Beef Philly Stuffed Peppers

I was staring into my fridge on a Wednesday night, holding a bag of bell peppers I'd bought on impulse, when it hit me: why not turn them into edible bowls? I had some ribeye thawed and half an onion that needed using, and suddenly the idea of a Philly cheesesteak without the bread felt less like a compromise and more like an upgrade. The first batch came out so ridiculously cheesy and satisfying that my partner declared it a new weeknight staple.

The smell that fills the kitchen while these bake is dangerously good. I once made them on a Sunday afternoon and my neighbor knocked on the door asking what I was cooking. Now she texts me every few weeks to see if it's stuffed pepper night.

Ingredients

• Bell peppers: Go for the biggest ones you can find so they hold plenty of filling, and any color works, though red and yellow tend to be a bit sweeter.
• Beef sirloin or ribeye: Ribeye has more marbling and tastes richer, but sirloin is leaner and still delicious if you slice it thin enough.
• Yellow onion: Slice it as thin as you can manage; it caramelizes beautifully and adds that classic Philly sweetness.
• Mushrooms: I like baby bellas for their earthy flavor, but white buttons work just fine too.
• Provolone cheese: The star of the show, melty and mild with just enough tang to balance the richness of the beef.
• Olive oil: Keeps everything from sticking and adds a subtle fruity note.
• Garlic: Fresh is always better; it blooms in the pan and makes the whole dish smell like a good decision.
• Worcestershire sauce: A tablespoon is all you need for that deep, umami punch that ties everything together.
• Salt and black pepper: Season confidently, the beef and veggies need it.

Instructions

Prep the Peppers:

Preheat your oven to 190°C (375°F) and arrange the halved, seeded bell peppers cut side up in a baking dish. They should fit snugly but not be squished.

Cook the Veggies:

Heat 1 tablespoon olive oil in a large skillet over medium high heat, then toss in the onions and mushrooms. Let them sizzle and soften for 5 to 7 minutes until they start to brown, then stir in the garlic for just a minute until fragrant.

Brown the Beef:

Remove the veggies and set them aside, then add the remaining tablespoon of oil to the same skillet. Add the sliced beef, season with salt and pepper, and cook for 3 to 4 minutes until just browned.

Combine and Season:

Stir in the Worcestershire sauce, then return the onion mushroom mixture to the pan and toss everything together. Take it off the heat once it's well mixed.

Stuff the Peppers:

Lay a slice of provolone at the bottom of each pepper half, then pile in the beef mixture generously. Top each one with another slice of provolone.

Bake Covered:

Cover the baking dish with foil and bake for 25 minutes. This steams the peppers so they get tender without drying out.

Finish Uncovered:

Remove the foil and bake for another 5 to 10 minutes until the cheese is bubbly and golden. Let them cool for 5 minutes before serving so you don't burn your tongue.

Save

These peppers have become my go to when I want something hearty but don't want to feel heavy afterward. There's something deeply satisfying about cutting into a stuffed pepper and seeing all that melted cheese and tender beef spill out, knowing you didn't need a single carb to make it happen.

Choosing Your Beef

Ribeye is my pick when I want maximum flavor because the fat renders down and keeps everything juicy. Sirloin is a great leaner option if you're watching fat intake, just make sure you slice it against the grain and don't overcook it. Either way, pop the beef in the freezer for 15 minutes before slicing so it's easier to get those paper thin cuts.

Make It Your Own

I've swapped provolone for mozzarella when that's what I had on hand, and it works beautifully if you like a milder, stretchier cheese. My friend adds sliced green bell peppers and jalapeños to the filling for extra heat and crunch. You can also throw in a pinch of red pepper flakes or a drizzle of hot sauce before baking if you want a little kick.

Serving and Storage

These are fantastic straight out of the oven, but they also reheat like a dream. I make a double batch and pack the leftovers for lunch; 90 seconds in the microwave and they taste almost as good as fresh. Pair them with a simple green salad, roasted potatoes, or even some crispy Brussels sprouts if you want to round out the plate.

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat covered with a damp paper towel to keep the peppers from drying out.
• You can freeze the assembled, unbaked peppers for up to 2 months; just thaw overnight and bake as directed.

Save

This recipe proved to me that you don't need bread to make a cheesesteak craveable. I hope these stuffed peppers become as much of a comfort in your kitchen as they are in mine.

Recipe FAQs

→ What type of beef works best for this dish?

Thinly sliced sirloin or ribeye is ideal for tender, flavorful results.

→ Can I use other cheeses instead of provolone?

Yes, mozzarella or Swiss cheese make great alternatives for a different flavor profile.

→ How do I prepare the peppers before stuffing?

Halve the bell peppers lengthwise and remove all seeds and membranes for easy filling.

→ Is it possible to add more vegetables to the filling?

Absolutely, sliced green peppers, jalapeños, or other veggies can be added for extra flavor and texture.

→ What is the best way to ensure the peppers are tender but not mushy?

Bake covered initially and then uncovered to let cheese bubble while the peppers soften but retain shape.