Philly Cheesesteak Stuffed Peppers

A flavor-packed, low-carb twist on a classic sandwich — juicy beef, caramelized onions, and melty provolone tucked into roasted bell peppers.

Servings: 4   |   Prep: 15 minutes   |   Cook: 25 minutes   |   Total: 40 minutes

Ingredients

• 4 large bell peppers (green, red, or mixed)
• 1 lb thinly sliced beef (ribeye, sirloin, or shaved steak)
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, thinly sliced (optional)
• 8 slices provolone cheese (or mozzarella)
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• Salt and black pepper, to taste
• 1 tsp steak seasoning or garlic powder (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat: 375°F (190°C). Lightly grease a baking dish.
2. Prepare peppers: Slice in half lengthwise; remove seeds. Place cut-side up in dish, drizzle with oil, and roast ~10 minutes to soften.
3. Sauté veggies: In a skillet over medium heat, heat 2 tbsp oil/butter. Cook onions ~5 minutes until golden; add green pepper and cook 3–4 minutes more. Stir in garlic 30 seconds.
4. Cook beef: Push veggies to side, add beef, season with salt, pepper, Worcestershire sauce, and steak seasoning. Cook 4–6 minutes until browned; mix with vegetables.
5. Assemble: Place a half-slice of provolone in each pepper half, fill with beef mixture, and top with remaining cheese.
6. Bake: 15–20 minutes, until cheese is melted and bubbly.
7. Serve: Let cool slightly, garnish with parsley, and enjoy.

Nutrition (est.): ~420 kcal • Protein ~32g • Carbs ~10g • Fat ~28g

Notes & Tips

• Ribeye is authentic and tender; sirloin works well too.
• Try white American or mozzarella for extra meltiness; pepper jack for spice.
• Make the filling ahead and refrigerate for up to 2 days.
• Sautéed mushrooms add great umami flavor.

Quick Tips

• Slice the beef thin for tender bites.
• Roast peppers first so they soften before filling.
• Use pre-sliced steak from the deli to save time.

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