Cheesesteak Stuffed Peppers
Bell peppers stuffed with sirloin steak, caramelized onions, sautéed mushrooms, and melted provolone cheese. A delicious low-carb alternative to the famous sandwich!
Servings: 8
Ingredients
- 4 bell peppers halved, seeds and membranes removed
- 1 T. vegetable oil
- 1 T. butter
- 1 onion sliced
- 1 (16 oz.) pkg. cremini mushrooms sliced
- Kosher salt and freshly ground black pepper
- 1 1/2 lb. sirloin steak thinly sliced
- 2 T. Worcestershire sauce
- 2 tsp. Italian seasoning
- 16 slices provolone cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 325 degrees.
- Place peppers cut side up in a 9 x 13-inch baking dish, bake until tender about 30 minutes.
- Meanwhile, in a large skillet over medium-high heat, melt the butter and oil together. Add onions and mushrooms; season with salt and pepper. Cook until soft about 6 minutes.
- Push the onions and mushrooms to one side. Add the steak and Worcestershire sauce; season the steak with salt and pepper. Continue to cook, stirring occasionally for 3 minutes. Sprinkle with Italian seasoning; stir everything together until well combined. Remove from heat.
- To Assemble: Add 1 slice provolone cheese to the bottom of each baked peppers and fill with steak mixture. Top with another piece of provolone.
- Broil until golden, about 3 minutes. Garnish with parsley and serve.
