Description
Philly cheesesteak loaded stuffed peppers bring classic sandwich flavors into a hearty, low-carb dinner option. Melted provolone, tender beef, and bell peppers create a delicious crossover meal packed with comfort and zest for hungry eaters.
Ingredients
Scale
Meat and Protein:
- 1 pound (454 grams) shaved ribeye or thinly sliced steak
Vegetables:
- 4 large bell peppers
- 1/2 cup (120 milliliters) sauteed mushrooms
- 1/2 cup (120 milliliters) caramelized onions
Cheese and Dairy:
- 1/2 cup (120 milliliters) provolone cheese, shredded
- 1/4 cup (60 milliliters) cream cheese
Seasonings:
- 1 tablespoon (15 milliliters) Worcestershire sauce
- Salt, to taste
- Pepper, to taste
Instructions
- Warm the oven to 375°F (190°C) to prepare for roasting the peppers.
- Heat a skillet over medium temperature and cook the steak with Worcestershire sauce until it reaches desired doneness.
- Incorporate sliced mushrooms and caramelized onions into the meat, blending the flavors thoroughly.
- Mix cream cheese into the meat mixture, stirring until the filling becomes smooth and creamy.
- Carefully fill each bell pepper with the prepared steak and cheese mixture, ensuring an even distribution.
- Generously sprinkle shredded provolone cheese over the top of each stuffed pepper.
- Transfer the peppers to a baking dish and roast in the preheated oven for 25-30 minutes.
- Remove from the oven when the cheese turns golden and melted, creating a bubbling, appetizing surface.
- Serve immediately while the peppers are hot and the cheese is perfectly melted, enjoying this creative Philly cheesesteak-inspired dish.
Notes
- Swap bell peppers for dietary needs like using green, red, or yellow peppers based on personal preference or nutrition goals.
- Opt for lean cuts of steak like sirloin or flank to reduce fat content while maintaining protein-rich meal quality.
- Consider using dairy-free cream cheese and plant-based cheese alternatives for lactose-intolerant or vegan eaters to make the recipe more inclusive.
- Prep peppers in advance by cleaning, cutting, and storing them in the refrigerator to streamline cooking process and save time during meal preparation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg