Beef Philly Cheesesteak Stuffed Peppers

The first time I made these stuffed peppers, my husband actually stopped scrolling through his phone and came into the kitchen to see what smelled so incredible. The combination of sizzling beef, caramelized onions, and melting provolone creates an aroma that basically demands attention. Now they're our go-to when we want something that feels indulgent but still keeps us on track with our low-carb goals.

Last summer I served these at a small dinner party and watched my friend who swears she hates bell peppers accidentally eat two servings. She kept asking what I'd done differently, expecting some complicated technique, but it's really just about letting those onions get properly golden and not rushing the beef.

Ingredients

• 4 large bell peppers: Any color works but I love using mixed colors for a gorgeous presentation on the table
• 1 medium yellow onion: Thinly slice these instead of chopping so they mimic the texture of authentic cheesesteak toppings
• 1 cup cremini mushrooms: These add a wonderful earthy flavor and extra moisture to the filling
• 450 g beef sirloin or ribeye: Ask your butcher to slice it paper thin or pop it in the freezer for 20 minutes before slicing yourself
• 8 slices provolone cheese: This is the classic cheesesteak choice and melts beautifully into all the nooks and crannies
• 2 tbsp olive oil: Use half for the vegetables and half for cooking the beef
• 2 garlic cloves: Minced finely so the flavor distributes evenly throughout the filling
• 1 tsp Worcestershire sauce: The secret ingredient that gives the beef that irresistible savory depth
• 1/2 tsp kosher salt and pepper: Adjust to taste but this amount is perfect for most palates

Instructions

Prepare the peppers:

Preheat your oven to 200°C and arrange those bell pepper halves in a baking dish like little edible bowls waiting to be filled.

Caramelize the vegetables:

Heat one tablespoon of olive oil in a large skillet over medium-high heat then add those onions and mushrooms sautéing until softened and golden about 5 minutes.

Cook the beef:

Add the remaining oil to the skillet and cook the beef until just browned for 2-3 minutes then stir in the garlic Worcestershire sauce salt and pepper.

Combine everything:

Return those beautiful onions and mushrooms to the skillet and mix everything together letting the flavors meld for another minute or two.

Assemble the peppers:

Place a half slice of provolone in the bottom of each pepper then generously fill with the beef mixture before topping with another full slice.

Bake to perfection:

Cover the dish with foil and bake for 20 minutes then remove foil and continue baking 5-10 more minutes until that cheese is bubbly and peppers are tender.

Save

These peppers have become my favorite dish to bring to friends who are watching their carb intake but still want something satisfying and delicious. There's something so gratifying about watching someone take that first bite and realizing they're not missing out on anything at all.

Choosing the Right Peppers

I've learned that flat-bottomed peppers are ideal because they sit stably in the baking dish and hold more filling. Look for peppers with straight sides rather than curved ones and give them a gentle press at the store to make sure they feel firm and heavy for their size.

Make-Ahead Magic

You can assemble these peppers a day ahead and keep them covered in the refrigerator before baking. I actually think the flavors meld even better when they have time to hang out together so don't be afraid to prep these in the morning for dinner that evening.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness of the cheese and beef perfectly. Sometimes I serve these with roasted cauliflower on the side for extra vegetable goodness but honestly the peppers are pretty satisfying all on their own.

• A dollop of sour cream or Greek yogurt adds a cool contrast
• Fresh parsley or chives sprinkled on top bring welcome brightness
• Hot sauce on the side lets everyone customize their heat level

Save

These stuffed peppers have transformed from a simple low-carb experiment into one of our most requested comfort food dinners proving that eating lighter doesn't mean sacrificing satisfaction.

Recipe FAQs

→ Can I substitute the provolone cheese?

Yes, mozzarella or cheddar cheese can be used as alternatives depending on your flavor preference.

→ What type of beef works best?

Thinly sliced sirloin or ribeye delivers tender, juicy results ideal for this filling.

→ How do I prepare the vegetables for stuffing?

Bell peppers should be halved and seeded, onions thinly sliced, and mushrooms sliced before sautéing.

→ Is this dish suitable for a low-carb diet?

Yes, using bell peppers and a lean beef filling keeps the dish low in carbohydrates.

→ Can I add other ingredients for extra flavor?

Sautéed green bell pepper strips or additional spices may be included to enhance taste.