Philly Cheesesteak Stuffed Peppers

A new spin on the classic cheesesteak! 



Ready In:




Good For:

Lunch, Dinner


-1 Cup of part-skim shredded mozzarella cheese (4oz/ 112 grams)
-8oz Top sirloin, trimmed
-4 Green bell peppers cut in halves
-1 Red onion
-Cooking spray
-1 cup sliced mushrooms
-Salt and pepper for desired taste

A few quick tips:

-Look for leaner cuts of steak: tenderloin, top sirloin, top round roast

-You can substitute out any of the veggies for others you prefer; also white onion works just as well!

-You do not have to use the part-skim mozzarella cheese, but it does keep it lower in fat and calories for your overall recipe if you do! 


Protein: 32.8 grams

Carbs: 10.5 grams NET carbs 7.4 grams

Fat: 11.1 grams

  • Protien 47.7% 47.7%
  • Carbs 15.2% 15.2%
  • Fat 36.3% 36.3%

Step by Step Instructions

Step 1

Preheat oven to 400 degrees.

Step 2

Take your halved peppers, spray one spray each of cooking spray on each and lightly season with salt and pepper. Cook in the oven a dish covered with foil for about 10 minutes.

Step 3

Spray a non-stick pan with cooking spray and turn up to medium-high heat. Add your sirloin, season with salt and pepper, and sear for 1 minute each side.

Step 4

Remove from heat and slice into very thin pieces. In the same pan, add your cut up mushrooms and onions, spray a little more cooking spray on them and let saute for another 2-3 minutes. Season with minimal salt and pepper.

Step 5

Now take your cooked green peppers out and evenly divide your steak and sauteed veggies among each pepper half.fway through.

Step 6

Top each pepper with about 2 tbsp of mozzarella (.5oz each half) and bake until the cheese is nice and melted. Serve and enjoy!