Beef Philly Cheesesteak Peppers (Printable Version)
Bell peppers filled with sautéed beef, onions, mushrooms, and melted provolone cheese for a rich, low-carb dish.
# Ingredient List:
→ 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 or mozzarella
# Step-by-Step Instructions:
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 onions and cook until softened, about 2 to 3 minutes.
04 - Add mushrooms and diced green bell pepper if using. Sauté for 3 to 4 minutes until softened.
05 - Stir in minced garlic and cook for 30 seconds until fragrant.
06 - Add thinly sliced beef, Worcestershire sauce, salt, and black pepper. Sauté 3 to 5 minutes, stirring frequently, until beef is browned and fully cooked. Remove from heat.
07 - Place one slice of cheese inside each bell pepper half.
08 - Divide beef mixture evenly among the pepper halves, pressing gently to fill.
09 - Place a second slice of cheese on top of each stuffed pepper.
10 - Cover the baking dish with foil and bake for 25 minutes.
11 - Remove foil and bake an additional 5 to 7 minutes until cheese bubbles and turns golden.
12 - Allow peppers to cool slightly before serving.
# Tips from hearthlykitchen:
01 -
- It tastes like comfort food but keeps your carb count honest, so you don't have to choose between what you love and what makes you feel good.
- The whole thing comes together in under an hour, and most of that is just the oven doing the work while you relax.
- Provolone melts into this rich, salty blanket over the beef that reminds you why you fell for Philly cheesesteaks in the first place.
02 -
- Don't fill the peppers too high or the mixture will spill over the sides as it cooks—let the cheese that tops them be your guide for how much space you have.
- If your peppers are really large, they might need an extra 5 minutes covered; just check that they're tender when you pierce them with a fork.
03 -
- Buy pre-sliced beef from the deli counter if you can; it saves prep time and cooks more evenly than thick cuts you'd have to slice yourself.
- Room-temperature cheese melts faster and more evenly, so pull it out of the fridge while your oven preheats.