Description
This Philly Cheesesteak Stuffed Peppers recipe combines tender sirloin steak, sautéed mushrooms, onions, and bell peppers stuffed into roasted green bell peppers, topped with a flavorful creamy sauce or cheese. It’s a delicious low-carb, satisfying twist on the classic Philly cheesesteak sandwich, perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Stuffed Peppers:
- 1 lb sirloin steak, thinly sliced
- 4 green bell peppers, cut in half and seeded
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tbsp avocado oil
- 1 tbsp Worcestershire sauce or coconut aminos
- Salt and pepper to taste
- Parsley for garnish
- 1/2 cup Mac’s Awesome Sauce or substitute mozzarella or dairy-free cheese
Mac’s Awesome Sauce:
- 1 cup mayo or Greek yogurt (if not dairy-free)
- 2 tbsp finely chopped onions
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and bake the peppers unstuffed for 10 minutes to soften slightly.
- Optional Quick Soften: Alternatively, boil a large pot of water. Place the peppers in boiling water and cook for 3-4 minutes to slightly soften. Remove with tongs, drain on paper towels, and place upright in a baking dish.
- Prep Vegetables and Steak: Thinly slice the yellow onion, julienne the red bell pepper, clean and slice the mushrooms, and slice the sirloin steak against the grain into thin strips.
- Cook the Steak: Heat a drizzle of avocado oil in a large skillet over medium-high heat. Add the steak slices and cook until browned, about 2-3 minutes per side. Season with salt and pepper, then remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add 1 tbsp avocado oil. Add minced garlic, mushrooms, red bell pepper, and onion. Cook until tender, about 4-5 minutes. Return the steak to the skillet, add Worcestershire sauce or coconut aminos, and cook together for 1-2 minutes.
- Make Mac’s Awesome Sauce: In a small bowl, combine mayo or Greek yogurt, finely chopped onions, Worcestershire sauce, salt, and pepper. Mix well until smooth.
- Assemble Peppers: Spoon a heaping amount of the steak and vegetable mixture into each pre-baked pepper half. Top each filled pepper with 2 tbsp of Mac’s Awesome Sauce or your choice of cheese.
- Bake Stuffed Peppers: Place the stuffed peppers back into the oven and bake for 15-20 minutes until the cheese is melted, bubbly, and the peppers are tender.
- Garnish and Serve: Remove from oven and garnish with chopped parsley before serving.
Notes
- Dairy-Free Option: Omit cheese and use Mac’s Awesome Sauce as a flavorful topping. Alternatively, use dairy-free cream cheese for extra creaminess.
- Storage Tips: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave, air fryer, or oven for best results. Store leftover sauce separately in an airtight container for up to one week, stir before serving.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
