Low Carb Philly Cheesesteak Stuffed Bell Peppers

Have a taste for a juicy Philly Cheesesteak?
Try this low carb option and do not miss out on this flavorful dish again.
4 bell peppers, halved
2 tbsp. olive oil
1 large yellow onion, sliced
16 oz. portabello mushrooms, sliced
1 lb.  sirloin steak, thinly sliced
12 Sargento sliced provolone cheese
Land O’ Lakes Butter
Steak Marinade:
Lea & Perrin’s Worcestershire Sauce
Rib Rack Original Seasoning, or any seasoning salt
Onion powder
Liquid Smoke


  1. Place the rinsed shaved steak in a medium bowl. Season with marinade mixture, then place in the fridge for at least an hour. The longer the better.
  2. Preheat oven to 375º. Slice bell peppers in half, in a large baking dish and bake until tender, 30 minutes or less.
  3. Slice yellow onion and set aside.
  4. Rinse mushrooms, then set in a small bowl. Season lightly with salt and pepper.
  5. In a large skillet over medium-high heat, melt one tablespoon of butter. Add onions and mushrooms. Cook until soft.
  6. Place marinated steak in onion and mushroom mixture. Cook on medium-high heat until steak is done, at least seven minutes, or to desired wellness.
  7. Place sliced provolone in each bell pepper half.
  8. Scoop steak, onion, and mushroom filling on top of the provolone.
  9. Add provolone to top of the steak mixture.
  10. Broil on high until cheese has lightly browned, monitor closely, should be around one minute.
  11. Enjoy hot with your favorite vegetable side or alone.

Special Notations:

  1. For extra cheesiness, mix shredded mozzarella in the steak mixture prior to scooping on top of the bell pepper. Then top with the final layer of provolone prior to broiling.

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