Combining the earthy flavor of fresh mushrooms, the saltiness of roast beef sandwich meat, the savory sweet of caramelized onions, and the gooey goodness of cheese, these easy to make Philly cheesesteak stuffed peppers will dance across your taste buds and into your heart!
This recipe is pretty simple. It contains the basic flavor profile of a Philly cheesesteak sandwich, but, instead of bread as the administering platform, it is served in bell peppers. This is great because it not only makes it taste super good, but it also makes it lean and perfect for a low carb, keto, or Trim Healthy Mama lifestyle!
To amp up the tastiness and the nutrition of this Philly cheesesteak stuffed pepper recipe, I added some cayenne pepper. Cayenne pepper has been proven to assist in weight loss (yay for THM’ers!) as well as boost immunity. Plus it injects just a little spiciness into the recipe. But if you don’t like spiciness, feel free to omit it. When I make this, I omit the cayenne pepper for my kids’ stuffed peppers, then add it to the remaining stuffing for my hubby’s and mine.
As for the cheese, feel free to use whatever cheese you like! I suggested using mozzarella, provolone, or pepper jack because white cheese is traditional with Philly cheesesteak. However, if you like cheddar or something like asiago better, feel free to use that instead!
Featuring roast beef, onions, and mushrooms, these easy to make Philly cheesesteak stuffed peppers will dance across your taste buds and into your heart!
- 3 bell peppers, cut in half lengthwise, ribs and seeds removed
- 2 tablespoons butter or bacon fat, divided
- 1 medium to large yellow onion, julienned
- 8 ounces crimini mushrooms, sliced
- 2 pounds roast beef sandwich meat (such as Applegate's), cut into strips or 4 boxes (9 ounces each) beef Steak-umms
- 4 cloves garlic, minced
- 1 teaspoon mineral salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes, optional
- ¾ cup mozzarella, provolone, or pepper jack cheese, shredded, divided
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Preheat the oven to 400° F.
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Grease a 9- by 13-inch dish. Place the pepper halves in the dish and pre-bake for about 10 to 15 minutes to start softening the peppers.
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Meanwhile, in a skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and mushrooms and sauté, stirring often, until the onions are translucent.
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Add the remaining butter, roast beef, garlic, salt, cayenne pepper, and red pepper flakes to the skillet. Sauté an additional 10 to 15 minutes or until onions are caramelized and meat is heated through.
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Pull the peppers from the oven. Add about 1 tablespoon of cheese to the bottom of each pepper half.
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Stuff the peppers with the meat mixture. Top with remaining cheese.
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Bake for 10 to 15 minutes or until cheese is melted and beginning to lightly brown.
Nutrition facts are approximate and may vary based on specific ingredients used.
So this is so yummy and easy. I used sirloin streak cut into small thin strips. I used one large yellow onion and fresh cut mushrooms. I 1st baked my peppers at 400 degrees for about 20 min to soften. While they were in the oven i slightly browned my onions and mushrooms. While they were cooking I put my meat in a bowl and seasoned it with a cap full of oil and then what ever seasonings I wanted. Right b4 I put the meat in with the oinions and mushrooms I sprinkled some adolfs meat tenderizor mixed them up and dropped them in the pan. I quickly then took a large tablespoon of better than bolian beef flavor and about a cup of water and dumped that into the pan. I covered the pan with a lid and let simmer about 5 min. My meat was so tender and flavorful. After the peppers were soft I just used a spatula to fill the peppers. Topped with provolone cheese and broiled for about 5 min.
The only thing I I would do different is use a different type of cheese. Provolone is a good melting cheese but can be rubbery.
Seriously yummy and I really don’t even like sweet peppers much! I added these to our week of meal plans and then put them off to the second week because I forgot to pick up the roast beef and to be honest, I was not to thrilled about them. Was I wrong! Even my 16 yr old son loved them and begged for one of the leftover peppers the next day. So good with the right amount of roast beef mixture I found myself cutting up the pepper small so I could have a bite with every forkful. So far I have made two of your recipes (3 counting your version of spaghetti sauce) and have loved them and am looking for more. Thanks a ton! You are really helping me with my THM journey
I have made these once every week since I read the recipe. Mmm So Good!
Glad you like it. 😀