Beef Philly Cheesesteak Peppers (Printable Version)

Bell peppers filled with sautéed beef, onions, mushrooms, and melted provolone for a hearty low-carb meal.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (any color), halved and seeded
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup cremini or white mushrooms, sliced

→ Meats

04 - 1 lb beef sirloin or ribeye, thinly sliced

→ Dairy

05 - 8 slices provolone cheese

→ Pantry & Seasonings

06 - 2 tbsp olive oil
07 - 2 garlic cloves, minced
08 - 1 tsp Worcestershire sauce
09 - 1/2 tsp kosher salt
10 - 1/2 tsp black pepper

# Method:

01 - Preheat oven to 400°F. Arrange bell pepper halves in a baking dish, cut side up.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and mushrooms; sauté until softened and lightly golden, about 5 minutes. Transfer to a bowl.
03 - Add remaining olive oil to the skillet. Add beef and cook until just browned, about 2-3 minutes. Add garlic, Worcestershire sauce, salt, and pepper; stir well.
04 - Return onions and mushrooms to the skillet. Mix to combine and cook for 1-2 minutes. Remove from heat.
05 - Place a half slice of provolone cheese in the bottom of each pepper half. Fill each pepper with the beef mixture, then top with another slice of provolone.
06 - Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes, until cheese is bubbly and peppers are tender.
07 - Let cool slightly before serving.

# Chef's Tips:

01 -
  • All those classic cheesesteak flavors without the heavy bread coma
  • The peppers get sweet and tender while the filling stays savory and satisfying
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Overcooking the beef makes it tough, so once it's browned, move on immediately
  • The cheese layer on the bottom keeps the peppers from getting soggy during baking
03 -
  • If your peppers wobble in the baking dish, slice a tiny bit off the bottom to make them sit flat
  • Letting them rest for 5 minutes out of the oven makes them easier to serve

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