Philly Cheesesteak Stuffed Peppers All the Flavours No Bread
Recipe Introduction
Ever fancied a Philly Cheesesteak but without the bloomin' bread? I know, right? Introducing Philly Cheesesteak Stuffed Peppers with all that deliciousness, but served up in a colourful pepper boat.
It's a bit like a deconstructed sandwich, but bang on, I reckon!
Quick Hook
Are you craving that Philly Cheesesteak flavour? Philly Cheesesteak Stuffed Peppers with tender steak, melted cheese, and sweet peppers are here!
Brief Overview
These Cheesesteak Stuffed Peppers bring a taste of South Philly to your table. It's gluten-free Cheesesteak Stuffed Peppers and lower in carbs than the original.
This Cheesesteak Recipe is a medium difficulty dish and takes about an hour to make, serving 4 people.
Main Benefits
These Cheesesteak Stuffed Peppers are packed with protein. They are perfect for a BBQ or a casual weeknight dinner. The unique twist on a classic sandwich makes this recipe extra special.
Here's a stab at that, gov'nor!
Ready to get cooking?
Philly Cheesesteak Pepper Boats: What Makes This Recipe Special?
Forget the bread! We're taking all that juicy, cheesy Philly Cheesesteak goodness and stuffing it into sweet bell peppers. It's a fun, colourful, and slightly healthier way to enjoy a classic.
Honestly, it's a proper crowd pleaser. It is also perfect to serve it alongside Coleslaw or a light salad.
These Low Carb Philly Cheesesteak Peppers are a delicious twist on a classic. I've tweaked it a bit, making it easier to make at home, even if you're not a professional chef.
The secret? Thinly sliced steak. Seriously, the thinner, the better. It just melts in your mouth.
Right then, let's get down to brass tacks! We're doing Philly Cheesesteak Stuffed Peppers with all the trimmings. It's a proper belly filler, this.
Ingredients & Equipment: Get Your Kit On!
Let's make sure you've got everything you need. Don't want to be caught short halfway through, do we? Here's a stab at that, gov'nor! Bang on, I reckon.
Main Ingredients
- Bell Peppers : 4 large ones (about 800g total). Get a mix of colours; it looks dead nice.
- Olive Oil : 1 tbsp ( 15ml ) for the peppers and 1 tbsp ( 15ml ) for the filling.
- Steak : 1 lb ( 450g ) thinly sliced. Ribeye or sirloin is top-notch. Honestly, thin slicing is key. I sometimes partially freeze it; makes it a doddle to cut.
- Onion : 1 medium yellow onion, sliced (about 150g ).
- Bell Peppers (Again!) : 1 green and 1 red, sliced (about 150g each).
- Garlic : 2 cloves, minced (about 6g ).
- Worcestershire Sauce : 1 tsp ( 5ml ). Adds that umami kick, you know?
- Dried Oregano : 1/2 tsp ( 2.5ml ).
- Red Pepper Flakes : 1/4 tsp ( 1.25ml ) (optional, for a bit of zing).
- Provolone Cheese : 1 cup shredded ( 100g ) - or Cheez Whiz. If you want to be REALLY cheeky.
Seasoning Notes: Flavour Central!
For this Cheesesteak Recipe , Salt and pepper are crucial, of course. Don't be shy! The Worcestershire sauce is the secret weapon; it gives it that authentic taste.
You can use steak seasoning, just don't overdo it!
Red pepper flakes add a touch of heat. If you're not a fan, leave them out, no worries. And for a Low Carb Philly Cheesesteak Peppers twist, you could experiment with some smoked paprika.
Equipment Needed: Keep it Simple
All you really need is a good skillet or frying pan. A Baking Dish (9x13 inch) for the peppers. A sharp knife and cutting board.
And a couple of bowls to keep things organized.
Don't have a proper baking dish? A large oven safe frying pan will do the trick! This Philly Cheesesteak Stuffed Peppers with is all about convenience, right?
