Philly Cheese Steak Stuffed Peppers
Anyone who’s ever lived in Philadelphia, or lived near Philadelphia, or even been to Philadelphia for the weekend, has heard about the classic Philly cheesesteak. In case you’re not in any of those groups, I’ll explain: it’s a hot roast beef sandwich topped with grilled onions and smothered in melted provolone cheese. (Some recipes use other kinds of cheese, but to make it right, it has to be provolone.)
This combo tastes just as good as it sounds…and is just as not-so-good for you. It’s more a guilty pleasure than something you’d eat every day.
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But what if you could make a cheesesteak without the guilt? What if you could load it up with extra veggies by combining the roast beef with onions and mushrooms and then loading it into some nice green peppers, and skip the bun?
Turns out, there’s no “what if” about it. The answer is right here: Philly Cheese Steak Stuffed Peppers. It’s got that same wonderful beef-cheese-and-onion combo that made the original a classic, but in a lighter, healthier form. So now you can enjoy your cheesesteak and leave out the guilt.
Philly Cheese Steak Stuffed Peppers
Ingredients:
4 large green bell peppers
2 tablespoons olive oil
4 tablespoons butter
1/3 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
DIRECTIONS:
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 1/4 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. Slice 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.
4. Bake for 15-20 minutes until the cheese melted and bubbly.
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Corey, Darryl, Big D & Little D
Philly Cheese Steak Stuffed Peppers
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Ingredients
- 4 large green bell peppers
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1/3 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
Instructions
- 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 1/4 TB of oil and season with salt and pepper. Set aside.
- 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.
- 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.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Ummm… while these look good and I will probably try – I’m from Philly and a Philly Cheesesteak is not a roast beef sandwich – it’s a steak sandwich made with prime rib- eye steak shaved and fried.