Description
A low-carb twist on the classic Philly cheesesteak! These Philly Cheesesteak Bell Pepper Bites use bell pepper halves as the base, filled with tender beef, onions, melted cheese, and all the bold flavors of a traditional Philly cheesesteak.
Ingredients
Scale
- 2 large bell peppers, cut in half and seeds removed
- 1 lb thinly sliced ribeye steak or sirloin, cut into strips
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 oz provolone cheese, sliced or shredded
- 2 tablespoons mayonnaise (optional, for drizzle)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
- Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up on the baking sheet.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and sauté until softened and lightly caramelized, about 6–7 minutes.
- Add the sliced beef to the skillet with the onions, and cook for 5–7 minutes until the beef is browned and cooked through. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Fill each bell pepper half with the beef and onion mixture, packing it tightly.
- Top each filled bell pepper half with a slice or sprinkle of provolone cheese.
- Bake the filled bell peppers in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly.
- If desired, drizzle with a little mayonnaise and garnish with fresh parsley before serving.
Notes
- If you prefer a spicier version, add a few slices of jalapeños or a sprinkle of red pepper flakes to the beef mixture.
- For a lighter version, use a leaner cut of beef or swap the provolone cheese for a lower-fat option.
- Leftovers can be stored in an airtight container for up to 2 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bell pepper half
- Calories: 220
- Sugar: 4g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg