Beef Philly Cheesesteak Stuffed Peppers

I discovered this dish on a weeknight when I had a fridge full of bell peppers and a craving for something that tasted indulgent but didn't require bread. The idea hit me while staring at those four crimson peppers—why not bring the entire Philly experience into one vessel? What started as a quick dinner hack has become the meal I make when I want to feel like I'm eating something special without the heavy aftermath.

I made this for my sister last month when she was stress-eating her way through a work project, and watching her face when she bit into one of these peppers—that moment when the cheese stretched and the beef and mushrooms came together—was worth every minute of prep. She asked for the recipe before she even finished her plate.

Ingredients

• 4 large bell peppers, halved and seeded: Use whatever color speaks to you, though I find red and yellow ones have a sweeter bite that plays beautifully against the savory filling.
• 1 large yellow onion, thinly sliced: The thin slices caramelize just enough in the skillet to add sweetness and body to the beef mixture.
• 8 oz cremini or white mushrooms, sliced: These add that meaty texture and umami depth that makes you forget you're not eating a fully loaded sandwich.
• 1 lb beef sirloin or ribeye, thinly sliced: Ask your butcher to shave it for you, or partially freeze it at home for about 30 minutes and slice it thin yourself—this matters.
• 8 slices provolone cheese: One slice per pepper half, and yes, provolone specifically makes a difference with its slightly salty, creamy melt.
• 2 tbsp olive oil: Split between prepping the peppers and cooking the filling so everything gets that golden kiss.
• 2 cloves garlic, minced: Fresh garlic here is non-negotiable; it wakes up the whole dish in the last minute of cooking.
• 1 tsp Worcestershire sauce: The secret weapon that nobody expects but everyone tastes—it's what makes this taste like an actual Philly.
• ½ tsp salt and ½ tsp freshly ground black pepper: Taste as you go; you might need a pinch more once everything comes together.

Instructions

Set up and soften your peppers:

Heat your oven to 400°F and arrange those pepper halves cut-side up in a baking dish like you're cradling them. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and slide them in for 10 minutes—this head start means they'll be tender enough to hold the filling without turning to mush.

Build the filling foundation:

While the peppers are warming, get your skillet hot over medium-high heat with the second tablespoon of oil. Throw in your onions and mushrooms and let them get golden and soft, about 4 to 5 minutes—you want them to start releasing their moisture and sweetening up.

Bring in the beef:

Push those vegetables to the edges and add your thinly sliced beef right to the hot part of the pan. Let it sear for a minute or two, then stir it around until it's mostly browned and no longer pink—don't overcook it because it'll finish in the oven.

Marry the flavors:

Pour in that Worcestershire sauce, toss everything together so the beef and vegetables coat in all those savory juices, and hit it with salt and pepper to taste. This is where it starts smelling like an actual Philly sandwich.

Fill and cheese:

Pull the peppers out of the oven, spoon that gorgeous filling into each half, and crown each one with a slice of provolone. Don't be shy with the filling—these peppers can handle it.

Melt and finish:

Slide everything back into the oven for 12 to 15 minutes, just until the cheese is bubbling and the peppers are completely tender when you poke them. You want that cheese golden in spots, not scorched.

Save

There's something unexpectedly special about a meal that reimagines a classic and makes you feel like you invented something entirely new. These stuffed peppers proved to me that the best cooking isn't always about following tradition—sometimes it's about asking yourself what you're actually craving and building it from there.

Why This Works as a Weeknight Meal

The beauty of this dish is that while it sounds impressive enough to serve guests, it comes together in under an hour with minimal fuss. You're not juggling multiple pots or waiting for anything to proof or reduce for hours. The oven does most of the work while you sip your drink and feel like you have your life together.

Customizing Your Filling

I've added thin slices of hot peppers when I wanted a little kick, and my neighbor swears by adding a tablespoon of cream cheese mixed in for extra richness. Some people throw in a handful of sautéed spinach, and honestly, it's gorgeous. The framework here is flexible enough to let you play around while keeping that core Philly character intact.

Cheese and Cheese Alternatives

While provolone is my choice and what makes this taste authentic, mozzarella will give you more stretch and drama when the cheese melts, and Swiss cheese brings a nuttier complexity. The ingredient list is forgiving because what matters most is that you're using cheese you actually enjoy eating. These stuffed peppers have taught me that the best recipe is the one tailored to your kitchen and your tastes.

• Don't be afraid to mix cheeses if you have them on hand.
• Remember that sharp cheeses will add more flavor intensity, so use a lighter hand with them.
• Whatever cheese you choose, make sure it's sliced thick enough to cover the filling without falling through.

Save

This is the kind of dish that reminds you why you started cooking in the first place—it's nourishing, it's comforting, and it tastes like care. Make it for yourself on a Tuesday night, or make it for people you love, and let the melted cheese and tender peppers do the talking.

Recipe FAQs

→ Can I use ground beef instead of steak?

Yes, ground beef works well, though thinly sliced steak mimics the classic texture better.

→ Are these stuffed peppers keto-friendly?

Yes, these peppers are low-carb and keto-friendly, provided you use a sugar-free Worcestershire sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Can I freeze these stuffed peppers?

You can freeze the assembled stuffed peppers before baking. Thaw overnight in the fridge before cooking.

→ What cheese substitutes can I use?

Mozzarella or Swiss cheese make excellent substitutes for provolone if you prefer a different flavor profile.