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Philly Cheesesteak Stuffed Peppers

Philly cheesesteak stuffed peppers with seasoned browned steak, sautéed onions and mushrooms, and melted provolone baked until bubbly. Halved bell peppers get softened first, then filled and finished in the oven for a low-carb cheesesteak dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers Halved and seeded.
Steak and aromatics
  • 1 lb thinly sliced sirloin steak
  • 1 tbsp olive oil
  • 1 small onion Sliced.
  • 8 oz mushrooms Sliced.
  • 1 green bell pepper Diced.
  • 2 clove garlic Minced.
Seasoning and cheese
  • 1 tsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 8 provolone cheese Slices.
  • 1 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the peppers
  1. Preheat the oven to 375°F (190°C).
  2. Place the pepper halves in a greased baking dish. Arrange cut-side up so they bake evenly.
  3. Bake the peppers for 10 minutes to soften slightly. Look for edges to turn slightly glossy but still hold shape.
Cook the cheesesteak filling
  1. Heat the olive oil in a large skillet over medium-high heat. Wait until it shimmers before adding vegetables.
  2. Add the onions, mushrooms, and diced bell pepper, then cook for 5 minutes. Stir until the vegetables are softened and starting to brown.
  3. Add the garlic and cook for 30 seconds. Stir constantly until fragrant, not browned.
  4. Add the steak, Worcestershire sauce, salt, and black pepper. Cook until the steak is browned and the vegetables are tender, stirring to break up clumps.
Stuff and bake
  1. Spoon the mixture evenly into the pepper halves. Fill each pepper generously to the top.
  2. Top each pepper with provolone cheese. Use overlapping slices so every pepper is covered.
  3. Bake for 10–12 minutes until the cheese is melted and bubbly. The peppers should be tender and the filling hot throughout.
  4. Garnish with the chopped parsley and serve. Add a final sprinkle right before plating for best color.

Notes

Pro tip: slice the steak thin and cook it just until browned so the filling stays juicy and not dry. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 350°F (175°C) oven until hot. Freeze stuffed peppers up to 2 months; thaw overnight in the refrigerator before reheating. For a lower-fat option, use part-skim provolone and choose a leaner cut of sirloin.