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Philly Cheesesteak Stuffed Peppers

Philly cheesesteak stuffed peppers with tender steak, sautéed onions and mushrooms, and melted provolone in sweet bell peppers. Baked until the peppers soften and the cheese turns bubbly for classic Philly flavor in a low-carb dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 bell peppers large, halved and seeded
Sirloin steak
  • 1.5 lb sirloin steak thinly sliced
Olive oil and butter
  • 1 tbsp olive oil
  • 1 tbsp butter
Onions and mushrooms
  • 1 yellow onion medium, sliced
  • 8 oz mushrooms sliced
Garlic and seasonings
  • 2 garlic cloves, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Provolone cheese
  • 8 slices provolone cheese
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the peppers
  1. Preheat the oven to 375°F (190°C).
  2. Arrange the pepper halves in a baking dish.
  3. Bake the peppers for 10 minutes to soften slightly, then remove from the oven.
Cook the cheesesteak filling
  1. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Add the onion and mushrooms and cook until softened, stirring as needed.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the sliced steak, Worcestershire sauce, Italian seasoning, salt, and black pepper.
  5. Cook until the beef is browned and the vegetables are tender.
Stuff and bake
  1. Spoon the steak mixture into the pepper halves.
  2. Top each pepper with provolone cheese.
  3. Bake for 12–15 minutes at 375°F (190°C) until the cheese is melted and bubbly.
  4. Garnish with fresh parsley and serve.

Notes

For the most tender filling, slice the sirloin thinly and don’t overcook after browning—pull it when the beef is just cooked through. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed. Freezing is not recommended due to texture changes in the peppers. Dietary swap: use a plant-based provolone-style cheese to make this vegetarian-friendly while keeping the same stuffing and bake method.