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You are here: Home / Food / Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

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These Philly Cheesecake Stuffed Peppers are low carb, Keto, and gluten-free. I love a good cheesesteak sandwich, but not the carbs. So in this recipe, we skip the bread and fill a delicious pepper with steak, onions, and cheese. It’s both healthy and delicious.

Philly Cheesesteak Stuffed Peppers

Peppers and Filling

Any color of pepper will work. I love the beautiful vibrant colors peppers give this dish.  I used both green and red peppers in this recipe. Cutting the peppers in half will speed up the baking time. This will also give you enough time to prepare the filling for the peppers. Can you smell the onions and mushrooms? Yum!

Steak

The steak needs to be thinly sliced. I used sirloin steak but you can choose your favorite. You can also ask your butcher to slice the steak for you.

Cheese

Add provolone cheese to the insides of the peppers and fill with cooked steak mixture. Top with a little more cheese and broil until golden and cheese is melted.

Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers

Note: If you are in the FWTFL Bootcamp, omit the cheese. 

Philly Cheesesteak Stuffed Peppers

Amy Tinnin
These Philly Cheesesteak Stuffed Peppers are low carb and gluten free. A healthy dish your family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Dinner
Servings 4
Calories 397 kcal

Ingredients
  

  • 1 Tbsp. Avocado Oil
  • 1 lb. Sirloin Steak thinly sliced (see notes)
  • 4 Whole Bell Peppers any color
  • 1 small-medium yellow onion sliced thin
  • 8 oz. mushrooms sliced
  • 4 slices Provolone Cheese
  • Sea Salt & Fresh Ground Pepper
  • 1 Tbsp. Worcestershire Sauce

Instructions
 

  • Cut tops and halve Peppers lengthwise and remove seeds.
  • Preheat oven to 400º degrees. Place peppers in a large baking dish face up and bake 15 – 20 minutes or until tender. (Keep an eye on them, see notes.)
  • In a large skillet add avocado oil and heat oil on medium heat.
  • Add onions and mushrooms and season with salt and pepper. Cook until for approximately 5 minutes or soft.
  • Add steak slices and season with a little more salt and pepper. Add Worcestershire sauce and cook 5 minutes or until steak is done to your liking.
  • Line the inside of each baked pepper with 1/2  slice of provolone cheese.
  • Spoon steak mixture into each pepper halves.
  • Top with small cheese pieces.
  • Return filled peppers back to the baking dish. Broil until golden and cheese is melted. Approximately 3 minutes.

Notes

Ask your butcher to slice your steak.
Watch peppers when baking because all ovens cook differently. Size of peppers also matter.
Add more cheese if desired or Omit for dairy free and FWTFL.

Nutrition

Serving: 4servingCalories: 397kcalProtein: 141gCholesterol: 355mg
Tried this recipe?Let us know how it was!

Food, FWTFL Food, Gluten Free, Healthy, Keto, Low Carb, Main Dish, Recipes · Leave a Comment

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About Me

Welcome! My name is Amy Tinnin and I am so glad you are here! A Cup Full of Sass is a place where I share Fashion, Recipes, Home Decor, Hosting and Entertaining ideas for the everyday Woman. I love connecting with readers so follow me on my social networks and let's be friends. Read More…

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