Are you a fan of Philly cheesesteaks but looking for a healthier twist on this classic sandwich? Look no further than our delicious and satisfying Cheesesteak Stuffed Peppers! These stuffed peppers are packed with all the flavors you love in a cheesesteak—including tender steak, melted cheese, sautéed onions and peppers—while being low-carb and gluten-free. Plus, they’re easy to make and perfect for meal prep or a quick weeknight dinner. Get ready to sink your teeth into these tasty little gems!
Cheesesteak stuffed peppers are the perfect way to enjoy all of your favorite cheesesteak flavors in a fun and easy to eat package! These peppers are packed with flavorful steak, gooey cheese, and plenty of sautéed onions and mushrooms. They make the perfect appetizer or main course, and can be easily adapted to suit your taste. So whether you like your peppers mild or spicy, these stuffed peppers are sure to please!
If you’re looking for a hearty and delicious meal, look no further than these Cheesesteak Stuffed Peppers! They’re packed with all the flavors of a classic cheesesteak sandwich, but in a healthy and veggie-packed package. Plus, they’re super easy to make and can be on the table in just 30 minutes. So what are you waiting for? Give this recipe a try today!
Tips:
1. Preheat your oven to 350 degrees before you start cooking the peppers.
2. Use a sharp knife to cut the peppers in half length-wise. Then, use a spoon to scoop out the seeds and ribs from the inside of each pepper half.
3. To make the filling for the peppers, start by cooking the chopped onion and garlic in a large skillet over medium heat until they’re softened.
4. Then, add in the ground beef and cook it until it’s browned. Drain any excess grease from the beef before stir in the tomato sauce, Worcestershire sauce, and seasonings.
5. Once the filling is cooked, spoon it into each of the prepared pepper halves.
6. For the cheesesteak toppings, melt together butter and flour in a small saucepan over low heat. Then, whisk in milk and bring the mixture to a simmer while continuing to whisk until it thickens slightly. Season it with salt and pepper to taste.
7. Spoon the cheese sauce over each stuffed pepper, then sprinkle on some shredded cheese and chopped green onions if desired. Place the stuffed peppers on a baking sheet lined with foil or parchment paper and bake for 25-30 minutes or until they’re tender
Conclusion & Recipe:
The stuffed peppers were very good, and the cheese sauce was delicious. Overall, this was a great dish. The only thing I would change is the amount of time it took to make it. It took about an hour from start to finish, which is a bit long for a weeknight meal.
Cheesesteak Stuffed Peppers
Ingredients
- 4 bell peppers halved
- 1 tbsp. vegetable oil
- 1 large onion sliced
- 16 oz. cremini mushrooms sliced
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb. sirloin steak thinly sliced
- 2 tsp. Italian seasoning
- 16 slices provolone
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 325°F Bake peppers for 30 minutes in a large ovenproof dish.
- Heat oil in a large saucepan over medium heat. Season with salt and pepper. Cook until soft, 6 minutes. Season steak with salt and pepper. Cook for 3 minutes, stirring occasionally. Mix in the Italian seasoning.
- Top the baked peppers with provolone and then top it off with the steak mixture. Broil for 3 minutes, then top with another piece provolone.
- Before serving, garnish with parsley.