These Philly Cheesesteak Stuffed Bell Peppers are a low-carb, lighter version of a beloved sandwich. This meal takes about 30 minutes while being visually appealing and delicious!
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Now, I’m not normally a low-carb girl (I LOVE carbs). But now and then it’s nice to take a hardy classic (like the Philly Cheesesteak) and turn it into a better-for-you, more-nutrient-dense, lighter version!
Growing up, stuffed bell peppers were one of my favorite meals that my mom used to make. Now that I’m in charge of menu planning, I have grown to know the versatility of a stuffed pepper! Really – the sky is the limit!
In this recipe, I use my salt-free Okie Rub spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Okie Rub seasoning on the market. But feel free to use whatever smokey seasoning you have on hand.
In this post, we will cover all things Philly Cheesesteaks: the history, the meat, and the bread. I will also dive into equipment needs and a nutritional breakdown. Plus, how to make this recipe work for the whole family (even the non-low-carb people). Plus, we will dive into storage and reheating information and of course – how to make Philly Cheesesteak Stuffed Bell Peppers!
This post is all about Philly Cheesesteak Stuffed Bell Peppers!
All About Philly Cheesesteaks!
The Philly cheesesteak originated in Philadelphia, Pennsylvania (surprise, surprise!). It’s made with thinly sliced beefsteak, cooked on a griddle, and topped with melted provolone cheese. It includes sautéed onions, bell peppers, and sometimes mushrooms.
The History
Let’s travel back in time to the 1930s when Pat Olivieri, a hot dog vendor, decided to cook some beef on his grill one day. A cab driver stopped by, smelled the delicious aroma, and asked for some steak in a roll. And thus, the Philly Cheesesteak was born. Pat’s King of Steaks in South Philadelphia is often credited as the place where the cheesesteak was first created. Today, the Philly cheesesteak remains a beloved staple in Philadelphia’s culinary scene and is enjoyed by locals and visitors alike.
What kind of meat?
The meat must be sliced thinly! Usually, Philly Cheesesteaks are served with ribeye, but for today’s recipe, we are using sirloin because it is leaner!
What about the bread?
In a traditional Philly Cheesesteak, the roll used is a hoagie roll. It’s a long, crusty Italian roll that is soft on the inside but has a slightly crispy exterior. It’s the perfect vessel for holding the savory steak and melted cheese, along with any other toppings.
In today’s recipe, we are doing a low-carb spin on the traditional Philly Cheesesteak by subbing the hoagie with a baked bell pepper. The locals are probably rolling their eyes at me right now, but I love a meal that is both satisfying and good for you!
Equipment Needs
Honestly, this recipe requires minimal equipment. I recommend:
That’s it! You should already have everything you need on hand. If not, click those links above to shop what I use!
Nutrition Breakdown
THE BASICS
Here is the basic nutrition for this recipe as it stands:
- 393 calories
- 19.4 grams of fat per serving
- 14.4 grams of carbs per serving
- 3.4 grams of fiber per serving
- 43.4 grams of protein per serving
HOW CAN I make this recipe work for my non-low-carb family members?
Simply layer the onions, sliced bell pepper, mushrooms, sirloin, and provolone on a hoagie roll!
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Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes). Store in the fridge for up to 4 days.
Freezer: Not recommended (although you could pick out the meat and freeze it for another day if you are feeling ambitious).
Reheat
Microwave: Place bell peppers in a microwave-safe dish, cover, and microwave on high for 1 minute or until heated through.*
Stovetop: Not recommended.
Oven: Preheat oven to 375 degrees F. Place bell peppers on a parchment-lined baking sheet, and cook for 5-10 minutes.*
* Total time depends on the amount you are reheating.
Philly Cheesesteak Stuffed Bell Peppers
Ingredients
- 6 bell peppers (any color), deseeded, cut in half
- 2 tbsp olive oil
- 2 green bell peppers, thinly sliced
- 2 medium onions, thinly sliced
- 8 oz baby bella mushrooms, thinly sliced
- 1 1/2 lbs sirloin, thinly sliced
- 1 tsp salt (plus more, to taste)
- 2 tbsp butter
- 1 1/2 tbsp The Spice Girl Kitchen Okie Rub
- 3/4 cup shredded provolone (or 6 slices cut in half)
Instructions
- Preheat the oven to 350 ℉. Place the cut-in-half bell peppers in a single layer in a casserole dish. Add a splash of water to the bottom of the casserole dish, cover, and bake for 20 minutes or until bell peppers are soft.
- Meanwhile, prep the remaining ingredients. Place the olive oil in a skillet or griddle over medium-high heat. Add the sliced bell peppers, onions, and mushrooms with a big pinch of salt and sautee uncovered until onions are very soft (about 5-7 minutes). Stirring occasionally.
- Salt both sides of the sirloin before slicing. Melt butter in a skillet or griddle over medium-high heat. Add the sliced sirloin, working in batches if necessary, and sprinkle half of the okie rub on top. Cook for 2-3 minutes, flip, sprinkle remaining okie rub, and cook for 2-3 minutes.
- Carefully pour out any remaining water from the casserole pan after removing the bell peppers from the oven. Using tongs, divide the mushroom mixture among the bell peppers. Then divide the sirloin evenly. Top with provolone shreds or slices.
- Bake uncovered for about 3-5 minutes, or until cheese melts. Remove from the oven, top with green onion, serve immediately and enjoy!
Notes
Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes). Store in the fridge for up to 4 days. Freezer: Not recommended (although you could pick out the meat and freeze it for another day if you are feeling ambitious).Reheat
Microwave: Place bell peppers in a microwave-safe dish, cover, and microwave on high for 1 minute or until heated through.* Stovetop: Not recommended. Oven: Preheat oven to 375 ℉. Place bell peppers on a parchment-lined baking sheet, and cook for 5-10 minutes.* * Total time depends on the amount you are reheating.This post was all about Philly Cheesesteak Stuffed Bell Peppers.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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