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Close-up of baked Philly Cheesesteak Stuffed Peppers topped with melted cheese in a white dish

Classic Cheesesteak Stuffed Bell Peppers

Enjoy all the savory, cheesy goodness of a classic Philly cheesesteak baked right inside tender bell peppers. This low-carb twist delivers maximum flavor with minimal fuss, perfect for a hearty weeknight meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Bell Peppers
  • 4 large Bell Peppers any color, halved lengthwise, seeds and membranes removed
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt divided
  • 1/4 tsp Black Pepper divided
For the Cheesesteak Filling
  • 1 tbsp Olive Oil
  • 1 lb Shaved Beef Steak ribeye or sirloin, thinly sliced, ask butcher for 'shaved steak'
  • 1 large Yellow Onion thinly sliced
  • 2 cloves Garlic minced
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1/4 cup Beef Broth
  • 4 slices Provolone Cheese roughly chopped (for mixing into filling)
For Topping
  • 4 slices Provolone Cheese (for topping)

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Cutting Board
  • Chef’s Knife

Method
 

Prep and Pre-Bake Bell Peppers
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Halve the bell peppers lengthwise and remove the seeds and membranes. Place them cut-side up in the prepared baking dish. Drizzle with 1 tbsp olive oil and season lightly with half of the salt and pepper.
  3. Bake the bell peppers for 15 minutes to slightly soften them. This step ensures the peppers are tender when the dish is finished.
Prepare the Cheesesteak Filling
  1. While the peppers are pre-baking, heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
  3. Add the shaved beef steak to the skillet with the onions. Break it apart with a spoon and cook until browned, about 3-5 minutes. Drain any excess liquid if necessary.
  4. Stir in the minced garlic, Worcestershire sauce, garlic powder, and the remaining salt and pepper. Cook for another minute until fragrant.
  5. Pour in the beef broth and bring to a simmer. Cook for 1-2 minutes until slightly reduced. Remove the skillet from heat and stir in the roughly chopped provolone cheese until it melts and incorporates into the filling.
Assemble and Final Bake
  1. Carefully remove the pre-baked bell peppers from the oven. Spoon the cheesesteak filling generously into each bell pepper half.
  2. Top each stuffed pepper with a slice of provolone cheese.
  3. Return the baking dish to the oven and bake for another 15-20 minutes, or until the bell peppers are tender and the cheese topping is melted and bubbly with a slight golden color.
  4. Let the stuffed peppers rest for 5 minutes before serving. Serve hot.

Notes

For an extra kick, add a pinch of red pepper flakes to the filling. If you prefer, mozzarella or even Cheez Whiz can be used for the cheese topping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.