“HEALTHIER” PHILLY CHEESESTEAKS, COMING RIGHT UP! Zucchini boats are my JAM and I love coming up with new ways to spice them up and this recipe does just that! These Philly Cheesesteak Zucchini Boats are already a BIG winner in our household, they are delicious and healthy, but especially because they make for great leftovers.
I have been trying to branch out on our dinner recipes because I feel like we have had a constant rotation of only about 5 different meals! Now that we are getting closer to fall and some cooler temps, I feel like my creative juices are flowing. I stand by my opinion that fall/winter dinner recipes are JUST BETTER.
While these zucchini boats do take a little more “prep” than most of my recipes, they are worth the extra work, I promise. Plus, I always make a large batch and then Shane and I can continue to take them to work for our lunches throughout the week!
This is a recipe that will be LURVED by the whole family! There isn’t anything spicy per se, but I would suggest using provolone/mozzarella versus pepper jack if you have little humans who eat with you or someone who doesn’t enjoy spicy foods!
The full recipe is listed below! Be sure to let me know if you test this one out or tag me on Instagram (@littlehouseinop), I absolutely love seeing these recipes in your homes and in your kitchens!
- 2 (large) zucchini, halved lengthwise or 4 (small/medium) zucchini halved lengthwise
- 1 pound sirloin stead thinly sliced
- 1 large chopped onion
- 2 bell sliced peppers (red & green)
- 2 cloves minced garlic
- 2 cups shredded provolone
- 1 teaspoon dried oregano
- Italian seasoning
- olive oil
- black pepper
- Preheat oven to 350 degrees. Score the zucchinis (similar to an avocado), scoop out insides into a bowl. You will be using the insides later on. Place zucchinis into a large 9×13 baking dish; generously drizzle with olive oil, sprinkle with Italian seasoning, salt and pepper. Bake for 17-19 minutes or until zucchini are tender.
- While the zucchini bake, combine tablespoon olive oil, onion, peppers, and scooped out zucchini insides in medium skillet over medium heat. Season with slat and pepper. Cook on medium for 4-6 minutes or until veggies are soft. Be sure to stir frequently. Remove from heat and transfer to large bowl.
- Return empty skillet to heat; adding in another tablespoon of olive oil, dried oregano, and 2 cloves of minced garlic. Place thinly sliced sirloin steak strips flatly into the skillet. Cooking the steak in batches if necessary to ensure all pieces are flat. Cook for 2-3 minutes before flipping over and cooking other side for 2-3 minutes. Remove from heat and combine with veggies in large bowl.
- Fill zucchini boats with steak and veggie filling, then top with shredded provolone. Bake boats until cheese is melted, ooey, and gooey, about 12 minutes.
- To store, place zucchini boats in air tight container and keep in the refrigerator.
- Make sure to stir the veggies when cooking them to ensure they don’t burn or stick to the bottom of the skillet.
- I like using the provolone/mozzarella combination pack of shredded cheese. I have also used shredded pepper jack cheese to add a little bit of spice!
- These are great warmed up in the microwave as leftovers or for lunches the next day!