Philly Cheesesteak Stuffed Peppers
This Philly Cheesesteak Stuffed Peppers recipe transforms the beloved sandwich into a low-carb, nutrient-rich meal featuring juicy sirloin, sautéed mushrooms, and tender roasted bell peppers. It balances flavor and health, making it a perfect choice for a satisfying weeknight dinner or meal prep.
Equipment
- 1 Baking Dish (oven-safe, medium size)
- 1 Sharp Chef’s Knife (8-inch recommended)
- 1 Cast Iron Skillet (10-inch preferred)
- 1 Cutting Board (medium to large size)
- 1 Pair Oven Mitts (heat resistant)
Ingredients
- 4 large bell peppers any color, halved and seeded
- 1 lb 450 g sirloin steak, thinly sliced
- 1 cup mushrooms thinly sliced
- 1 medium onion thinly sliced
- 1 cup shredded provolone cheese or Monterey Jack
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt divided
- ½ teaspoon freshly ground black pepper divided
Instructions
- Prepare the Bell Peppers: Preheat your oven to 400°F (200°C). Arrange the halved bell peppers cut side down on a baking sheet or oven-safe dish. Roast them for 30 minutes until they become tender but still hold their shape. This step ensures the peppers soften properly before filling.
- Cook the Steak and Vegetables: While the peppers roast, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced sirloin, seasoning with half of the salt and pepper. Cook the steak for about 3 minutes until browned but not overcooked. Remove the steak and set aside. In the same skillet, add the onions and mushrooms, sprinkle with garlic powder, remaining salt, and pepper. Sauté until softened and caramelized, about 5 minutes.
- Combine Filling and Chop: Return the cooked steak to the skillet with the sautéed vegetables. Stir well and cook together for an additional 2 minutes to marry flavors. Remove from heat and roughly chop the mixture into smaller, manageable pieces. This makes stuffing the peppers easier and ensures every bite is well balanced.
- Stuff the Peppers: Flip the roasted peppers cut side up and spoon the steak and vegetable filling evenly into each pepper half. Top generously with shredded provolone cheese.
- Bake to Finish: Return the stuffed peppers to the oven and bake for an additional 10 to 15 minutes, until the cheese is melted and bubbly and the peppers are fully tender.
- Serve and Enjoy: Remove from oven and let cool slightly before serving. These stuffed peppers make a filling main dish or pair well with a fresh salad or whole grain side.
Notes
- Pre-roasting peppers separately is key to avoid overcooking the steak and to ensure peppers are perfectly tender.
- For a spicy kick, try substituting bell peppers with roasted poblano peppers.
- Feel free to swap sirloin for ribeye or thinly sliced chicken for a different flavor profile.
- Using a cheese that melts well, like provolone or Monterey Jack, creates a creamy, luscious topping.
- Leftovers store well in an airtight container for up to 3 days and reheat nicely in the oven or microwave.