Right then, let's talk cooking methods for the best Philly Cheesesteak Stuffed Peppers you've ever had! Bang on, I reckon .
Forget the bread, we are going straight to the filling. It's all about bringing those authentic flavours to life inside those lovely sweet bell peppers.
Prep Steps: Laying the Groundwork
First, get your mise en place sorted. Chop all the veggies and slice the steak. I honestly find that part freezing the steak for about 30 minutes makes it WAY easier to slice thinly.
Here's a stab at that, gov'nor! This also applies to the peppers. Always wash them before slicing, you know? Having everything ready to go saves SO much time.
Safety first! Keep your cutting board stable. If using a mandoline to slice the onions, PLEASE use the finger guard, you do not want to have an accident, trust me.
step-by-step: The Cheesesteak Symphony
Here's how we get this show on the road, step-by-step:
- Preheat your oven to 375° F ( 190° C) . Get those peppers ready by halving them lengthwise, removing the seeds, and placing them cut-side up in a baking dish. Drizzle with a bit of olive oil and a sprinkle of salt and pepper.
- Sauté the sliced onion and pepper strips in a large skillet over medium high heat until they're softened and slightly caramelized, about 8- 10 minutes . Pop in the minced garlic the last minute, the aroma will be just divine.
- Crank up the heat to high. Cook the thinly sliced steak in batches in the same skillet for about 2- 3 minutes per batch, until browned and cooked through. Don't overcrowd the pan, otherwise, the meat steams instead of browns. Season with salt and pepper.
- Add the Worcestershire sauce, oregano, and red pepper flakes (if you want a little kick) to the steak during the last minute of cooking. This is where that Cheesesteak Recipe tang starts happening.
- Mix the sautéed veggies back into the skillet with the steak. Combine.
- Spoon that glorious cheesesteak mixture into the halved peppers.
- Top the filled peppers generously with shredded provolone (or, Cheez Whiz Stuffed Peppers , if you’re feeling bold!).
- Bake in the preheated oven for 15- 20 minutes , until the cheese is melted and bubbly and the peppers are tender.
Pro Tips: Elevating Your Stuffed Peppers
Don't overcook the steak! It should be browned and cooked through, but still tender. This is especially important if you're using a pricier cut like ribeye or sirloin.
No one wants a Cheesesteak Recipe with shoe leather steak!
If you really want to lean into that Philly Cheese Steak experience, use a mix of provolone and Cheez Whiz.
Adds a whole new level of indulgence, trust me. For a great Beef Dishes is a home run, and everyone loves it.
To save time, you can prep the steak filling ahead of time and store it in the fridge for up to 24 hours. Just assemble and bake when you're ready to eat!
Honestly, the aroma alone while these bake is enough to make your mouth water! Philly Cheesesteak Pepper Boats are ready for launch! These Stuffed Bell Peppers Recipe are great.
And for those looking for something lighter, this is a great Low Carb Philly Cheesesteak Peppers option! Or if you are on gluten-free Cheesesteak Stuffed Peppers ! Or even Philly Cheesesteak Stuffed Peppers with Provolone ! So many options for a quick dish.
Recipe Notes: Let's Get This Right!
Right, so you're about to make some amazing Philly Cheesesteak Stuffed Peppers with all the goodness of a classic Philly Cheese Steak , but without the bread, eh? Here's a stab at that, gov'nor! Trust me, this Cheesesteak Recipe is a winner, and these notes will help you nail it.
Serving Suggestions: Bang On Presentation
Honestly, presentation matters. These Philly Cheesesteak Pepper Boats look amazing on a plate. I like to arrange them artfully. A sprinkle of fresh parsley makes it pop!
On the side, I reckon you can't go wrong with some classic coleslaw. It's refreshing against the rich Beef Dishes .
A light salad with a vinaigrette also cuts through the cheesiness perfectly. For a proper cookout feel, add some potato salad.
Don't forget your favourite drinks too!
