Tuesday, June 2, 2015

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

I LOOOVE Philly Cheeseteaks!!!!  Who doesn't?  The key factor to an amazing Philly Cheesesteak is the bread!  I can honestly say these peppers do a DARN good job of replacing that tasty carbohydrate!  I don't even miss the bread these bad boys are so good.


  • 8 oz Thinly Sliced Roast Beef (I always buy no nitrate, no hormones, no antibiotics etc lunch meat)
  • 8 slices Provolone Cheese
  • 2 Large Green Bell Peppers
  • 1 Medium Sweet Onion
  • 6 oz. Baby Bella Mushrooms 
  • 2 Tbs. Butter
  • 2 Tbs. Olive Oil
  • 1 Tbs. Garlic-minced
  • Salt and Pepper-to taste

  1. Slice peppers in half lengthwise, remove ribs and seeds.
  2. Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushrooms are nice and caramelized. About 25-30 minutes.
  3. Preheat oven to 400*.
  4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
  5. Line the inside of each pepper with a slice of provolone cheese.
  6. Fill each pepper with meat mixture until they are nearly overflowing.
  7. Top each pepper with another slice of provolone cheese.
  8. Bake for 15-20 minutes until the cheese on top is golden brown.

This recipe is so easy and so delicious!  Enjoy!


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