Description
These Philly Cheesesteak Loaded Stuffed Peppers are a delicious and low-carb twist on the classic sandwich, featuring tender thinly sliced ribeye steak, sautéed onions and garlic, and a melty blend of provolone and cheddar cheese, all stuffed inside vibrant bell peppers. Perfect for an easy, flavorful dinner that combines all the savory goodness of a Philly cheesesteak without the bread.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color)
Filling
- 1 lb ribeye steak (or flank steak), thinly sliced
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- ½ tsp paprika (optional)
Cheese
- 1 cup provolone cheese, shredded
- 1 cup cheddar cheese, shredded
Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Sauté onion and garlic: Heat olive oil in a skillet over medium heat. Add sliced onions and cook until they begin to soften, about 3-4 minutes. Add minced garlic and cook another 1-2 minutes until fragrant.
- Cook the steak: Add the thinly sliced ribeye steak to the skillet with the onions and garlic. Cook until the steak is browned and cooked through, about 5-7 minutes. Stir in Worcestershire sauce, paprika, salt, and pepper to taste.
- Stuff the peppers: Remove the skillet from heat and stir in half of the shredded provolone and cheddar cheeses into the steak mixture. Spoon the filling evenly into each bell pepper cavity.
- Add cheese topping: Place the stuffed peppers upright in a baking dish. Sprinkle the remaining shredded cheeses evenly over the tops of the stuffed peppers.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley, and serve warm.
Notes
- You can use flank steak as a substitute for ribeye to reduce fat content.
- For a spicier kick, add some sliced jalapeños into the filling or sprinkle cayenne pepper.
- Use any color of bell peppers to fit your visual preference or availability.
- Make sure to thinly slice the steak for quicker cooking and tender texture.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
