These Philly Cheesesteak Stuffed Peppers have all the delicious flavors of a loaded Philly Cheesesteak sandwich, but in a low carb stuffed pepper variation. Tender roast beef, melty provolone cheese, smothered with sautéed mushrooms, onions and garlic. It's a match made in heaven. With only 6 main ingredients and less than 30 minutes of hands on time, this is the perfect quick and easy weeknight dinner.
Step By Step Instructions
How to make Philly Cheesesteak Stuffed Peppers
STEP 1: Preheat oven to 400°F. Slice peppers in half lengthwise, remove ribs and seeds.
STEP 2: In a large sauté pan over medium-low heat, add the butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
STEP 3: Sauté until onions and mushroom are tender and they start to caramelize.
STEP 4: Line the inside of each pepper with a slice of provolone cheese.
STEP 5: Slice the roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5 to 10 minutes.
STEP 6: Fill each pepper with the meat mixture until they are nearly overflowing.
STEP 7: Top each pepper with another slice of provolone cheese.
STEP 8: Bake for 15 to 20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)
Recipe Tips and Variations
Frequently Asked Questions
This depends who you ask, but a traditional Philly is a crusty hoagie roll, thinly sliced ribeye steak, grilled onions and either Cheez Whiz or American cheese.
If you are not a fan of green bell peppers, you can substitute orange, yellow, or red bell peppers. They are milder and sweeter.
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**Recipe Originally Posted June 8th 2012 - Updated July 7th 2021**