Cheesesteak Stuffed Peppers

Jan 08, 2020

Cheesesteak Stuffed Peppers

Even though it’s nearly 90 years old, not much has changed about the steak sandwich – except the famous addition of cheese!

Now, this bariatric-friendly twist makes the beloved cheesesteak a healthy, easy dinner the whole family is sure to love!


  • 4 bell peppers, halved
  • 1 tbsp. vegetable oil
  • 1 large onion, sliced
  • 16 oz. cremini mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. sirloin steak, thinly sliced
  • 2 tsp. Italian seasoning
  • 16 slices provolone
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
  3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
  4. Garnish with parsley before serving.


Serving size is 2 pepper halves. Serves 4.

Nutritional Analysis Per Serving
Calories 208
Total Fat 118 g
Carbohydrates 5 g
Protein 21 g


This recipe comes courtesy of My Bariatric Solutions.


University Bariatrics