Beef Philly Cheesesteak Peppers (Printable)

Savory beef and cheese-stuffed bell peppers with onions and spices for a flavorful low-carb meal.

# What You Need:

→ Vegetables

01 - 4 large bell peppers, halved lengthwise and seeds removed
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup mushrooms, thinly sliced (optional)

→ Meats

04 - 1 pound thinly sliced beef sirloin or ribeye

→ Dairy

05 - 8 slices provolone cheese
06 - 1 tablespoon cream cheese, softened (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

# How-To:

01 - Preheat the oven to 375°F.
02 - Arrange the bell pepper halves cut-side up in a large baking dish and roast for 10 minutes to soften.
03 - Heat olive oil in a large skillet over medium-high heat. Add sliced onions and mushrooms if using, sautéing until softened, approximately 5 minutes.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
05 - Add thinly sliced beef to the skillet. Season with salt, black pepper, and Worcestershire sauce. Stir and cook until beef is just cooked through, about 3 to 4 minutes.
06 - Stir in softened cream cheese if using until melted and fully combined, then remove from heat.
07 - Remove the peppers from the oven and spoon the beef mixture evenly into each pepper half.
08 - Top each stuffed pepper with one slice of provolone cheese.
09 - Return the stuffed peppers to the oven and bake for 15 to 20 minutes until cheese is melted and peppers are tender.
10 - Serve hot and enjoy.

# Expert Tips:

01 -
  • It tastes indulgent and cheesy without any of the guilt if you're watching carbs.
  • The whole thing comes together in under an hour, perfect for a weeknight that still feels special.
  • Peppers get tender and slightly caramelized while the filling stays juicy and rich inside.
  • You can prep the beef mixture ahead and stuff the peppers right before baking for easy hosting.
02 -
  • Don't skip the initial 10-minute roast of the peppers alone. It's the difference between peppers that are tender and peppers that are mushy or still crisp in the wrong spots.
  • If your peppers are small or medium, reduce the final baking time to 10 to 12 minutes or they'll collapse into mush. Larger peppers need the full 15 to 20.
  • Make sure your beef is actually thinly sliced before you start cooking. If it's in chunks, it won't cook evenly and will stay tough.
03 -
  • Get your beef sliced thin at the butcher counter instead of doing it at home—it's worth the ask and saves you time and frustration.
  • Taste the beef filling before you stuff the peppers and adjust the seasoning. The peppers themselves are sweet and mild, so your filling needs to be flavorful enough to balance that.
  • If your provolone slices are too thick and won't drape into the peppers nicely, pull them apart gently or ask for thinner slices at the deli.

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