Beef Philly Cheesesteak Stuffed Peppers (Printable)
Classic Philly flavors stuffed into tender bell peppers topped with melted provolone cheese for a low-carb meal.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, halved and seeded
02 - 1 large yellow onion, thinly sliced
03 - 8 oz cremini or white mushrooms, sliced
→ Meats
04 - 1 lb beef sirloin or ribeye, thinly sliced
→ Dairy
05 - 8 slices provolone cheese
→ Pantry
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1 tsp Worcestershire sauce
09 - 1/2 tsp salt
10 - 1/2 tsp freshly ground black pepper
# How-To:
01 - Preheat your oven to 400°F. Arrange the pepper halves cut side up in a baking dish. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Pre-bake for 10 minutes to soften.
02 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and mushrooms, sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Push vegetables to the side of the skillet. Add the sliced beef and cook, stirring occasionally, until just browned, about 3–4 minutes. Stir in Worcestershire sauce and mix vegetables and beef together. Season with salt and pepper.
04 - Remove peppers from the oven. Fill each pepper half with the beef and vegetable mixture. Top each with a slice of provolone cheese.
05 - Return to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbly and peppers are tender.
06 - Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- You get all the savory, cheesy, umami-packed satisfaction of a Philly cheesesteak without needing to hunt down good bread.
- It's naturally low-carb and gluten-free, but nobody will know they're eating "healthier" because it tastes too good.
- The peppers soften into the perfect vessel, and when the cheese melts over everything, it genuinely feels like comfort food.
02 -
- Don't skip the pre-baking of the peppers—I learned this the hard way when I tried to rush and ended up with peppers that were raw inside while the cheese burned on top.
- Thin slicing the beef actually matters; if it's too chunky, it won't cook through in time and won't have those tender, melt-in-your-mouth moments that make this dish sing.
- The Worcestershire sauce isn't optional flavor fluff—it's the backbone that ties everything back to the original Philly experience.
03 -
- If you're making this for a crowd, you can prep the peppers and filling ahead of time, then just assemble and bake right before dinner.
- Leftovers reheat beautifully in a 350°F oven for about 10 minutes, and honestly, they taste even better the next day when all the flavors have had time to cozy up together.