I love a good philly cheese steak sandwich but now that I have embraced a Keto lifestyle, my days of a delicious hoagie are gone. Today I am going to share a low carb version of this iconic sandwich…philly cheese steak stuffed peppers.
Philly Cheese Steak Stuffed Pepper Recipe:
- 1.5 Pounds Sirloin Steak
- 1 Small Onion
- 1 Pound Mushrooms
- 4 Bell Peppers, cut in half & seeded.
- 8-12 Slices Provolone Cheese
- Salt & Pepper
Step 1) Preheat oven to 350 degree degrees and cook raw pepper halves for 20 minutes or until soft. You can also blanch the peppers in a pot of salted boiling water for 5-7 minutes if you prefer.
Step 2) Cut Sirloin Steak in thin slices. TIP: I placed the steak in the freezer for 20 minutes to make it easier to thinly slice.
Step 3) Cook on medium-high heat until meat is browned. Set aside.
Step 3) In the same skillet, cook onion and mushrooms until soft.
Step 4) Place the meat back in the skillet with the onions & mushrooms. Let simmer 5 minutes or so.
Step 5) Place one slice of provolone in each pepper half.
Step 6) Place a heaping scoop of the steak/mushroom/onion mixture in to each of the peppers.
Step 7) Top the meat mixture with the rest of the provolone cheese.
Step 8) Place the peppers back in the oven and broil until cheese is melted with a little color.
These philly cheese steak stuffed peppers are delicious served with my cheese grits made with cauliflower. These will keep in the refrigerator for 5 days which make them a great option for meal prep.
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