Save This dish features tender bell peppers roasted and stuffed with sautéed thinly sliced beef, onions, and optional mushrooms, all seasoned with garlic, Worcestershire sauce, salt, and pepper. Cream cheese adds richness, while provolone cheese melts on top during baking, creating a savory low-carb twist on classic Philly flavors. Ready in under an hour, it offers a satisfying, gluten-free meal option rich in protein and bold taste.
One summer evening I stood at the counter, staring at a pile of bell peppers from the farmers market, wondering how to use them before they went soft. I had leftover ribeye in the fridge and a craving for something hearty but not heavy. That's when I hollowed out the peppers, filled them with sautéed beef and onions, and melted provolone on top—it tasted like a Philly cheesesteak without the guilt.
I made these for my brother on a weeknight when he was complaining about missing his favorite sandwich shop. He took one bite, looked up, and said it might actually be better than the original. I didn't tell him how easy it was until he asked for the recipe twice.
Ingredients
- Bell peppers: Use any color you like, red and yellow are sweeter while green has a sharper bite that works beautifully with beef.
- Beef sirloin or ribeye: Thin slices are key for that authentic cheesesteak texture, ask your butcher to slice it or pop it in the freezer for 20 minutes to make slicing easier.
- Provolone cheese: This is the classic choice, it melts perfectly and has that mild tangy flavor that makes a cheesesteak a cheesesteak.
- Yellow onion: Slice it thin so it caramelizes slightly in the skillet and becomes sweet and soft.
- Mushrooms: Optional, but they add an earthy richness and soak up all the savory juices in the pan.
- Worcestershire sauce: Just a splash gives the beef that deep umami boost without overpowering the dish.
- Cream cheese: A small spoonful melts into the filling and makes everything creamy and cohesive, totally optional but worth it.
Instructions
- Prep the peppers:
- Preheat your oven to 375°F and halve the peppers lengthwise, scraping out the seeds and membranes. Arrange them cut-side up in a baking dish and roast for 10 minutes to start softening.
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium-high heat, then add the onions and mushrooms. Stir occasionally until they soften and start to brown, about 5 minutes, then toss in the garlic and cook until fragrant.
- Cook the beef:
- Add the sliced beef to the skillet, season with salt, pepper, and Worcestershire sauce, and stir until just cooked through. If using cream cheese, stir it in now until it melts and coats everything evenly.
- Stuff and bake:
- Remove the peppers from the oven and spoon the beef mixture into each half, packing it in gently. Lay a slice of provolone on top of each pepper, then return the dish to the oven and bake for 15 to 20 minutes until the cheese is bubbly and the peppers are tender.
Save The first time I served these at a small dinner, my friend who swore she hated bell peppers ate two. She said something about the way the cheese melted into the pepper made it taste completely different. I have made them at least a dozen times since then.
Choosing Your Peppers
Red, yellow, and orange peppers are sweeter and milder, which pairs beautifully with the richness of the beef and cheese. Green peppers have a sharper, almost grassy flavor that some people love for the contrast. I usually mix colors for a prettier presentation and a range of flavors on the plate.
Making It Your Own
If you want a spicy kick, toss in sliced jalapeños or banana peppers with the onions. Swap provolone for mozzarella if you like it milder, or try Swiss for a nutty twist. You can also skip the mushrooms entirely or double them if you are a mushroom lover like me.
Serving and Storing
These peppers are perfect on their own, but I love serving them with a crisp green salad or roasted baby potatoes on the side. Leftovers reheat beautifully in the oven at 350°F for about 15 minutes, covered with foil so the cheese does not dry out.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can prep the filling a day ahead and stuff the peppers right before baking.
- Freeze unbaked stuffed peppers for up to 2 months, then bake from frozen adding 10 extra minutes to the cook time.
Save This recipe turned a random weeknight experiment into something I make whenever I want comfort food without the heaviness. I hope it becomes one of your easy favorites too.
Common Questions
- → What type of beef works best for this dish?
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Thinly sliced sirloin or ribeye is ideal for tender, flavorful results that cook quickly and complement the peppers well.
- → Can I use different cheeses in this preparation?
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Yes, provolone can be swapped for mozzarella or Swiss cheese depending on your taste preference and desired meltiness.
- → Are mushrooms necessary in this dish?
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Mushrooms are optional but add an earthy flavor and texture that complements the beef and vegetables nicely.
- → How can I make this dish spicier?
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Add thinly sliced hot peppers or crushed red pepper flakes to the beef mixture for a spicy kick.
- → What sides pair well with these stuffed peppers?
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Green salads or roasted potatoes complement the rich stuffed peppers and make for a balanced meal.
