Description

Enjoy a delicious twist on the classic Philly Cheesesteak with these loaded stuffed bell peppers. Tender, thinly sliced ribeye steak is sautéed with onions and garlic, then combined with melted provolone and cheddar cheeses inside sweet bell peppers. This satisfying, easy-to-make recipe brings all the flavors of a Philly cheesesteak into a wholesome, low-carb meal perfect for weeknights or entertaining.

Ingredients

Scale

Peppers

4 large bell peppers (any color)

Steak Filling

1 lb ribeye steak (or flank steak), thinly sliced
1 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 tsp Worcestershire sauce
Salt and pepper, to taste
½ tsp paprika (optional)

Cheese

1 cup provolone cheese, shredded
1 cup cheddar cheese, shredded

Garnish

1 tbsp fresh parsley, chopped

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Instructions

Prepare the peppers. Slice the tops off each bell pepper and remove seeds and membranes to create a hollow cavity for stuffing. Set aside.
Cook the steak mixture. Heat olive oil in a large skillet over medium-high heat. Add thinly sliced ribeye steak and cook until browned, about 3-4 minutes. Remove steak from skillet and set aside.
Sauté the vegetables. In the same skillet, add sliced onion and minced garlic. Cook until softened and fragrant, about 4-5 minutes. Stir in Worcestershire sauce, paprika, salt, and pepper.
Combine steak and veggies. Return the cooked steak to the skillet with the onions and garlic. Stir well to combine and heat through for another 1-2 minutes.
Stuff the peppers. Spoon the steak and onion mixture evenly into each hollowed bell pepper until filled.
Add cheese. Top each stuffed pepper generously with shredded provolone and cheddar cheeses.
Bake the peppers. Preheat the oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Garnish and serve. Remove from oven, sprinkle chopped fresh parsley on top, and serve warm.

Notes

For an extra kick, add sliced jalapeños to the steak mixture.
Use any combination of bell pepper colors for a vibrant presentation.
To save time, prepare the steak mixture ahead and refrigerate before stuffing and baking.
Flank steak can be substituted for ribeye if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.