Description
A low-carb twist on the classic Philly cheesesteak, with all the savory flavors stuffed into tender bell peppers.
Ingredients
Scale
- 4 large bell peppers (any color), tops cut off and seeded
- 1 tablespoon olive oil
- 1 pound thinly sliced beef sirloin or ribeye steak
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional, for extra veg)
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 8 ounces provolone cheese, sliced
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare bell peppers: Slice off the tops, remove seeds and membranes. Place peppers upright in a baking dish just large enough to hold them.
- Heat olive oil in a large skillet over medium-high heat. Add sliced onion, bell pepper strips (if using), and mushrooms. Cook until softened, about 5–7 minutes.
- Add garlic, salt, pepper, and Worcestershire sauce. Stir for 1 minute.
- Push vegetables to the side of the skillet and add the sliced beef. Cook until browned, about 3–4 minutes, then mix everything together.
- Stuff each bell pepper with the beef and vegetable mixture, packing it tightly.
- Top each stuffed pepper with provolone cheese slices.
- Bake for 20 minutes, until cheese is melted and bubbly and peppers are tender.
- Garnish with fresh parsley if desired, and serve hot.
Notes
For a gluten-free version, ensure Worcestershire sauce is gluten-free. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 420 kcal
- Sugar: 7 g
- Fat: 26 g
- Carbohydrates: 12 g
- Protein: 34 g