Storage Tips: Keepin' It Fresh
Got leftovers? No worries. Refrigerate those Cheesesteak Stuffed Peppers within two hours. Pop them into an airtight container, and they'll keep for up to three days.
Freezing is an option too, but the texture of the peppers might change a bit. To reheat, you can microwave, bake at 350° F ( 175° C) , or even pan-fry them until heated through.
It's important to check the internal temperature of your Cheesesteak Stuffed Peppers with Provolone
Variations: Get Creative with Your Cheesesteak Recipe!
Want to change things up a bit? Of course you do. These Stuffed Bell Peppers Recipe are super adaptable.
- Low Carb Philly Cheesesteak Peppers: Swap out some of the steak with cauliflower rice for a lighter option.
- gluten-free Cheesesteak Stuffed Peppers: This recipe is already gluten-free, but always double check your Worcestershire sauce label.
- Seasonal Swaps: In the autumn, try adding a little butternut squash puree to the filling for sweetness. During summer, feel free to add zucchini!
Nutrition Basics: Goodness in Every Bite
Okay, let's talk about nutrition. Each serving packs a good punch of protein (estimated 35g) and fiber (estimated 4g). It also is very rich and satisfying.
These Cheez Whiz Stuffed Peppers are a great way to get your protein in, plus, with the bell peppers, you get a good dose of vitamins.
Remember, these numbers are estimates. Portion sizes and specific ingredients can change things!
Right then, that's all for my recipe notes. I hope that helped! Honestly, don't be scared to experiment and make this Philly Cheesesteak Stuffed Peppers with your own. You've got this!
Frequently Asked Questions
Can I make Philly Cheesesteak Stuffed Peppers with ground beef instead of steak?
Absolutely! While thinly sliced steak gives you that authentic Philly vibe, ground beef or turkey is a great and budget friendly alternative. Just brown the ground meat in the skillet, drain off any excess fat, and then proceed with the recipe as written.
Think of it as a "sloppy cheesesteak" stuffed pepper still delicious, just a bit more rustic, like a good old-fashioned pub meal!
Is there a lower carb option for these Philly Cheesesteak Stuffed Peppers?
You bet! To reduce the carbs, you can substitute some cauliflower rice for part of the steak and vegetable filling, it'll bulk it out without adding many carbs. Also, load up on the peppers and go easy on the cheese to help keep the carb count down. They are a cracking low-carb alternative to the classic sandwich!
What's the best way to store leftover Philly Cheesesteak Stuffed Peppers?
Leftovers are great for lunch the next day! Let the peppers cool completely, then store them in an airtight container in the fridge for up to 3-4 days. To reheat, you can microwave them (though the peppers might get a bit softer), or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through.
They're almost as good as fresh, like a little flavour bomb ready to go!
Can I prep the Philly Cheesesteak Stuffed Peppers ahead of time?
Good shout! You can definitely prep these peppers in advance. Prepare the filling and stuff the peppers, but don't add the cheese. Cover the baking dish with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, add the cheese and bake as directed.
This is ideal if you're having a dinner party and want to get ahead of the game, leaving you more time to enjoy a G&T with your guests.
I can't find provolone, what other cheese works well in these Philly Cheesesteak Stuffed Peppers with?
No worries, mate! While provolone is a classic choice, you've got options. Monterey Jack, mozzarella, or even a pepper jack cheese would all work beautifully. If you are feeling particularly true to the Philly theme, then Cheez Whiz is the way to go, it really brings an authentic gooey flavour.
Any tips for getting the steak sliced super thin?
Thinly sliced steak is absolutely key to getting that authentic Philly texture, otherwise it will be chewy and not give the same experience! The easiest trick is to partially freeze the steak for about 30-45 minutes before slicing. This firms it up and makes it much easier to slice thinly with a sharp knife.
You can also ask your butcher to slice it for you they’ll have a meat slicer that can do the job in seconds!
Philly Cheesesteak Stuffed Peppers All The Flavo
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 |
|---|---|
| Fat | 25g |
| Fiber | 4g |
