Description

These Philly Cheesesteak Stuffed Peppers have all the flavor of the classic sandwich—tender beef, sautéed onions, and melted provolone—packed into juicy bell peppers for a low-carb, gluten-free twist. It’s a hearty, satisfying dinner that’s easy to prep and totally craveable.

Ingredients

4 large green bell peppers, halved and seeded
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 (8 oz) package mushrooms, sliced (optional)
1 lb thinly sliced beef (like ribeye or sirloin)
1 teaspoon garlic powder
Salt and black pepper, to taste
8 slices provolone cheese
Optional: chopped parsley or hot sauce, for serving

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Instructions

Preheat oven to 375°F (190°C).

Place bell pepper halves in a baking dish, cut side up. Bake for 10 minutes to soften slightly while you prep the filling.

In a large skillet over medium heat, heat olive oil. Add onions and mushrooms (if using) and cook for 6–8 minutes, until soft and caramelized.

Add the thinly sliced beef to the skillet and season with garlic powder, salt, and pepper. Cook for 3–5 minutes, until just browned and cooked through.

Remove peppers from the oven. Add a slice of provolone to the bottom of each pepper half.

Fill each pepper with the beef and onion mixture. Top each with another slice of provolone.

Return to oven and bake for 10–15 minutes, or until cheese is melted and bubbly.

Garnish with parsley or a dash of hot sauce if desired. Serve hot!

Notes

You can use deli roast beef for a shortcut—just warm it with the onions.
Red or yellow peppers work great too for a sweeter flavor.
These reheat well and are perfect for meal prep.