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Savory Philly Cheesesteak Stuffed Peppers Recipe with Provolone Melt

Philly cheesesteak stuffed peppers - featured image
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A fresh twist on classic Philly cheesesteak by stuffing thinly sliced steak, onions, and provolone cheese into bell peppers for a hearty, low-carb meal that’s quick and easy.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 lb ribeye or sirloin steak, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced (optional)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste
  • 8 slices provolone cheese
  • Optional: hot sauce or red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes. Place hollowed peppers cut side up in a baking dish and lightly brush the inside with olive oil.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced onions and green bell pepper (if using) and sauté for 5-7 minutes until softened and caramelized.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Push veggies to the side of the skillet and add remaining tablespoon of olive oil. Add thinly sliced steak in a single layer and sear for 2 minutes without stirring, then stir and cook for another 2-3 minutes until browned and tender.
  6. Mix veggies and steak together, then stir in Worcestershire sauce, salt, and pepper. Cook for another minute to combine flavors.
  7. Spoon the steak mixture evenly into each bell pepper, packing gently but not overstuffing.
  8. Layer two slices of provolone cheese on top of each stuffed pepper.
  9. Bake uncovered for 20-25 minutes until peppers are tender and cheese is bubbly and golden.
  10. Remove from oven and let rest for 5 minutes before serving.
  11. Serve warm, optionally with a drizzle of hot sauce or fresh herbs.

Notes

Partially freeze steak for 30 minutes before slicing thinly for best texture. Avoid overcrowding the pan to ensure proper searing. Tent with foil if peppers brown unevenly. Add a splash of beef broth or butter if filling seems dry before baking. Can substitute steak with flank steak, chicken breast, or plant-based alternatives. For dairy-free, use vegan provolone or omit cheese.

Nutrition

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

Find it online: https://yumyep.com/savory-philly-cheesesteak-stuffed-peppers-recipe-with-provolone-melt-easy-and-perfect/