Philly Cheesesteak Loaded Stuffed Peppers
These Philly Cheesesteak Loaded Stuffed Peppers are a mouthwatering twist on the classic sandwich, filled with tender steak, creamy cheese, sautéed mushrooms, and caramelized onions. Topped with provolone cheese and baked to golden perfection, this dish is a savory, low-carb way to enjoy all the flavors of a Philly cheesesteak.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: baking
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers
- 1 lb shaved ribeye or thinly sliced steak
- 1/2 cup sautéed mushrooms 🍄
- 1/2 cup caramelized onions 🧅
- 1/2 cup provolone cheese, shredded
- 1/4 cup cream cheese
- 1 tbsp Worcestershire sauce
- Salt & pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the steak with Worcestershire sauce until cooked through. Add mushrooms and caramelized onions, stirring to combine.
- Stir in the cream cheese until fully incorporated, creating a creamy, cheesy filling.
- Stuff each bell pepper with the steak mixture, then top with shredded provolone cheese.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the cheese is melted and golden.
- Serve hot and enjoy this delicious Philly cheesesteak twist!
Notes
- You can substitute other cheeses, like cheddar or mozzarella, for a different flavor.
- For extra flavor, you can add a little hot sauce or peppers to the steak mixture.
- To reduce cooking time, you can microwave the peppers for a few minutes before stuffing and baking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg