Philly Cheesesteak Stuffed Peppers

These Philly Cheesesteak Stuffed Peppers are the definition of easy meals! They’re a cinch to prepare & the flavor is amazing! An instant family favorite!

Philly Cheesesteak Bell Peppers

I’m going stir crazy.

I had a minor surgical procedure done on my right leg last week to treat some veins whose valves don’t function. My plan was that I was going to be down for the count for 48 hours… 72 hours max.  The reality?  It’s been 6 days & I still can’t walk to the bathroom without saying ‘ow‘ the whole way.

What the heck, leg?  Did you not get the memo?  You’re 72 hour recovery time is over – so get with the program!

You know how some days you wish you could just stay in bed & watch chick flicks all day week long?  Yeah – totally not what it’s cracked up to be.  I was over that 5 days ago.

Even though I’m stuck in rest mode for the time being, a girl’s still gotta eat.  Thank goodness for easy recipes like this that my family can easily make on their own.

Philly Cheesesteak Stuffed Bell PeppersPhilly Cheesesteak Stuffed Bell Peppers

I love recipes that are more like a guideline that anything else.  That’s exactly what this one is. You simply take deli roast beef with sautéed onions & garlic (mushrooms too if you want) & layer it with cheese inside of a hollowed out bell pepper, & bake til tender. One of my best friends made these for me for the first time, and I was hooked – so I had to make them too! It’s genius!  And, full of yummy too!

And if you’re cutting back on the carbs for whatever various reason, you won’t even miss the bun on this delicious take on the philly cheesesteak!

Philly Cheesesteak Stuffed Bell Peppers

Here’s what you need:

Philly Cheesesteak Stuffed Bell Peppers

Start out by prepping all your ingredients.  Remove the seedy centers of the bell peppers & hollow them out for stuffing.  Slice the onions, garlic, & mushrooms (if using).  Cut the deli roast beef into strips.

Philly Cheesesteak Stuffed Bell Peppers

Cover the bottom of a skillet with extra virgin olive oil.  Add the onions & garlic – and mushrooms if you’re using them.  I don’t really like mushrooms (unless they’re stuffed with bacon & cheese), but other members of my family do – so I choose to sauté my mushrooms in a separate pan so that I can only add them to the peppers where they’re wanted.

Season them up with a little salt & pepper.  Cook on medium heat for 7-8 minutes, or until slightly browned & tender.

Philly Cheesesteak Stuffed Bell Peppers

Once the veggies are lightly browned, add the sliced roast beef to the pan.

Philly Cheesesteak Stuffed Bell Peppers

Stir, season with about 1.5 t0 2 tablespoons of your favorite steak seasoning.  Cook until warmed through.

Philly Cheesesteak Stuffed Bell Peppers

Now, it’s time to stuff those peppers!

Start by placing a slice of Provolone or Mozzarella cheese in the bottom of each pepper.  I got my cheese from the deli counter when I got my beef.

Philly Cheesesteak Stuffed Bell Peppers

Top the cheese with some of the Philly Cheesesteak mixture – filling the pepper about halfway. Add another piece of cheese, & then fill with a little more meat mixture – then top the entire pepper with one more piece of cheese.

Philly Cheesesteak Stuffed Bell PeppersPhilly Cheesesteak Stuffed Bell Peppers

Bake at 400 degrees for 15-20 minutes, or until the pepper is tender.

Philly Cheesesteak Stuffed Bell Peppers

Philly Cheesesteak Stuffed Bell Peppers
Author: 
Serves: 4 servings
 
Ingredients
  • 4 large bell peppers, hollowed out & seeds discarded
  • 1 large onion, sliced
  • 2-3 cloves of garlic, minced
  • 1 cup of sliced mushrooms (optional)
  • 1.5 to 2 tablespoons of your favorite steak seasoning
  • 1.5 pounds of sliced roast beef, cut into strips
  • 12 slices of Provolone or Mozzarella cheese
  • olive oil
  • salt & pepper, to taste
Instructions
  1. Coat the bottom of a skillet with extra virgin olive oil. Saute the onions, garlic, & mushrooms (if using) in the oil for 7-9 minutes on medium heat or until lightly browned & tender. Add the sliced roast beef strips & steak seasoning. Stir, & cook until warmed through.
  2. Place a piece of cheese in the bottom of each pepper. Layer with the roast beef mixture, filling each pepper to about halfway. Then top the meat with another piece of cheese, fill the pepper with more meat, and then top each stuffed bell pepper with a final piece of cheese.
  3. Bake at 400 degrees for 15-20 minutes, or until peppers are cooked through.

Philly Cheesesteak Stuffed Bell Peppers

You may also like:

The Perfect Philly Cheesesteak

 

Philly Cheesesteak Crescent Ring

Foolproof Eye of Round Roast

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  • My dad is going to love these! Hope your leg heals up soon!

  • Looks absolutely delicious!

  • Rene

    Oh my gosh, this looks soooo delicious! Why do I open these emails while I’m at work? My mouth is watering as I type. You are making my want to buy a hot plate to bring to work just so that I can make these! We have a very nice toaster oven already which we have made Mexican cornbread to go with the white beans that we cook in the crock pot. So….microwave, crock pot, and toaster oven. Check. Hot plate: On the list! Man oh man I just cannot wait to try this! Thank you so very much for sharing!

  • kalynskitchen

    Hi there and good morning! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. I hope a lot of my readers will come over here and check it out, great recipe! (Hope the leg is better too!)

  • rollergirl

    I’ve made these twice already and they are absolutely AMAZING!! One thing though, I can easily make 5 large peppers with this amount of filling. That’s not a bad thing! This is definitely a keeper in our house.

  • kj

    Flavor was good so I’ll definitely used recipe for cheese steak hoagie. Thought the end product was difficult to eat because the cheese melted into a stringy lump and the peppers took longer to get soft than recipe said to bake. Still compliments to the chef. I’ll use this recipe for sandwiches. Thank you.

  • So I went and compared the two recipes because I linked back to this recipe in a meal plan and I hate to see recipes being copied elsewhere without credit. You realize her recipe is very different from yours right? She might have been inspired by your recipe, but her ingredients list and directions/method are totally different and unique enough to be a new recipe. (Not to mention she has her own beautiful photos!) It’s like saying every chocolate chip cookie recipe is “the same” when really they aren’t.

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  • Tara Brown

    Desperate for attention much?
    You seriously think you came up with this idea?? My mom made this for us as kids MANY years ago.


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