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!
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.
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!
Here’s what you need:
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.
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.
Once the veggies are lightly browned, add the sliced roast beef to the pan.
Stir, season with about 1.5 t0 2 tablespoons of your favorite steak seasoning. Cook until warmed through.
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.
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.
Bake at 400 degrees for 15-20 minutes, or until the pepper is tender.
- 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
- 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.
- 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.
- Bake at 400 degrees for 15-20 minutes, or until peppers are cooked through.
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