Description
These Philly Cheesesteak Bell Pepper Bites offer a delicious low-carb twist on the classic Philly cheesesteak sandwich. Tender strips of ribeye steak and caramelized onions are seasoned and stuffed into vibrant bell pepper halves, topped with melted provolone cheese for a satisfying and flavorful meal or appetizer.
Ingredients
Scale
Bell Peppers
- 2 large bell peppers, cut in half and seeds removed
Meat and Vegetables
- 1 lb thinly sliced ribeye steak or sirloin, cut into strips
- 1 small onion, thinly sliced
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Cheese and Garnishes
- 4 oz provolone cheese, sliced or shredded
- 2 tablespoons mayonnaise (optional, for drizzle)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prepare for baking the stuffed peppers.
- Prepare Bell Peppers: Cut the bell peppers in half lengthwise and remove the seeds carefully. Arrange them cut-side up on the prepared baking sheet to hold the filling.
- Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and sauté for 6–7 minutes until they are softened and lightly caramelized, which adds a sweet depth of flavor.
- Cook Beef: Add the thinly sliced ribeye steak to the skillet with the onions. Cook for 5–7 minutes until the beef is browned and fully cooked. Season the mixture with garlic powder, onion powder, smoked paprika, salt, and pepper to taste, mixing well to distribute the spices.
- Stuff Peppers: Fill each bell pepper half generously with the beef and onion mixture, pressing it in firmly to pack the filling well.
- Add Cheese: Top each stuffed bell pepper half with slices or a sprinkle of provolone cheese to melt over the filling during baking.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed peppers for 10–12 minutes, or until the cheese is melted and bubbly, ensuring a warm and savory finish.
- Garnish and Serve: If desired, drizzle a little mayonnaise over the peppers and sprinkle with fresh chopped parsley for added flavor and visual appeal before serving.
Notes
- Use thinly sliced ribeye for tender, juicy steak bites, or substitute with sirloin if preferred.
- Mayonnaise drizzle is optional but adds a creamy contrast to the savory filling.
- If you prefer, substitute provolone with mozzarella or cheddar cheese for different flavor profiles.
- These stuffed peppers make a great low-carb and gluten-free meal option.
- Leftover stuffed peppers can be refrigerated and reheated in the oven for best texture.
