For anyone who loves the classic flavors of a Philly cheesesteak but is looking for a low-carb option, these Philly Cheesesteak Stuffed Peppers are a perfect solution. By replacing the traditional sandwich roll with green bell peppers, you still get all the savory goodness of steak, sautéed vegetables, and gooey melted cheese without the carbs. It’s a satisfying, flavorful, and nutritious dish that’s perfect for a weeknight dinner or meal prep. Whether you’re following a low-carb diet or just looking for a delicious, healthier version of a favorite comfort food, this recipe will hit the spot!
Ingredients:
- 2 tablespoons olive oil, divided
- 4 green bell peppers, cut in half and seeds removed
- 1 (8oz) sirloin steak
- 1½ cups sliced mushrooms
- ½ red bell pepper, sliced
- 1 small red onion, sliced
- 2 cups mozzarella cheese, grated
- Salt and pepper, to taste
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Place the halved and deseeded green peppers on a baking sheet, cut side up.
- Drizzle with 1 tablespoon of olive oil, and season with salt and pepper to taste.
- Roast the peppers in the preheated oven for 15-20 minutes, until they are just starting to soften.
- Cook the Steak:
- While the peppers are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the steak to the hot skillet and cook for 4-5 minutes per side for medium-rare, or longer if you prefer it more well-done.
- Once cooked to your liking, remove the steak from the skillet and let it rest for a few minutes before slicing thinly against the grain.
- Sauté the Vegetables:
- In the same skillet, add the sliced mushrooms, red bell pepper, and red onion.
- Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. Season with salt and pepper to taste.
- Assemble the Stuffed Peppers:
- Fill each roasted green pepper half with a mixture of the sautéed vegetables and thinly sliced steak.
- Top each stuffed pepper generously with grated mozzarella cheese.
- Bake the Stuffed Peppers:
- Return the stuffed peppers to the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve:
- Remove from the oven and serve immediately. Enjoy your Philly Cheesesteak
- Stuffed Peppers as a delicious, low-carb dinner packed with all the flavors of the classic cheesesteak!
Conclusion:
These Philly Cheesesteak Stuffed Peppers offer all the mouthwatering flavors of the iconic sandwich without the extra carbs. The combination of tender steak, sautéed veggies, and melted cheese stuffed into roasted bell peppers makes for a hearty and satisfying dish that’s perfect for a low-carb or keto-friendly diet. Easy to prepare and full of flavor, this recipe is sure to become a new favorite for both cheesesteak lovers and those looking for a healthier alternative.
Philly Cheesesteak Stuffed Peppers: A Low-Carb Twist on a Classic
Ingredients
- 2 tablespoons olive oil divided
- 4 green bell peppers cut in half and seeds removed
- 1 8oz sirloin steak
- 1½ cups sliced mushrooms
- ½ red bell pepper sliced
- 1 small red onion sliced
- 2 cups mozzarella cheese grated
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Place the halved and deseeded green peppers on a baking sheet, cut side up.
- Drizzle with 1 tablespoon of olive oil, and season with salt and pepper to taste.
- Roast the peppers in the preheated oven for 15-20 minutes, until they are just starting to soften.
Cook the Steak:
- While the peppers are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the steak to the hot skillet and cook for 4-5 minutes per side for medium-rare, or longer if you prefer it more well-done.
- Once cooked to your liking, remove the steak from the skillet and let it rest for a few minutes before slicing thinly against the grain.
Sauté the Vegetables:
- In the same skillet, add the sliced mushrooms, red bell pepper, and red onion.
- Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. Season with salt and pepper to taste.
Assemble the Stuffed Peppers:
- Fill each roasted green pepper half with a mixture of the sautéed vegetables and thinly sliced steak.
- Top each stuffed pepper generously with grated mozzarella cheese.
Bake the Stuffed Peppers:
- Return the stuffed peppers to the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve:
- Remove from the oven and serve immediately. Enjoy your Philly Cheesesteak
- Stuffed Peppers as a delicious, low-carb dinner packed with all the flavors of the classic cheesesteak!