Philly Cheesesteak Stuffed Peppers

About This RecipePhilly Cheesesteak Stuffed Peppers are a low-carb, gluten-free reinterpretation of the classic sandwich. This dish replaces the traditional hoagie roll with bell pepper halves, which are filled with a savory mixture of sliced steak, onions, and melted cheese.Why You’ll Love This RecipeThis recipe offers a convenient, portion-controlled meal that is both flavorful and satisfying. It utilizes simple, common ingredients and can be easily adapted to personal taste. The method is straightforward, involving basic cooking techniques like sautéing and baking.Ingredients4 large bell peppers (any color)1 tablespoon olive oil1 pound ribeye steak, thinly sliced1 medium onion, thinly sliced8 slices provolone cheeseSalt and black pepper to tasteStep by Step InstructionsPreheat oven to 375°F (190°C).Slice bell peppers in half lengthwise and remove the seeds and membranes.Place the pepper halves cut-side up in a baking dish.Heat olive oil in a large skillet over medium-high heat.Add the sliced onions to the skillet and cook until softened.Add the thinly sliced ribeye steak to the skillet with the onions. Cook until the steak is no longer pink. Season with salt and pepper.Divide the steak and onion mixture evenly among the bell pepper halves.Top each stuffed pepper with a slice of provolone cheese.Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.Remove from oven and let cool for 5 minutes before serving.FAQCan I use a different cut of beef?Yes, thinly sliced sirloin or flank steak are common substitutes for ribeye.What other cheeses can be used?Cheez Whiz, as used in some traditional Philadelphia cheesesteaks, or white American cheese are popular alternatives to provolone.Can mushrooms be added?Yes, sliced mushrooms can be sautéed with the onions and steak.You Must KnowFor easier slicing, partially freeze the ribeye steak for 30-60 minutes. The key to the texture is having the steak cut very thinly. Ensure the peppers can stand flat in the baking dish by trimming a small piece from the bottom if necessary, without cutting through the pepper.Storage TipsAllow leftover stuffed peppers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) until warmed through. Microwaving is possible but may result in a softer pepper textur