Beef Philly Cheesesteak Peppers (Printable)

Bell peppers filled with flavorful sautéed beef, onions, mushrooms, and melted provolone cheese in a satisfying low-carb dish.

# What You’ll Need:

→ Peppers

01 - 4 large green bell peppers, halved lengthwise and seeds removed

→ Beef Filling

02 - 1 lb thinly sliced beef sirloin or ribeye
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, thinly sliced
05 - 1 cup sliced mushrooms
06 - 1 small green bell pepper, diced (optional)
07 - 2 cloves garlic, minced
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Cheese

11 - 8 slices provolone cheese

# How To Make It:

01 - Preheat oven to 375°F. Line a baking dish with parchment paper or lightly grease it.
02 - Place bell pepper halves cut side up in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook 2 to 3 minutes until softened.
04 - Add mushrooms and diced green bell pepper if using; sauté an additional 3 to 4 minutes until tender.
05 - Stir in minced garlic and cook for 30 seconds until fragrant.
06 - Add sliced beef, Worcestershire sauce, salt, and black pepper. Cook 3 to 5 minutes, stirring frequently, until beef is browned and cooked through. Remove from heat.
07 - Place one slice of provolone cheese inside each bell pepper half.
08 - Divide beef mixture evenly among pepper halves, pressing gently to fill.
09 - Place a second slice of provolone cheese on top of each stuffed pepper.
10 - Cover dish with foil and bake for 25 minutes.
11 - Remove foil and bake an additional 5 to 7 minutes until cheese is bubbly and golden.
12 - Allow to cool slightly before serving.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you really spent thirty minutes, which feels like cheating in the best way.
  • Low-carb without tasting like you're sacrificing anything—the cheese gets gloriously bubbly and the beef stays tender.
  • You can make it ahead and bake it later, so dinner prep becomes actually manageable.
02 -
  • Don't skip slicing the onions thin and letting them cook long enough to caramelize—this is where all the sweetness and depth comes from, and it makes everything taste like you've been stirring it for hours.
  • If your peppers seem still quite firm after the covered bake, you can always give them a few more minutes uncovered—every oven runs different, and you want them just tender enough to cut through with a fork.
03 -
  • If you're short on time, you can prep everything in the morning—slice the beef, chop the vegetables—and do the actual cooking at dinner time, which makes the whole process feel much less daunting.
  • Let the beef cool in the skillet for just a minute before filling the peppers so the cheese on the bottom doesn't melt before you've arranged everything, and so you don't burn yourself fishing around inside hot peppers.

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