Skinny Philly Cheesesteak Bell Pepper Boats

Classic flavors with a low-carb twist.

Loved our Skinny Bell Pepper Nacho Boats and want to try more flavors? You’ve come to the right place! These skinny Philly cheesesteak bell pepper boats are another awesome, healthy appetizer in a new, great flavor! Made with traditional cheesesteak ingredients, these classic little snacks fit tons of great flavor into one little high protein, low carb package.

Classic Philly Cheesesteak Ingredients

Philly Cheesesteaks are a famous sandwich originating from Philadelphia. Traditionally made with sliced beef steak, provolone cheese, and sauteed onion and bell pepper, this meal is a widely known classic. Luckily, this dish is very easy to convert into delicious, healthy little bell pepper boats without having to change it up too much. 

Healthy Bell Pepper Boats

Because this dish is traditionally made with green bell peppers, we’ve just swapped the function of that ingredient from being an additional topping to becoming the base of the whole dish. Green bell peppers are high in essential vitamins and minerals, especially vitamin C. Nutrients found in green bell peppers have been shown to have preventative effects for cancer and chronic diseases. In this dish, you can just simply lay them on the baking sheet for crisper bell pepper boats, or you can add a few tablespoons of water to the bottom of a large casserole dish and then place the boats on top if you prefer softer bell peppers,

Make These Philly Cheesesteak Bell Pepper Boats

Remove the seeds, core, and membrane from all of the bell peppers and then slice each one into 6 vertical pieces where they dip down. Set the sliced bell peppers aside.

Heat olive oil in a pan over medium-high heat, then add the sliced onion. Saute until it’s softened and browned, around 5 minutes. Add the steak, salt, and pepper and heat until warm, just to combine the flavors. Remove the pan from the heat and preheat the oven to 375 degrees.

Evenly distribute the steak mixture into the bell pepper boats, then top each one with some provolone cheese. Bake them on a parchment lined baking sheet for 10 minutes, or until the cheese is melted and peppers are hot. Top them with some diced tomatoes if you wish, and enjoy!