Ohhh let’s gooo — Philly Cheesesteak Stuffed Peppers are where low-carb meets full flavor 💚🧀🥩
Tender bell peppers packed with juicy steak, melty cheese, and sautéed onions… it’s like a cheesesteak without the bun, but still all the yum.
🧀🌶🥩 Philly Cheesesteak Stuffed Peppers
(Everything you love about a classic cheesesteak—stuffed into roasted bell peppers and smothered in cheese.)
🛒 Ingredients:
- 3 large green bell peppers (or red/yellow if you like sweet!)
- 1 lb thinly sliced beef (ribeye or sirloin works best)
- 1 onion, thinly sliced
- 1 small pack mushrooms (optional, sliced)
- 1 tbsp oil or butter
- 1 tsp Worcestershire sauce
- Salt + pepper
- 6 slices provolone or mozzarella cheese
- Optional: garlic powder, hot sauce, or mayo drizzle
🔥 How to Make:
1. Prep the Peppers:
- Slice bell peppers in half lengthwise, remove seeds
- Brush with a little oil and roast at 375°F (190°C) for 10–12 min (they should start to soften but still hold shape)
2. Cook the Filling:
- In a skillet, sauté onions (and mushrooms if using) until caramelized
- Add beef, season with salt, pepper, and a splash of Worcestershire
- Cook until just browned and juicy
- Optional: add a touch of garlic powder or chili flakes for kick
3. Stuff & Bake:
- Spoon beef mixture into roasted pepper halves
- Top each with a slice of provolone (let it drape for that melty effect)
- Bake again for 10–12 min, until cheese is melty and golden
✨ Optional Toppings:
- Chopped parsley or green onions
- Drizzle of garlic aioli or spicy mayo
- Extra cheese melted on top or under the broiler 🤤
📝 Caption Ideas:
- “Low carb never looked this cheesy 😍”
- “All the Philly cheesesteak vibes, none of the bread guilt.”
- “Tender steak. Melty provolone. Roasted peppers. Say less.”
- “Stuffed peppers, but make it steakhouse-approved.”
🎥 Reel Flow:
- Peppers roasted and ready to fill
- Steak + onions sizzling in the pan
- That spoonful of beefy filling going into each pepper
- Cheese slice drape → melty broil → bubbly top
- Knife cut + cheese stretch 💥
Wanna swap the beef for chicken or go full veggie with portobellos and peppers? Or maybe mini bell peppers for party bites? I got remix ideas on deck — just say the word 🌈
