Description
This recipe transforms classic philly cheesesteak flavors into a healthier, low-carb stuffed bell pepper dish, perfect for a satisfying weeknight dinner. It offers a savory beef and caramelized onion filling with a creamy smoked paprika cheddar sauce.
Ingredients
Scale
- 4 large bell peppers (green, yellow, or red), halved lengthwise and seeds removed
- 450 g thinly shaved beef steak (ribeye or sirloin), fat trimmed and cut into 2.5 cm pieces
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 30 ml vegetable oil, divided
- 5 g salt, divided
- 2.5 g black pepper, divided
- 45 g unsalted butter
- 45 g all-purpose flour
- 475 ml whole milk
- 225 g sharp cheddar cheese, freshly shredded
- 7 g smoked paprika, divided
- 5 ml alcohol-free Dijon mustard
- Pinch cayenne pepper, optional
- 15 g fresh chives, finely chopped
Instructions
- Prepare the Peppers: Preheat your oven to 190°C (375°F). Lightly grease a large 9×13 baking dish. Arrange the halved bell peppers cut-side up in the dish.
- Sauté Aromatics: Heat 15 ml (1 tablespoon) vegetable oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant. Transfer onions and garlic to a bowl.
- Brown the Beef: Add the remaining 15 ml (1 tablespoon) vegetable oil to the skillet. Increase heat to high. Add shaved beef steak in a single layer and cook for 2-3 minutes per side until browned on the edges. Season with 2.5 g (0.5 teaspoon) salt and 1.25 g (0.25 teaspoon) black pepper. Return the cooked onion and garlic to the skillet with the beef; stir to combine. Remove from heat.
- Craft the Smoked Paprika Cheddar Sauce: In a medium saucepan, melt 45 g (3 tablespoons) butter over medium heat. Whisk in 45 g (3 tablespoons) flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth roux. Gradually whisk in 475 ml (2 cups) whole milk until smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon, about 3-5 minutes.
- Finish the Sauce and Filling: Remove the saucepan from heat. Stir in 225 g (2 cups) shredded cheddar cheese, 5 g (1 teaspoon) smoked paprika, 5 ml (1 teaspoon) alcohol-free Dijon mustard, the remaining salt and pepper, and cayenne pepper (if using) until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed. Spoon about half of this prepared cheese sauce into the beef mixture and stir until well combined. (If the mixture looks a little dry, add an extra tablespoon or two of sauce.)
- Stuff and Top the Peppers: Evenly fill each bell pepper half with the beef and cheese mixture. Pour the remaining Smoked Paprika Cheddar Sauce generously over the stuffed peppers.
- Bake to Perfection: Bake for 30-35 minutes, or until the peppers are tender when pierced with a fork, the filling is heated through, and the cheese sauce is bubbly and lightly browned on the edges. Let them cool for 5 minutes before serving to set the sauce.
- Serve with Flair: Carefully transfer two stuffed pepper halves per plate. Drizzle any excess melted sauce from the baking dish over the peppers. Sprinkle generously with fresh chopped chives. For extra visual appeal, lightly dust a pinch of the remaining smoked paprika directly over the cheesy topping just before serving.
Notes
Use organic bell peppers and grass-fed beef for best flavor. A gluten-free flour blend can be used for a GF option. If the beef mixture appears dry, add more cheese sauce. For faster cooking, an air fryer can be used at 350°F for 15-20 minutes. Pre-sliced steak saves prep time. Cool peppers for 5 minutes before serving to set the sauce. Lightly dust with extra smoked paprika for visual appeal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves (approx 300 g)
- Calories: 480 calories
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg