Beef Philly Cheesesteak Stuffed Peppers (Printable Version)

Tender bell peppers stuffed with beef, onions, mushrooms, and melted provolone.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, halved and seeded
02 - 1 large yellow onion, thinly sliced
03 - 8 oz cremini or white mushrooms, sliced

→ Meats

04 - 1 lb beef sirloin or ribeye, thinly sliced

→ Dairy

05 - 8 slices provolone cheese

→ Pantry

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

# Directions:

01 - Preheat your oven to 400°F. Arrange the pepper halves cut side up in a baking dish. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Pre-bake for 10 minutes to soften.
02 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and mushrooms, sauté for 4–5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Push vegetables to the side of the skillet. Add the sliced beef and cook, stirring occasionally, until just browned, about 3–4 minutes. Stir in Worcestershire sauce and mix vegetables and beef together. Season with salt and pepper.
04 - Remove peppers from the oven. Fill each pepper half with the beef and vegetable mixture. Top each with a slice of provolone cheese.
05 - Return to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbly and peppers are tender. Serve hot.

# Expert Advice:

01 -
  • It tastes like a Philly cheesesteak but leaves you satisfied without the heaviness of bread.
  • Prep is straightforward enough for a weeknight, but impressive enough to serve guests who'll ask for the recipe.
  • The peppers become naturally tender while the cheese bubbles into golden pockets of richness.
02 -
  • If you skip the pre-baking step, your peppers will still be slightly firm when the cheese is done, and you'll be left wishing you had that extra 10 minutes.
  • The beef really does need to be thin; thick chunks won't cook through properly in the short baking time and taste tough.
  • Provolone's subtle flavor gets lost if you use cheese that's been sitting open in the fridge for weeks, so grab a fresh slice if you can.
03 -
  • Slice your beef while it's still partially frozen; it's easier to get clean, even slices, and the meat will cook more evenly in the skillet.
  • Don't crowd the skillet when browning the beef or it'll steam instead of sear; work in batches if needed, even though it feels like an extra step.

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