Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins | Yield: 6 servings
A fan favourite! This Philly Cheesesteak Stuffed Sandwich with mushrooms, pepper, beef, and cheese is a huge hit always. A fun dish to serve to any gatherings, super impressive, and crazy delicious!
Enjoy your traditional Philly Cheesesteak without the bread. A healthier, lighter version that everyone will love! Bell Peppers stuffed with the most luscious meat filling and gooey cheese on top, my mouth is watering just by thinking about it! This cult-favourite dish never disappoints. All the goodness of our favourite sub sandwich in one amazing dish without the carbs.
Ingredients
1 lb lean ground beef
2 tbsp butter
1 small yellow onion, diced
8 oz. brown mushrooms, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
3 bell peppers, split in half and de-seeded through the stem
8 oz. shredded cheddar cheese, divided
1 c. beef broth
How to make Philly Cheesesteak Stuffed Peppers
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To a large cast-iron skillet, cook the ground beef until you have a deep brown crust. Break the meat apart, then stir until 50% or so of the beef have a deep crust. Set the beef aside.
Step 3: In the same skillet, add butter, onions, and mushrooms. Cook for about a minute or two, then stir. Continue to cook for 1 to 2 minutes more, then stir again.
Step 4: Return the beef to the pan along with the ketchup, Worcestershire sauce, salt, black pepper, and beef broth.
Step 5: Into halves of the bell peppers, scoop the mixture and top each with half of the cheese. Place in the preheated oven and bake for about 45 minutes, covered. Remove the cover, top with the rest of the cheese, and continue to bake for another 5 minutes until the cheese has melted.
Nutrition Facts:
Yield: 6 servings, Amount per serving: Calories: 334g | Carbohydrates: 9g | Protein: 28g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 739mg | Potassium: 680mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2385g | Vitamin C: 77.9g | Calcium: 300g | Iron: 2.7g
Ingredients
- 1 lb lean ground beef
- 2 tbsp butter
- 1 small yellow onion, diced
- 8 oz. brown mushrooms, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 3 bell peppers, split in half and de-seeded through the stem
- 8 oz. shredded cheddar cheese, divided
- 1 c. beef broth
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: To a large cast-iron skillet, cook the ground beef until you have a deep brown crust. Break the meat apart, then stir until 50% or so of the beef have a deep crust. Set the beef aside.
Step 3: In the same skillet, add butter, onions, and mushrooms. Cook for about a minute or two, then stir. Continue to cook for 1 to 2 minutes more, then stir again.
Step 4: Return the beef to the pan along with the ketchup, Worcestershire sauce, salt, black pepper, and beef broth.
Step 5: Into halves of the bell peppers, scoop the mixture and top each with half of the cheese. Place in the preheated oven and bake for about 45 minutes, covered. Remove the cover, top with the rest of the cheese, and continue to bake for another 5 minutes until the cheese has melted.
