Philly Cheese Steak Stuffed Peppers
Prep time
Cook time
Total time
Serves: 8
  • 4 large green bell peppers
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • ⅓ cup sweet onion, diced
  • 3 cloves garlic minced
  • 1 (4 oz) package mushrooms, diced
  • 1 lb thinly sliced roast beef
  • 16 slices provolone cheese
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees F. Slice bell peppers in half lengthwise, remove ribs and seeds. ( You should have 8 halves) Rub the inside of each pepper with ¼ TB of oil and season with salt and pepper. Set aside.
  2. Over a medium heat melt butter. Saute onions and mushroom are nice and caramelized. About 5-7 minutes. During the last minute, stir in garlic. lice roast beef into thin strips and add to the onion/mushroom mixture. Season with salt and pepper. Allow to cook 2-3 minutes more. Remove from heat.
  3. Line the inside of each pepper with a slice of provolone cheese. Divide meat mixture between peppers and then top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese melted and bubbly.
Recipe by Family Fresh Meals at