Philly Cheesesteak Stuffed Peppers
Enjoy all the flavors of your favorite sandwich in a low-carb, easy to make recipe thanks to these Philly cheesesteak stuffed peppers!
Servings: 4 servings
Equipment
- 1 (13x18) Sheet Pan
Ingredients
- 3 Tablespoons olive oil divided
- 2 Tablespoons Worcestershire sauce
- 1 1/2 teaspoon smoked paprika
- 4 cloves minced garlic
- 2 teaspoons dried oregano
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 1/2 pounds flank steak sliced thin against the grain
- 1 small red onion sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 8 ounces sliced mushrooms
- 4 green peppers cut in half and deseeded
- 2 cups low-moisture mozzarella cheese or provolone cheese, shredded
Instructions
- Preheat your oven to 425°F and position a rack in the middle.
- In a large bowl, combine 2 tbsp olive oil, Worcestershire sauce, paprika, garlic, oregano, salt, pepper, and onion powder. Add the steak, onions, red and yellow bell peppers, and mushrooms, tossing to coat.3 Tablespoons olive oil, 1 1/2 pounds flank steak, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 small red onion, 4 cloves minced garlic, 1 1/2 teaspoon smoked paprika, 1 teaspoon onion powder, 2 teaspoons dried oregano, 1 1/2 teaspoon sea salt, 1 teaspoon black pepper, 2 Tablespoons Worcestershire sauce, 8 ounces sliced mushrooms
- Spread the steak and veggie mixture on a rimmed 13x18 sheet pan and roast for about 15 minutes, until the veggies are softened and the steak is cooked through.
- Meanwhile, place the green pepper halves in a 9x13 baking dish, drizzle with 1 tbsp olive oil, season with salt and pepper, and cover with tin foil. Bake for 25-30 minutes.4 green peppers
- Remove the green peppers from the oven. Divide the steak and veggie mixture among the peppers, then top with grated provolone or mozzarella cheese.2 cups low-moisture mozzarella cheese
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Nutrition
Serving: 1serving | Calories: 565kcal | Carbohydrates: 18g | Protein: 54g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 139mg | Sodium: 1478mg | Potassium: 1282mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2169IU | Vitamin C: 192mg | Calcium: 483mg | Iron: 5mg
