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Home / Recipes / Beef

Philly Cheesesteak Stuffed Peppers

Beef

Philly Cheesesteak Stuffed Peppers

Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs.

Ingredients

  1. 2 large bell peppers, halved lengthwise, seeds removed
  2. 1 tablespoon extra-virgin olive oil
  3. 1 large onion, halved and sliced
  4. 1 (8 ounce) package mushrooms, thinly sliced
  5. 12 ounces top round steak, thinly sliced
  6. 1 tablespoon italian seasoning
  7. ½ teaspoon ground pepper
  8. ¼ teaspoon salt
  9. 1 tablespoon worcestershire sauce
  10. 4 slices provolone cheese

Directions

  1. Preheat oven to 375°F.
  2. Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add 8 ounces mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add 12 ounces steak, 1 tablespoon Italian seasoning, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in 1 tablespoon Worcestershire.
  4. Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.

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