Of course! Philly Cheesesteak Stuffed Peppers are a fantastic low-carb, gluten-free twist on the classic sandwich. All the iconic flavors are packed into a tender, roasted bell pepper.
Here’s a simple, delicious recipe that will become a weeknight favorite.
Philly Cheesesteak Stuffed Peppers
This recipe captures the essence of a Philly cheesesteak with sautéed ribeye, onions, mushrooms, and melty provolone, all nestled in a sweet bell pepper boat.
Yields: 4 servings (2 pepper halves per person)
Prep time: 15 minutes
Cook time: 30-35 minutes
Ingredients
· 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
· 1 tablespoon olive oil
· 1 medium yellow onion, thinly sliced
· 1 cup sliced mushrooms (cremini or white)
· 1 pound ribeye steak, very thinly sliced (see tip #1 below)
· 2 cloves garlic, minced
· 1 teaspoon Worcestershire sauce
· Salt and freshly ground black pepper, to taste
· 8 slices provolone cheese
· Optional for garnish: chopped fresh parsley
Instructions
- Prep and Partially Cook the Peppers:
· Preheat your oven to 375°F (190°C).
· Arrange the pepper halves in a 9×13-inch baking dish, cut-side up. You can season the inside with a pinch of salt and pepper.
· Bake for 15-20 minutes while you prepare the filling. This step softens them up so they’re perfectly tender when the filling is done.
- Cook the Filling:
· While the peppers are baking, heat olive oil in a large skillet over medium-high heat.
· Add the sliced onions and mushrooms. Cook for 6-8 minutes, until softened and lightly browned.
· Push the veggies to one side of the skillet. Add the thinly sliced ribeye to the other side in a single layer. Season with salt and pepper. Let it sear for about 1 minute without moving, then stir and cook until no longer pink (about 2-3 minutes total).
· Add the minced garlic and Worcestershire sauce to the skillet. Mix everything (the steak, onions, and mushrooms) together and cook for one more minute until fragrant. Taste and adjust seasoning if needed.
- Assemble the Stuffed Peppers:
· Remove the peppers from the oven. They should be slightly softened.
· Divide the hot steak and vegetable mixture evenly among the pepper halves, packing it down slightly.
· Top each pepper with a slice of provolone cheese, covering the filling.
- Bake to Melty Perfection:
· Return the baking dish to the oven and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to get spotty brown.
· For an extra golden top, switch the oven to broil for the last 1-2 minutes (watch closely!).
- Serve:
· Let the peppers cool for 5 minutes before serving (they will be very hot!). Garnish with fresh parsley if desired.
Tips for the Best Philly Cheesesteak Peppers
· Tip #1: How to Get Thinly Sliced Steak
This is the most important step for authentic texture and quick cooking!
· Freezer is Your Friend: Place the steak in the freezer for 30-45 minutes until it’s firm but not solid. This makes it incredibly easy to slice paper-thin with a sharp knife.
· Butcher’s Help: Ask your butcher to slice it for you on their deli meat slicer.
· Shortcut: Use pre-sliced “shaved steak” or “cheesesteak meat” often found in the meat case or freezer section.
· Tip #2: Cheese Variations
· Cheese Whiz Style: For the most authentic (if not traditional) Philly experience, you can melt a jar of Cheez Whiz and drizzle it over the peppers before serving.
· American Cheese: A few slices of good old American cheese will give you that ultimate melty, gooey texture.
· White American/Provolone Mix: This is a classic combo used in many Philly shops.
· Tip #3: Add-Ins & Variations
· Add Heat: Include some sliced jalapeños with the onions and mushrooms.
· Different Veggies: A handful of spinach stirred in at the end, or some thin slices of green bell pepper added with the onions.
· Cheesesteak Hoagie Style: Sprinkle the top with a little oregano or Italian seasoning before baking.
Enjoy your delicious, deconstructed Philly cheesesteak