Beef Philly Cheesesteak Stuffed Peppers (Printer-friendly)

Roasted bell peppers filled with beef, onions, mushrooms, and melted provolone for a flavorful low-carb dish.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, halved lengthwise and seeded
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup sliced mushrooms

→ Meats

04 - 1 lb thinly sliced beef sirloin or ribeye

→ Cheese

05 - 8 slices provolone cheese

→ Pantry

06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tbsp Worcestershire sauce
09 - ½ tsp salt
10 - ½ tsp black pepper

# How to Prepare:

01 - Preheat oven to 375°F. Place bell pepper halves cut side up in a baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onions and mushrooms 5–7 minutes until softened and lightly browned. Add minced garlic and cook 1 more minute. Remove vegetables and set aside.
03 - Add remaining 1 tablespoon olive oil to the same skillet. Season beef with salt and pepper, cook 3–4 minutes until just browned. Stir in Worcestershire sauce, then return onion-mushroom mixture to the pan and toss to combine. Remove from heat.
04 - Place one slice of provolone cheese at the bottom of each pepper half. Fill peppers evenly with the beef and vegetable mixture. Top each with a second slice of provolone cheese.
05 - Cover baking dish with foil and bake for 25 minutes. Remove foil and continue baking 5–10 minutes until cheese is melted and bubbly and peppers are tender.
06 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It delivers all the indulgent flavor of a Philly cheesesteak without the bread, making it lighter but still completely satisfying.
  • The peppers become sweet and tender in the oven, adding a subtle veggie sweetness that balances the savory beef and cheese.
  • Its flexible enough to prep ahead and bake later, which saved me more than once on busy evenings.
02 -
  • Dont skip slicing the beef thin, or it will turn out chewy and tough no matter how long you cook it.
  • Covering the peppers with foil for the first part of baking steams them gently, so they soften without drying out or burning at the edges.
  • If your peppers are wobbly and wont stand upright, trim a tiny sliver off the rounded bottom to create a flat base.
03 -
  • Let the beef sit at room temperature for 10 minutes before slicing, it will be easier to cut thin and will cook more evenly.
  • Use a cast iron skillet if you have one, it holds heat better and gives the beef and veggies a deeper sear.
  • Taste the filling before stuffing the peppers and adjust the salt or Worcestershire sauce, this is your last chance to get the seasoning just right.

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