Beef Philly Cheesesteak Peppers

There's something about the smell of beef and onions caramelizing in a skillet that instantly transports me back to lazy Sunday afternoons at my aunt's kitchen. She was always experimenting with ways to make restaurant dishes at home, and one evening she stuffed those flavors into bell peppers instead of layering them on bread. I remember standing there watching the cheese bubble, thinking how brilliant it was—all the satisfaction of a Philly cheesesteak without the carbs, crispy peppers doing the work bread usually does.

I made this for my roommate who'd just started the keto diet and was genuinely sad about missing cheesesteaks. Watching her face light up when she took that first bite—the cheese stretchy, the beef tender, the pepper perfectly charred at the edges—that's when I realized this wasn't a compromise version of anything. It was its own thing, and honestly, better.

Ingredients

• 4 large bell peppers (any color), halved lengthwise and seeds removed: These are your edible vessels, and they get sweet and slightly caramelized as they roast. Pick peppers that sit flat on their cut side so they don't tip over in the oven.
• 1 lb (450 g) thinly sliced beef sirloin or ribeye: Ask your butcher to slice this thin, or partially freeze it at home for easier slicing. This cut becomes tender and almost melts into the other ingredients.
• 1 medium yellow onion, thinly sliced: The sweetness here balances the savory beef and cheese beautifully. Don't skip the slicing step—it helps them soften faster.
• 1 cup mushrooms, thinly sliced (optional): They add earthiness and mimic the texture of the peppers. Cremini or baby bella work best.
• 8 slices provolone cheese: This is the soul of the recipe—it's sharp enough to stand up to beef but melts smoothly. One slice per pepper half is the magic number.
• 1 tablespoon cream cheese, softened (optional, for extra creaminess): This makes the filling creamier and binds everything together. Don't use it cold straight from the fridge or it won't mix smoothly.
• 2 tablespoons olive oil: You need enough to prevent sticking and help the beef cook evenly in the pan.
• 2 cloves garlic, minced: Fresh garlic here matters more than you'd think. It adds a pungency that makes the whole dish taste less homemade and more like a restaurant version.
• 1 teaspoon Worcestershire sauce: This is your umami secret—it deepens everything without making it taste fishy. Use a gluten-free brand if needed.
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Taste as you go. The cheese will add saltiness too.

Instructions

Heat your oven and prep the peppers:

Preheat to 375°F (190°C). Arrange your pepper halves cut-side up in a baking dish, then slide them into the oven for 10 minutes. They'll start softening and their edges will just barely begin to brown. This head start matters because it keeps them from being too crisp later.

Build the filling base:

While the peppers roast, heat your olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced onions and mushrooms if using, and let them sauté for about 5 minutes, stirring occasionally, until the onions turn golden and smell sweet. They should be soft enough that a wooden spoon slides through them easily.

Add the aromatics:

Stir in your minced garlic and cook for just 1 minute until the kitchen smells incredible and the raw edge comes off the garlic. This brief moment is important—too long and garlic turns bitter.

Cook the beef:

Add your thin sliced beef to the skillet, breaking it up as it hits the hot pan. Season immediately with salt, pepper, and Worcestershire sauce, then stir constantly for 3 to 4 minutes until the beef is cooked through and no longer pink. It should look tender and slightly browned.

Finish the filling:

If you're using cream cheese, add it now and stir constantly until it melts completely and coats everything in a creamy sauce. The mixture should look rich and cohesive. Take the skillet off the heat.

Fill and cheese the peppers:

Pull the peppers from the oven carefully and spoon the beef mixture evenly into each pepper half, dividing it so every pepper gets a fair share. The peppers will be hot, so a spoon with a longer handle helps here. Top each half with a single slice of provolone, laying it across the filling so it drapes slightly down the sides.

Final bake:

Return the baking dish to the oven for 15 to 20 minutes. The cheese will bubble and turn golden brown at the edges, and the peppers will be completely tender and starting to collapse slightly. When the cheese looks bubbly and pulls away from the edges of the pan, you're done.

Serve:

Let them cool for a minute or two—the filling is hot enough to burn, trust me. Serve them straight from the dish while everything is still steaming.

Save

My neighbor brought over a bottle of wine one evening when I made these, and halfway through dinner she asked if I could teach her how to make them. It became our thing—every time she had people over, she'd text me for the recipe. There's something about food that gets shared easily that way, food that feels special without being fussy.

Cheese Choices and Swaps

Provolone is the traditional choice because it's sharp enough to stand up to the beef and melts without becoming oily. But honestly, this dish is forgiving. Swiss cheese gives you a nuttier flavor and a beautiful golden melt. Fresh mozzarella gets stringy and delicious but melts faster, so watch it closely. I've even used aged cheddar when that's what I had, and it added a tanginess that wasn't traditional but was absolutely delicious.

Making It Spicier or Adding Vegetables

If you want heat, thinly slice hot peppers and add them to the onion mixture in the skillet. They soften as they cook and distribute their heat throughout the filling. For extra vegetables without adding carbs, try adding spinach at the very end—wilt it right into the hot beef mixture so it cooks through. Sliced green peppers mixed with the other vegetables add another layer of flavor and texture.

Serving and Storage

These are best eaten fresh from the oven when everything is at its temperature-perfect. Leftovers keep in the fridge for three days and reheat beautifully in a 300°F oven for about 10 minutes until warmed through—the cheese won't separate like it does in the microwave. They're also a great make-ahead meal: prepare everything through the filling step, stuff the peppers, cover the dish tightly, and refrigerate. Just add 5 to 7 minutes to the final baking time if they go in cold.

• Pair with a crisp green salad dressed with vinaigrette to cut through the richness.
• Roasted asparagus or green beans cooked in garlic oil are perfect sides.
• A cold beer or dry wine complements the umami-rich filling better than you'd expect.

Save

This dish taught me that you don't need to recreate something exactly to honor it. Sometimes the best versions are the ones that adapt to what you have and what you love. Make these for someone, and I promise they'll ask for the recipe.

Recipe FAQs

→ Can I use other cheeses instead of provolone?

Yes, mozzarella or Swiss cheese are great alternatives that melt well and complement the beef and peppers.

→ How can I make this dish spicy?

Add thinly sliced hot peppers to the beef mixture before stuffing the peppers for an extra kick of heat.

→ Is it necessary to roast the peppers before stuffing?

Roasting the peppers softens them slightly and enhances their sweetness, helping them cook evenly once stuffed.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate. Bake them just before serving for best results.

→ What can I serve alongside these stuffed peppers?

A simple green salad or roasted potatoes pair beautifully, creating a well-rounded and satisfying meal.