Cheesesteak Stuffed Peppers
If you can't get enough of the classic Philly cheesesteak but are craving a low-carb version for weeknight dinner, let us introduce our cheesesteak-stuffed peppers. There's no limit to filling options for the versatile stuffed peppers, but when we're craving classic cheesy, rich flavors, this is the recipe we turn to.
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
Directions :
- Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
- Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
- Garnish with parsley before serving.
