Beef Philly Cheesesteak Peppers (Printable)

Stuffed bell peppers with beef, onions, mushrooms, and provolone cheese baked to perfection.

# What You 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

# How To Make:

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

# Expert Tips:

01 -
  • You get every bit of that classic cheesesteak flavor, but the peppers add a natural sweetness and keep things lighter.
  • It comes together fast enough for a weeknight but looks fancy enough that people think you planned ahead.
  • The provolone melts into every crevice, and that first bite when the cheese pulls away is unbeatable.
02 -
  • Don't skip the foil cover in the first stage, it steams the peppers so they soften without drying out the filling.
  • Slice the beef as thin as you can, it cooks faster and absorbs the Worcestershire better.
  • If your peppers don't sit flat, trim a tiny sliver off the bottom so they stay upright and don't spill.
03 -
  • Let the onions and mushrooms caramelize properly, that sweetness is what balances the salty beef and cheese.
  • Use a baking dish that fits the peppers snugly so they support each other and don't tip over.
  • Rest the peppers after baking, cutting into them right away will make all the cheese and juices run out.

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