Description
These Philly Cheesesteak Bell Pepper Bites are a delicious low-carb twist on the classic Philly cheesesteak sandwich. Tender, seasoned ribeye steak and caramelized onions are stuffed into vibrant bell pepper halves, topped with melted provolone cheese, and baked to perfection. A drizzle of mayonnaise and fresh parsley garnish add a creamy and fresh finish, making this an easy and flavorful appetizer or light meal.
Ingredients
Scale
Vegetables
- 2 large bell peppers, cut in half and seeds removed
- 1 small onion, thinly sliced
- Fresh parsley, chopped (optional, for garnish)
Meat and Dairy
- 1 lb thinly sliced ribeye steak or sirloin, cut into strips
- 4 oz provolone cheese, sliced or shredded
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Extras
- 2 tablespoons mayonnaise (optional, for drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prepare for baking the stuffed peppers.
- Prepare Bell Peppers: Cut the bell peppers in half lengthwise and remove all seeds. Arrange the halves cut-side up on the prepared baking sheet, ready to be filled.
- Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and sauté, stirring occasionally, until softened and lightly caramelized, about 6 to 7 minutes.
- Cook the Beef: Add the sliced ribeye steak to the skillet with the onions. Cook for 5 to 7 minutes until the beef is browned and cooked through. Season the mixture with garlic powder, onion powder, smoked paprika, salt, and pepper to taste, stirring well to combine.
- Fill Bell Peppers: Spoon and pack the beef and onion mixture evenly into each bell pepper half, ensuring they are filled well.
- Add Cheese Topping: Place a slice or sprinkle shredded provolone cheese atop each filled pepper half to melt during baking.
- Bake: Bake the stuffed peppers in the preheated oven for 10 to 12 minutes, or until the cheese has melted and is bubbly and slightly golden.
- Add Finishing Touches: Remove from oven, optionally drizzle each pepper with mayonnaise, and garnish with fresh chopped parsley before serving warm.
Notes
- Thinly slice the ribeye steak for quick, even cooking.
- Use different colored bell peppers for a colorful presentation.
- Mayonnaise drizzle is optional but adds a creamy contrast to the savory peppers.
- Can be prepared ahead by cooking the filling and assembling, then baking just before serving.
- For a spicier kick, add a pinch of crushed red pepper flakes to the beef mixture.
