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Savory Philly Cheesesteak Stuffed Peppers Recipe with Provolone Cheese

Philly cheesesteak stuffed peppers - featured image
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A quick and delicious twist on the classic Philly cheesesteak, using bell peppers as edible boats filled with seasoned steak, caramelized onions, and melted provolone cheese. Perfect for a comforting, low-carb dinner ready in under an hour.

Ingredients

Scale
  • 4 large bell peppers (red or green), washed, halved lengthwise, seeds removed
  • 12 oz ribeye or sirloin steak, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 6 slices provolone cheese
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • Salt and pepper, to taste
  • Optional: hot sauce or red pepper flakes for heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut each bell pepper in half lengthwise and remove seeds and membranes. Place cut side up in a baking dish.
  3. Slice the steak thinly, about 1/8 inch (3 mm) thick. Freeze for 15 minutes beforehand if needed to firm up for easier slicing.
  4. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and sauté for about 5 minutes until translucent and starting to caramelize.
  5. Add minced garlic and stir for 30 seconds until fragrant.
  6. Push onions to the side of the skillet and add the sliced steak. Season with salt and pepper. Sear steak slices for 2-3 minutes until browned but not overcooked.
  7. Mix onions and steak together in the skillet. Stir in Worcestershire sauce and optional hot sauce or red pepper flakes. Cook for another 1-2 minutes to combine flavors.
  8. Fill each pepper half generously with the beef mixture, packing it in but not overfilling.
  9. Top each stuffed pepper with 1 or 2 slices of provolone cheese, folding if necessary to cover the filling.
  10. Bake in the preheated oven for 20-25 minutes until peppers are tender and cheese is melted and bubbly.
  11. Optional: Broil for 1-2 minutes at the end for a golden, slightly crispy cheese finish, watching carefully to avoid burning.
  12. Remove from oven and let rest for 5 minutes before serving.

Notes

Thinly slice the steak for tenderness and quick cooking. Don’t overstuff the peppers to avoid sogginess. Rest stuffed peppers after baking to let juices redistribute. Broil briefly for a crispy cheese top if desired. Use Worcestershire sauce for authentic flavor. For a dairy-free option, substitute provolone with vegan melting cheese.

Nutrition

Keywords: Philly cheesesteak, stuffed peppers, provolone cheese, low-carb, easy dinner, weeknight meal, comfort food

Find it online: https://emmaoven.com/savory-philly-cheesesteak-stuffed-peppers-recipe-with-provolone-cheese-easy-and-delicious/