Description
Cheesesteak-Stuffed Peppers are a low-carb twist on the classic Philly sandwich, packed with juicy steak, caramelized onions, and melty provolone cheese, all baked inside tender roasted bell peppers.
Ingredients
Scale
- 4 large green bell peppers, halved and seeded
- 1 pound ribeye or sirloin steak, thinly sliced
- 1 large yellow onion, thinly sliced
- 8 slices provolone cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 400°F and lightly grease a baking dish.
- In a skillet, heat olive oil and sear the steak slices until browned. Season with salt, pepper, garlic powder, and Worcestershire sauce. Remove from heat.
- In the same skillet, sauté the onions until soft and golden.
- Place halved bell peppers cut-side up in the prepared baking dish.
- Layer one slice of provolone inside each pepper, then fill with the steak and onion mixture.
- Top each stuffed pepper with another slice of provolone.
- Bake uncovered for 20–25 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- You can prep the steak and onions ahead for quicker assembly.
- Red or yellow bell peppers work well if you prefer a sweeter flavor.
- Add mushrooms or jalapeños for extra depth or heat.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 385
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg