Description

These Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich—without sacrificing any of the flavor! Tender bell peppers are filled with savory sautéed steak, onions, mushrooms, and gooey provolone cheese. They’re satisfying, hearty, and perfect for a weeknight dinner or meal prep.

Ingredients

4 large green bell peppers (halved lengthwise, seeds removed)
1 lb thinly sliced beef (like sirloin or shaved steak)
1 tablespoon olive oil
1 medium onion, thinly sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and black pepper, to taste
8 slices provolone cheese
Optional garnish: fresh parsley or red pepper flakes

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Instructions

Prep the Peppers:
- Preheat oven to 375°F (190°C).
- Place the pepper halves cut-side up in a baking dish. Bake for 10 minutes to soften slightly while you prepare the filling.
Cook the Filling:
- In a large skillet, heat olive oil over medium heat.
- Add onions and mushrooms and sauté until softened and golden, about 5–7 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the beef and Worcestershire sauce. Cook for 3–5 minutes, stirring frequently, until the meat is browned and cooked through.
- Season with salt and pepper to taste.
Assemble the Peppers:
- Remove the peppers from the oven.
- Place half a slice of provolone cheese in the bottom of each pepper.
- Fill each pepper generously with the beef mixture.
- Top with another slice of provolone.
Bake:
- Return to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with chopped parsley or red pepper flakes if desired. Serve warm.

Notes

You can substitute the beef with ground beef, chicken, or even thinly sliced portobello mushrooms for a vegetarian option.
Try using different cheese like mozzarella, Swiss, or white American if you prefer.

These reheat well and make excellent leftovers for lunch the next day.