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An awesome alternative to the classic philly cheesesteak sandwich! Low carb, gluten free, and stuffed into a delicious tender and juicy bell pepper!
Isn’t homework ridiculous these days? My boys come home from school and I don’t see them again until dinner. They are buried in homework. And my 5th graders math is totally beyond my area of expertise. Remember that show, Are you smarter than a fifth grader? Well I am here to tell you I am not. His homework is tough! Whenever I am in charge of homework duty I am so thankful to have google. It saves me. 🙂
It has always been important for me and my family to eat dinner together each night. We love to take a time out from homework and other activities we have going on. Even if it is hot dogs and macaroni and cheese, we eat dinner together.
I especially love on a busy day a quick and easy meal. Since Philly Cheesesteaks are one of my favorite sandwiches, I couldn’t wait to try them stuffed in a pepper. I mean seriously. It goes perfect in a pepper! And then you add the beef, caramelized onions and mushrooms, and provolone cheese… perfection.
These were AMAZING! One of the best meals that I have had. They were perfect for keeping me on track while I am watching what I eat and they are great because they are low carb without the bread!
A philly cheesesteak isn’t complete without ooey gooey cheese. And don’t you worry. These peppers have plenty!
Loaded with cheese in the top and the bottom of the pepper. As soon as you dig in to these perfect peppers there is ooey gooey cheese just waiting at the bottom.
Stuffed peppers and Philly cheesesteak go hand in hand. We absolutely loved them and the flavor is out of this world. I loved how easy these were to put together. A perfect win.
Now just dig in!
Recipe adapted from Food.com
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Philly Cheesesteak Stuffed Peppers
Ingredients
- 8 ounces roast beef thinly sliced
- 8 slices provolone cheese
- 2 large green bell peppers
- 1 medium sweet onion
- 1 package baby bella mushrooms 6 ounces, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
Instructions
- Slice the bell peppers in half and remove the membranes. Preheat the oven to 400 degrees.
- In a medium sized skillet on medium heat add the butter, oil, minced garlic, and salt and pepper. Saute until the onions and mushrooms are caramelized about 5-10 minutes.
- Slice the roast beef into thin strips and and add them to the onion mixture. Cook for an additional 5 minutes until it is heated throughout.
- Line the bottom of each pepper with a slice of provolone cheese. Fill the pepper until it is nice and overflowing. Add another slice of cheese on top.
- Bake for 15-20 minutes or until the cheese is nice and bubbly and the pepper starts to soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added about 1 1/2 cups of homemade tomato sauce at the end of the cooking cycle which gave these a more Italian taste. They were GREAT!!!!
Just made them and oh yeah this will be one of my favorites for a long time
supper… man
I made these just by looking at the picture & title and not reading the recipe.
I used whole peppers with the tops cut off them steamed them in the microwave until the peppers started to soften. I added one piece of cheese at this point then made the filling.
First I cooked the onions and mushrooms in just canola oil until the onions were done and set them aside.
In the same pan I raised the heat and seared the meat then added the onion and mushrooms and set the fire on low and simmered until the meat was done. I used 1 .2 pounds of thinly sliced meat for 3 large peppers.
I stuffed the peppers adding pieces of a slice of cheese while stuffing, added salt & pepper, then added a slice on top and let it droop over the sides.
It tasted great!
If I had read the recipe I wouldn’t have forgot to use some garlic. Won’t forget next time that’s for sure, and it will be soon. With garlic it will only get better.
This is great “Warm the Cockles of your heart” comfort food, just great for a fall meal.
Thanks for the 5 star inspiration!
I made these a couple weeks ago following the directions above and they were delicious. I’m making them again tonight, but I’m going to cut up the bell peppers since it might be easier than stuffing them, and easier to eat-no knife necessary. They will be more like ‘Philly Cheesesteak Un-Stuffed Peppers’
Can you freeze these before baking? Maybe parboil the peppers a bit, then assemble and freeze?