Description
This recipe offers a delightful low-carb twist on the classic Philly cheesesteak, transforming it into a hearty and satisfying dinner. Sweet bell peppers are filled with tender beef, sautéed onions, mushrooms, and gooey provolone cheese, creating an irresistible meal.
Ingredients
Scale
- 4 large bell peppers, halved and seeded
- 1 lb thinly sliced beef steak (such as ribeye or sirloin)
- 1 medium yellow onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the prepared baking dish.
- In a large skillet over medium heat, add olive oil. Sauté onions and mushrooms until softened, about 5 minutes.
- Add the sliced beef to the skillet. Season with garlic powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
- Divide the beef mixture evenly among the pepper halves. Top each with two slices of provolone cheese.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve hot.
Notes
- For extra tender steak, slice it very thin against the grain—freezing it for 20 minutes first makes this easier.
- Mix up the cheese! Try mozzarella, cheddar, or even pepper jack for a spicy kick.
- Use lean ground beef as a budget-friendly alternative to steak.
- Don’t overbake the peppers; you want them tender but still holding their shape.
- Use freshly sliced provolone for best melting and flavor.
- Let peppers rest for a few minutes after baking to help the juices settle and flavors meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 0mg