Cheesesteak Filling:

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12 oz top sirloin steak, thinly sliced & excess fat trimmed

1 cup (100 g) low fat mozzarella, shredded

½ red bell pepper (60 g), thinly sliced

¼ medium yellow onion (40 g), finely diced

½ medium carrot (30 g), finely diced

¼ cup (30 g) cremini mushrooms, finely diced

¼ tsp: salt, ground black pepper

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To Assemble:

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2 bell peppers (340 g), halved & de-seeded *I used 1 green and 1 orange for a pop of color

Cheesesteak Filling, divided

4 slices low fat provolone cheese, divided

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1. Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season generously with salt and pepper and bake on a parchment-lined baking sheet for 10 minutes.

2. Optional step for more tender beef (skip if you’re in a rush): Add 1 tsp cornstarch and 1 tsp baking soda to sliced steak. Toss to combine and let sit for at least 10 minutes to tenderize the steak.

3. Add remaining 1 tbsp of olive oil to a large frying pan and heat over medium-high heat. Add steak, season generously with salt & pepper, then sear for 1 minute per side. Remove from heat and set aside.

4. In the same skillet, add mushrooms and cook until they start to release juices, about 2 minutes. Add onions and red pepper, sautéing for 2-3 minutes until just tender, seasoning with salt and pepper.

5. Meanwhile, remove green peppers from oven. Divide steak and veggies among peppers then top with cheese. Bake for 10 minutes or until cheese is melted. Remove and serve!

If you want to lose fat and eat healther, but you dont want to give up your favorite cravings, make these easy and delicious philly cheesesteak stuffed peppers! Each packs 36 grams of protein, plus theyre super low fat and low carb, but they taste exactly like a cheesesteak! They're ready in under 30 minutes. The full recipe is on my substack. remember to follow for more and youll thank me later!