All the flavor of a classic Philly cheesesteak — minus the hoagie roll. These low-carb stuffed peppers are packed with savory beef, sautéed onions, mushrooms, and melty provolone cheese. Baked until tender, they make a hearty, satisfying dinner that fits into a balanced, real-food lifestyle.

Ingredients

• 2 large green bell peppers, halved lengthwise and seeded
• 1 Tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 1 cup sliced mushrooms (white or cremini)
• 1 garlic clove, minced
• 3/4 lb lean sirloin or flank steak, thinly sliced (or shaved beef)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 slices provolone cheese
• Optional: chopped parsley, for garnish

Preparation

1. Preheat oven to 375°F: Arrange bell pepper halves in a baking dish, cut side up. Roast for 10–12 minutes while you prepare the filling.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until softened, about 4 minutes. Stir in mushrooms and cook another 4–5 minutes, until browned. Add garlic and cook 1 more minute.
3. Cook the steak: Push the veggies to one side of the skillet. Add sliced steak to the empty side, season with salt and pepper, and cook 3–4 minutes until just browned, stirring to combine everything once cooked.
4. Assemble the peppers: Remove peppers from oven. Fill each half with the beef mixture and top with a slice of provolone.
5. Bake: Return to oven and bake 8–10 minutes, or until the cheese is melted and bubbly.
6. Serve: Garnish with chopped parsley if desired and serve hot.