Beef Philly Cheesesteak Stuffed Peppers (Printable Version)

Bell peppers filled with tender beef, sautéed onions, mushrooms, and melted provolone cheese create a hearty dish.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, halved lengthwise, seeds removed
02 - 1 medium yellow onion, thinly sliced
03 - 1 cup sliced mushrooms

→ Meats

04 - 1 lb thinly sliced beef sirloin or ribeye

→ Cheese

05 - 8 slices provolone cheese

→ Pantry

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

# Directions:

01 - Preheat oven to 375°F. Arrange bell pepper halves cut side up in a baking dish.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté onions and mushrooms until softened and lightly browned, about 5 to 7 minutes. Add minced garlic and cook for an additional 1 minute. Remove the mixture from skillet and set aside.
03 - Add remaining tablespoon of olive oil to the skillet. Cook seasoned sliced beef with salt and pepper until just browned, approximately 3 to 4 minutes. Stir in Worcestershire sauce, return the onion and mushroom mixture to the pan, combine thoroughly, then remove from heat.
04 - Place one slice of provolone cheese at the bottom of each bell pepper half. Fill peppers evenly with beef mixture.
05 - Place a second slice of provolone cheese atop each stuffed pepper.
06 - Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 5 to 10 minutes until cheese bubbles and peppers are tender.
07 - Allow stuffed peppers to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • All the indulgent flavor of a Philly cheesesteak without the carb crash afterward.
  • The peppers get soft and slightly sweet in the oven, balancing the savory beef and cheese perfectly.
  • Cleanup is easier than you'd expect since everything bakes together in one dish.
02 -
  • Slice the beef as thin as possible while it's still cold, it makes all the difference in texture and keeps it tender.
  • Don't skip the foil cover during the first part of baking or the peppers will stay too firm and the filling will dry out.
  • If your peppers tip over in the dish, slice a tiny bit off the rounded back so they sit flat without losing structural integrity.
03 -
  • Use a cast iron skillet if you have one, it gives the beef and vegetables a better sear and deeper flavor.
  • Let the stuffed peppers rest after baking so the juices redistribute and the cheese sets just enough to hold its shape when you cut into them.
  • If you're feeding a crowd, double the recipe and use a larger baking dish, they bake at the same temperature and time.

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