Philly Cheesesteak Stuffed Peppers

If you like Philly Cheesesteak, but you don’t want all the bread that comes with one, here is your answer. These stuffed peppers are delicious and satisfying. The recipe I followed called for sliced roast beef from the deli. I wanted to take it up a notch and used a small piece of tenderloin. If you have left over roast beef that would work also. Enjoy!

Philly Cheesesteak Stuffed Peppers 1/2 lb. steak of choice, sliced thinly
8 slices provolone or pepper jack cheese
2 bell peppers, any color
1 medium onion, sliced
6-oz. Baby Bella mushrooms, sliced
1-1/2 Tbsp. butter
1-1/2 Tbsp. olive oil
1 Tbsp. garlic, minced
Salt and Pepper to taste

Preheat oven to 350 degrees. Slice the peppers in half lengthwise and remove the ribs and seeds. Place peppers, cut side up, in a baking dish and bake for 15 minutes.

Meanwhile, add butter, olive oil, steak, mushrooms, onions, garlic and salt and pepper to a large saute pan and cook over medium heat. Saute until tender.

Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.

Increase the oven temperature to 400 degrees. Bake peppers for 15-20 minutes until the cheese on top is golden brown.

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