into the mixture for some zing.
- Try different cheese like swiss or provolone. You can also use cheese slices in place of grated cheese.
- Make it cheesier by layering the beef and veggie mixture with cheese. For that, first add grated cheese in the bell pepper halves, followed by the meat and veggie mixture, and top it again with more grated cheese.
- Make Philly Cheesesteak Zucchini Boats by stuffing the same steak and veggie mixture in zucchini along with the cheese of your choice.
Storing and Leftovers
These stuffed peppers are great for meal prep. You can prep and assemble them a day in advance and store in the refrigerator, wrapped in cling wrap. Bring them to room temperature before the final bake.
The baked bell peppers can be stored for 3-4 days in the fridge. Reheat them in the microwave when ready to eat.
Try your favorite cheesesteak flavors in this low carb form and stuff your veggies. This is such an easy meal to incorporate into your busy weeknight dinner schedule.
The flavors, though classic, would have a new twist baked deliciously in those sweet bell peppers. Serve them over some brown rice or cauliflower rice, or some kind of grain, and dig in…
Philly Cheesesteak Stuffed Peppers, on our Gypsy Plate… enjoy!
- 3 bell peppers, cut in half (remove stem and seeds)
- 1 pound steak, such as sirloin steak, rib eye or flank
- 8oz sliced mushrooms
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- 3 Tbsp olive oil, divided
- Salt and pepper to taste
- Preheat oven to 400°F. Cut bell peppers in half, remove the stem and de-seed them. Drizzle with 1 Tbsp olive oil, season generously with salt and pepper and bake for 10 minutes.
- Meanwhile, season the steak generously with salt and pepper. Heat 2 Tbsp oil over medium high heat in a cast iron skillet. Add the steak and sear it for 1 minute. Flip and sear it for 1 more minute. (This is for medium rare steak. You can cook an additional one minute, but it will cook more in the oven) Remove from heat. Rest it for 5 minutes. Slice it very thinly against the grain.
- In the same pan, add sliced onions and cook for 4-5 minutes. Add the mushrooms and cook for another 4-5 minutes, till tender and browned. Stir in sliced steak and season the mixture with salt and pepper.
- Divide steak and veggies among all bell pepper halves. Top with grated mozzarella cheese (see note). Bake for 12-15 minutes, or until cheese has melted. Serve immediately.
You can make the peppers cheesier by layering the beef and veggie mixture in between cheese. For that, first add grated cheese in the bell pepper halves, followed by the meat and veggie mixture and top it again with more grated cheese.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 486Total Fat 34gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 127mgSodium 341mgCarbohydrates 8gFiber 2gSugar 3gProtein 37g
Nutrition information calculated by Nutritionix.
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