Beef Philly Cheesesteak Stuffed Peppers (Printable)
Tender beef, caramelized onions, and melted provolone nested in sweet bell peppers for a satisfying low-carb meal.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, halved lengthwise with seeds removed
02 - 1 large yellow onion, thinly sliced
03 - 1 cup cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Meat
05 - 1 pound thinly sliced beef sirloin or ribeye
→ Dairy
06 - 8 slices provolone cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 400°F. Arrange bell pepper halves cut side up in a baking dish.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and mushrooms; sauté 5-6 minutes until softened. Add garlic and cook 1 minute more.
03 - Push vegetables to the side of the skillet. Add remaining olive oil and sliced beef. Sauté 3-4 minutes, stirring, until just cooked through. Stir in Worcestershire sauce, salt, and pepper. Mix beef and vegetables together, then remove from heat.
04 - Place one slice of provolone cheese into the bottom of each pepper half.
05 - Evenly fill each pepper with the beef and vegetable mixture. Top with another slice of provolone.
06 - Cover the baking dish with foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10-15 minutes, until peppers are tender and cheese is melted and slightly golden. Serve hot.
# Expert Tips:
01 -
- The peppers roast down to become impossibly sweet, creating this perfect balance with all that savory, cheesy beef
- Everything cooks in one pan before hitting the oven, meaning less cleanup and more time to actually enjoy your evening
02 -
- Do not skip the bottom layer of cheese because it keeps the beef moist while it bakes and creates this incredible sauce at the bottom
- Let the peppers rest for about 5 minutes after baking so they set up slightly and are easier to scoop onto plates
03 -
- Freeze your beef for 20 minutes before slicing if you cannot get it thinly sliced at the butcher counter
- Pat the peppers dry with paper towels before filling them to prevent excess water from making your filling soggy