A low-carb twist on classic cheesesteak! Tender bell peppers stuffed with shaved steak, onions, mushrooms, and melty provolone cheese.

– 4 large bell peppers, halved and seeded

– 1 lb thinly sliced ribeye or shaved beef

– 1 tbsp olive oil

– 1 small onion, thinly sliced

– 1 cup mushrooms, sliced

– 2 cloves garlic, minced

– 1 tsp Worcestershire sauce

– Salt and pepper to taste

– 8 slices provolone or mozzarella cheese

– Optional: fresh parsley for garnish

1. Preheat oven to 375°F (190°C). Cut bell peppers in half and remove seeds.

2. In a skillet, heat olive oil over medium heat. Sauté onions and mushrooms until soft, about 5 minutes.

3. Add garlic and cook for 1 minute. Stir in beef, Worcestershire sauce, salt, and pepper. Cook until meat is browned.

4. Place peppers in a baking dish. Fill each with the beef mixture.

5. Top with cheese slices.

6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly.

7. Garnish with parsley and serve.

– For spice, add diced jalapeños to the beef mixture.

– Use ground beef for an easier version.

– Prep the filling ahead for quick assembly.

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