Philly Cheesesteak Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 Stuffed Peppers
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Calories
265 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Stuffed Peppers
Description
The Philly Cheesesteak Stuffed Peppers combine halved and deseeded bell peppers with a classic filling of thinly sliced steak sautéed with sliced bell pepper, red onion, and garlic. This mixture is seasoned with salt and black pepper, giving a straightforward savory profile. The use of provolone cheese adds a creamy, melty texture that binds the ingredients together inside the pepper.
The peppers are roasted after stuffing, softening the pepper to a tender texture without losing their shape. The cheese is baked under cover to melt thoroughly, then uncovered briefly to allow the cheese to crisp slightly, adding a contrasting texture. The steak cooks quickly in a hot pan to preserve tenderness.
These stuffed peppers serve as an inventive main course that includes protein and vegetables all in one. They offer a flavorful way to enjoy cheesesteak ingredients without bread, making it suitable for those moderating carbohydrates or seeking a different presentation of classic flavors.
For convenience, the peppers can be assembled in advance and refrigerated before baking, adding extra baking time. Leftovers reheat well in a microwave or covered in the oven. Adjust the softness of the peppers by baking longer if preferred.
Ingredients
- 4-5 bell pepper halved and deseeded
- 1-1.5 lb steak (ribeye, flank or sirloin)
- 1 bell pepper thinly sliced, medium sized
- 1 red onion (thinly sliced, medium sized)
- 2 cups provolone cheese (shredded)
- 4 garlic finely chopped, cloves
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
Instructions
- Preheat the oven to 400°F.
- Cut the steak against the grain into thin slices.
- In a large skillet or frying pan add a teaspoon of cooking oil and add the sliced steak. Season with salt and pepper. Sauté the steak for 1-2 minutes per side or until cooked through. Remove and set aside.
- In the same pan add the sliced peppers, onion and garlic. Sauté until cooked through, approximately 2-3 minutes.
- Add the steak back into the pan and toss to combine with the vegetables.
- Place the halved peppers in a 9" x 13" baking dish, cut side up.
- Add a spoon of shredded cheese to each pepper. Evenly divide the steak mixture into each pepper. Top each pepper with the remaining shredded cheese.
- Bake for 10 minutes covered until the peppers are softened and the cheese is melted. Note: bake an additional 5-10 minutes or until peppers are your desired softness.
- Bake uncovered for 5 minutes to get cheese crispy and enjoy!
Notes
- Prepare peppers ahead and refrigerate before baking; add 10 minutes to baking time if baked from cold.
- Leftover peppers can be reheated in the microwave until warm or baked covered at 375°F for 15-30 minutes.
- Use ribeye, flank, or sirloin steak thinly sliced for best texture.
- Sauté steak quickly to avoid overcooking and maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Stuffed Peppers
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 613mg | 26% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2629IU | 53% |
| Vitamin C | 96mg | 107% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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