Philly Cheesesteak Stuffed Peppers

My outlook on eating is that nothing should be off limits; I simply like to manipulate a recipe into a more nutritious option, without sacrificing my craving.  With the football season in full swing (Go Giants!) I wanted to put my healthy mark on the tailgate favorite, Philly steak and cheese sandwich.  There really might not be anything as satisfying as melted cheese, caramelized veggies, and thinly sliced beef loaded into a soft bun, except maybe knowing it is possible to get those same flavors without having to sacrifice the high calories and fat. 

Related posts:


  • 1 lb of flank steak
  • 3 green bell peppers
  • 1 large yellow onion
  • 2 cups of Portobello mushrooms
  • 2 tbsp. of olive oil
  • 2 tsp. of garlic powder
  • 2 tsp. of Dijon mustard
  • 4 slices of provolone cheese
  • Servings: 4
  • Difficulty: easy


  • Roughly chop one of the bell peppers, onion, and mushrooms
  • Slice the remaining peppers in half and set aside
  • Slice the steak into thin strips
  • Over medium high heat, heat the olive oil and add the garlic powder, peppers and onions
  • Cook until tender and until peppers and onions begin to caramelize
  • Add the sliced steak and continue to sauté until steak is cooked
  • Add the mushrooms and Dijon mustard and sauté for another 3 minutes
  • Slice the provolone cheese in half and place one half on the bottom of the sliced bell pepper
  • Fill each pepper with the steak and veggie filling
  • Top each pepper with the remaining half of provolone
  • Cover each pepper with aluminum foil and bake at 350 degrees for 45 minutes
  • Let sit for 5-10 minutes until serving


  • Calories:  371
  • Carbohydrates:  9 grams
  • Fats:  22 grams
  • Protein:  33 grams

Leave a Reply

Your email address will not be published. Required fields are marked *