Of course! Philly Cheesesteak Stuffed Peppers are a fantastic low-carb, gluten-free twist on the classic sandwich. All the iconic flavors are packed into a tender, roasted bell pepper.

Here’s a simple, delicious recipe that will become a weeknight favorite.

Philly Cheesesteak Stuffed Peppers

This recipe captures the essence of a Philly cheesesteak with sautéed ribeye, onions, mushrooms, and melty provolone, all nestled in a sweet bell pepper boat.

Yields: 4 servings (2 pepper halves per person)
Prep time: 15 minutes
Cook time: 30-35 minutes

Ingredients

· 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
· 1 tablespoon olive oil
· 1 medium yellow onion, thinly sliced
· 1 cup sliced mushrooms (cremini or white)
· 1 pound ribeye steak, very thinly sliced (see tip #1 below)
· 2 cloves garlic, minced
· 1 teaspoon Worcestershire sauce
· Salt and freshly ground black pepper, to taste
· 8 slices provolone cheese
· Optional for garnish: chopped fresh parsley

Instructions

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