Philly Cheesesteak Stuffed Peppers are a delightful twist on the classic sandwich, combining all the rich flavors of a cheesesteak into a healthy, low-carb dish. This recipe is perfect for a family dinner or meal prep, and it’s sure to impress your guests. Let’s dive into the ingredients, cooking instructions, and some useful tips to make your cooking experience enjoyable.
Ingredients (Serves 5)
- For the Peppers:
- 5 large bell peppers (any color)
- Cooking spray or olive oil for greasing
- For the Filling:
- 12 ounces ribeye steak (or sirloin), thinly sliced
- 1 medium sweet onion, thinly sliced
- 8 ounces baby portabella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 3 tablespoons Worcestershire sauce, divided
- 2 teaspoons seasoned salt, divided
- 4 slices provolone cheese
- ½ cup shredded Monterey Jack cheese
- Fresh parsley for garnish (optional)
Grocery List
- Bell peppers (5)
- Ribeye or sirloin steak (12 oz)
- Sweet onion (1 medium)
- Baby portabella mushrooms (8 oz)
- Garlic (2 cloves)
- Butter or olive oil (2 tbsp)
- Worcestershire sauce (3 tbsp)
- Seasoned salt (2 tsp)
- Provolone cheese (4 slices)
- Monterey Jack cheese (½ cup shredded)
- Fresh parsley (optional)
Cooking Instructions
- Preheat the Oven:
Preheat your oven to 375°F. Grease a 9×13 inch baking dish with cooking spray. - Prepare the Peppers:
Slice each bell pepper in half lengthwise and remove the seeds and membranes. Place the halves cut side up in the prepared baking dish. - Bake the Peppers:
Bake the peppers in the preheated oven for 25-30 minutes, or until they are tender. - Cook the Filling:
- While the peppers are baking, heat a large skillet over medium heat and add the butter.
- Once melted, add the sliced onions and mushrooms along with 1 tablespoon of Worcestershire sauce and 1 teaspoon of seasoned salt. Sauté until golden brown and soft, about 6-7 minutes.
- Add minced garlic and cook for an additional minute.
- Remove the onion and mushroom mixture from the skillet and set aside.
- Cook the Steak:
In the same skillet, add the thinly sliced steak along with the remaining 2 tablespoons of Worcestershire sauce and 1 teaspoon of seasoned salt. Cook until browned and cooked through, about 5 minutes. - Combine Filling Ingredients:
Return the sautéed onions and mushrooms to the skillet with the steak. Mix well to combine. - Stuff the Peppers:
Remove baked peppers from the oven. Fill each pepper half generously with the steak mixture. Top with a slice of provolone cheese followed by a sprinkle of shredded Monterey Jack cheese. - Final Bake:
Return stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with fresh parsley if desired and serve hot.
Cooking Time
- Total Prep Time: 15 minutes
- Total Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (per serving)
- Calories: Approximately 350 kcal
- Protein: Approximately 25g
- Carbohydrates: Approximately 10g
- Fat: Approximately 20g
Tips & Notes
- For a spicier kick, consider adding some red pepper flakes to your filling.
- Feel free to substitute other types of cheese such as mozzarella or Swiss for different flavor profiles.
- If you prefer softer peppers, increase the initial baking time to around 10 minutes before stuffing them.
Join our kitchen companion community for more delicious mouth-watering recipes like this one! Explore our collection of famous recipes that will satisfy your cravings and impress your family and friends! Happy cooking!
