Save Experience all the beloved flavors of a classic Philly cheesesteak transformed into a wholesome, low-carb meal. Sweet bell peppers serve as edible vessels, cradling a savory filling of thinly sliced beef sirloin, caramelized onions, earthy mushrooms, and aromatic garlic. Each pepper half gets layered with creamy provolone cheese that melts into golden perfection during baking. The result delivers that signature sandwich satisfaction—tender meat, rich cheese, and sweet vegetables—while keeping carbohydrates at just 10 grams per serving.
The smell of onions and beef sizzling in the pan filled the whole apartment before I even turned on the oven. I was originally craving a messy cheesesteak but wanted something lighter for a rainy Tuesday dinner. It turned out to be one of those happy accidents where the stuffed peppers tasted even better than the sandwich. The sweetness of the peppers just balances out the saltiness of the meat in a way bread never could.
My brother usually rolls his eyes at healthy versions of his favorite foods. He took one bite of these peppers and immediately asked if there were leftovers for lunch the next day. Seeing him go back for seconds was the ultimate compliment to this low carb experiment.
Ingredients
- Bell peppers: Sweet peppers act as the perfect edible bowl and soften up beautifully in the oven.
- Yellow onion: Thinly slicing the onion helps them caramelize slightly and melt into the beef.
- Mushrooms: Cremini mushrooms add an earthy texture and extra savory depth to the filling.
- Garlic: Minced fresh garlic blooms in the hot oil to build a aromatic base.
- Sirloin or ribeye: Thinly sliced high quality beef ensures the meat stays tender and juicy.
- Provolone cheese: This cheese melts perfectly and brings that classic mild tangy flavor.
- Olive oil: A good amount of oil prevents the beef and vegetables from drying out.
- Worcestershire sauce: Just a teaspoon adds that indispensable umami kick to the meat.
- Salt and pepper: Simple seasoning enhances all the natural flavors of the filling.
Instructions
- Prep the peppers:
- Preheat oven to 200 degrees C (400 degrees F) and arrange pepper halves in a baking dish.
- Sauté the vegetables:
- Cook onions and mushrooms in oil for 5 to 6 minutes until soft then add garlic.
- Cook the beef:
- Push veggies aside and cook beef for 3 to 4 minutes until browned then season everything.
- Add the first layer of cheese:
- Place a slice of provolone inside each pepper half before filling.
- Stuff the peppers:
- Fill each pepper generously with the beef and vegetable mixture.
- Top with cheese:
- Add a second slice of provolone on top of the filling for that gooey finish.
- Bake until bubbly:
- Cover with foil and bake for 20 minutes then uncover until cheese is golden.
Save These stuffed peppers have become a go to meal when we have friends over on casual Friday nights. Everyone always gathers around the baking dish waiting for the foil to come off. It is not just dinner but a warm and comforting center of the evening.
Making it Ahead
You can absolutely assemble these peppers a day ahead and keep them in the fridge. Just wait to bake them until you are ready to eat so the peppers do not get mushy.
Selecting the Beef
Ask your butcher to slice the beef very thin or pop the steak in the freezer for 20 minutes. A semi frozen steak is much easier to slice thinly against the grain for that authentic texture.
Serving Suggestions
A light side salad helps balance the richness of the cheesy beef filling.
- Roasted potatoes make a great side for anyone not strictly watching carbs.
- A cold glass of lager or iced tea cuts through the grease perfectly.
- Serve with hot sauce on the table for those who like a spicy kick.
Save I hope this recipe brings as much comfort to your table as it has to mine. Enjoy every delicious and cheesy bite.
Recipe FAQs
- → Can I prepare these stuffed peppers ahead of time?
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Yes, you can assemble the peppers completely and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the covered baking time if cooking from cold.
- → What cheese works best for these stuffed peppers?
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Provolone delivers the most authentic Philly cheesesteak flavor, but mozzarella melts beautifully, while Swiss adds a nutty depth. Feel free to use your favorite or what you have on hand.
- → Can I make these spicy?
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Absolutely. Add red pepper flakes to the beef mixture while cooking, or serve with hot sauce on the side. Jalapeño slices can also be layered into the peppers for extra heat.
- → How do I know when the peppers are done?
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The peppers should be tender when pierced with a fork, and the cheese on top should be melted and lightly golden. The filling should be hot and bubbling around the edges.
- → What sides pair well with this dish?
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A crisp green salad with vinaigrette balances the richness. Roasted potatoes, cauliflower rice, or steamed green beans also complement the flavors beautifully.
- → Can I freeze these stuffed peppers?
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Yes, assemble and freeze unbaked peppers wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.
