Beef Philly Cheesesteak Stuffed Peppers (Printable)

Bell peppers filled with sautéed beef, onions, mushrooms, and melted provolone cheese for a satisfying low-carb meal.

# What You'll Need:

→ Vegetables

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

→ Meats

04 - 1 lb beef sirloin or ribeye, thinly sliced

→ Dairy

05 - 8 slices provolone cheese

→ Pantry & Seasonings

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

# Directions:

01 - Preheat oven to 400°F. Arrange bell pepper halves in a baking dish, cut side up.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and mushrooms; sauté until softened and lightly golden, about 5 minutes. Transfer to a bowl.
03 - Add remaining olive oil to the skillet. Add beef and cook until just browned, about 2-3 minutes. Add garlic, Worcestershire sauce, salt, and pepper; stir well.
04 - Return onions and mushrooms to the skillet. Mix to combine and cook for 1-2 minutes. Remove from heat.
05 - Place a half slice of provolone cheese in the bottom of each pepper half. Fill each pepper with the beef mixture, then top with another slice of provolone.
06 - Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese is bubbly and peppers are tender.
07 - Let cool slightly before serving.

# Expert Tips:

01 -
  • All the flavors of a classic Philly cheesesteak without the heavy bread
  • Each pepper becomes its own adorable serving vessel so portion control happens naturally
  • The beef filling comes together in under 15 minutes making it perfect for busy weeknights
02 -
  • Dont skip the step of partially freezing the beef if slicing it yourself because thin slices are essential for that authentic cheesesteak texture
  • The peppers will release some liquid during baking but this actually helps steam them from the inside
  • Letting the stuffed peppers rest for about 5 minutes after baking makes them easier to handle and lets the filling set slightly
03 -
  • If your peppers are wobbly use crumpled foil to create a stable base in the baking dish
  • Leftovers reheat beautifully in the microwave for an easy next day lunch

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