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Philly Cheesesteak Stuffed Peppers in a pan

Philly Cheesesteak Stuffed Peppers

Steak, onions, mushrooms and bell peppers pack these filling and flavorful bell peppers!
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Course: Entree, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 462kcal
Author: Mariam E.

Ingredients

  • 1.5 lb Rib Eye Steak or N.Y Strip Steak, trimmed
  • 3 Green Bell Peppers Medium, halved and seeded
  • 1 Green Bell Pepper small, sliced
  • 1 Onion small, finely diced
  • 3 oz. Mushrooms cremini or portobello, sliced
  • 1 tsp. Soy Sauce
  • 1 Tbsp. Black Pepper fresh ground
  • 1 tsp. Salt
  • 2 Tbsp. Canola Oil divided
  • 6 Tbsp. Heavy Cream
  • 6 Provolone slices

Instructions

  • Preheat the oven to 400°F then, prepare the 3 medium bell peppers.
  • Cut the bell peppers in half, vertically. Remove the seeds from the inside of the bell pepper and place the halves into a baking dish. Spray the dish with olive oil and bake the bell peppers for 10 minutes. Remove from oven but leave the oven on. 
  • While the bell peppers are baking, trim the fat off the steak. Then slice the steak into very thin strips.
  • Dice the onion into bite sized pieces. With the small green bell pepper, seed it and slice it into strips. Also, slice the mushrooms into thin slices. 
  • In a 12 inch skillet, heat 1 tablespoon of canola oil until hot. Pan sear the onions until they are translucent in color, add the mushrooms, and sliced green pepper and cook them until tender. Remove and set aside.
  • In the same skillet, add 1 more tablespoon of canola oil and pan sear the steak strips until golden brown in color. Add the salt and pepper, soy sauce, and the cooked mixture of vegetables. Mix everything together and cook for a few minutes. Turn off the heat and allow the mixture to cool for a few minutes.
  • Once cooled, put the beef mixture on a cutting board and cut into smaller pieces. Stuff this chopped mixture into baked peppers. Pour 1 tablespoon of heavy cream in each pepper and top them each with one slice of provolone cheese. 
  • Bake the peppers in the oven, at 400°F for 7 minutes. Then remove from the oven and allow the Philly Cheesesteak Stuffed Peppers to cool a little before serving.  

Notes

  • Use a preheated oven.
  • Slice your steak into thin strips so they cook quickly.
  • The one ingredient many people on the keto diet tend to avoid are onions, due to their high sugar content. Simply omit this ingredient if you are following a keto diet. 
  • You can use other colored bell peppers, if you like.
  • If you want a pop of spice, try adding some crushed red chili flakes.
  • You can use ground beef instead of sliced steak.
  • Allow the cheesesteak mix to cool slightly before chopping. This makes cutting the mixture easier.
  • Top with some fresh parsley, for a pop of freshness.

Nutrition

Calories: 462kcal | Carbohydrates: 8g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 678mg | Potassium: 597mg | Fiber: 2g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 65mg | Calcium: 252mg | Iron: 3mg
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