Philly Cheesesteak Stuffed Peppers

January 27, 2018


Do you take your cheesesteak wiz wit??  Nothing says Philadelphia more than a Philly cheesesteak.  We all know that they probably aren't the healthiest option but here is may be a slightly healthier version which includes some veggies too.....mushrooms and Eagles Green Pepper!!!



8 ounces thinly sliced roast beef

8 ounces provolone cheese

2 large green peppers

1 medium sweet onion

1 (6 ounce) package baby bella mushrooms

2 Tbsp butter

2 Tbsp olive oil

1 Tbsp minced garlic




Slice peppers in half lengthwise, remove ribs and seeds.  Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and carmelized.  About 25-30 minutes.  


Preheat oven to 400 degrees.


Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.  Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with the meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone

cheese.  Bake for 15-20 minutes until the cheese on top is golden brown.


Adapted from GeniusKitchen




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