Beef Philly Cheesesteak Stuffed Peppers (Printable)
Tender beef with sautéed onions and melted provolone packed into sweet bell peppers for a satisfying low-carb twist on the iconic sandwich.
# What You Need:
→ Vegetables
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→ Meat
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→ Dairy
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→ Pantry
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# How-To:
01 - Preheat oven to 400°F. Arrange bell pepper halves cut side up in a baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; sauté 5–6 minutes until softened. Add garlic and cook 1 minute more.
03 - Push vegetables to the side of the skillet. Add remaining olive oil and sliced beef. Sauté 3–4 minutes, stirring, until just cooked. Stir in Worcestershire sauce, salt, and pepper. Combine beef and vegetables, then remove from heat.
04 - Place one slice provolone cheese in the bottom of each pepper half. Evenly fill peppers with beef mixture. Top with another slice provolone.
05 - Cover baking dish with foil and bake 20 minutes. Remove foil and bake 10–15 minutes more until peppers are tender and cheese is melted and golden.
# Expert Tips:
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- All the greasy spoon flavor without the heavy bread weighing you down.
- The peppers get incredibly sweet and tender which balances the savory beef perfectly.
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- Do not overcook the beef in the skillet or it will become tough in the oven.
- Cutting the peppers in half lengthwise instead of rings makes them much easier to fill.
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- Wrapping the baking dish tightly with foil traps steam to cook the peppers through.
- Broil the dish for the last two minutes if you want the cheese extra crispy.