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I absolutely love the flavors of a Philly cheesesteak. Soft, toasty bread, tender beef, and melty cheese. Mmmm…
I first had Philly cheesesteak when we visited my aunt and her family in Philadelphia. Let’s just say it wasn’t a grain-free or sugar-free trip. When we got back home I wanted to find a way to enjoy the flavors of the Philly cheesesteak, without the bread or processed cheese. This stuffed bell pepper dish is the result.
What Is a Philly Cheesesteak?
A Philly cheesesteak is chopped ribeye steak on hoagie-style bread, topped with cheese. The cheese can be anything from provolone to American or even canned cheese spray (yikes!).
Often a cheesesteak is topped with sauteed bell peppers, onions, and mushrooms too.
How to Make Philly Cheesesteak Stuffed Peppers
This recipe has all the flavors of Philly cheesesteak, but instead of chopping and topping it with bell pepper, I use half of one as a boat. Just fill with steak, mushrooms, onions, and a slice of provolone or mozzarella cheese, and bake it — you now have a worthy cheesesteak without the grains or processed ingredients.
Ribeye is the most tender and delicious cut to use for this, but I’ve also used sirloin, ground beef, or even leftover chuck roast. As always, when possible use grass-fed beef.
These are even fairly portable. If you’re running off to soccer practice it’s easy to have everyone grab one and go. Even better, it is simple to make and the kids enjoy the unusual presentation. I hope you enjoy them as much as we do!
Here’s another interesting Philly cheesesteak idea: turn it into a casserole.
Philly Cheesesteak Pepper Recipe
Ingredients
Instructions
- Preheat the oven to 375°F.
- Wash the peppers and cut them in half lengthwise.
- Remove the seeds and membrane.
- In a large skillet, heat the butter or coconut oil over medium heat.
- Slice the onion and add it to skillet.
- Saute about 5-8 minutes until the onions are starting to become translucent.
- Thinly slice the mushrooms and add them to the pan.
- Saute another 5-8 minutes.
- Slice the roast beef into strips.
- Add it to the skillet and saute until cooked or heated through.
- Place the peppers in a large baking dish, open side up.
- Spoon the onion/mushroom/meat mixture into the bell peppers.
- Top each pepper with the shredded cheese and bake for at least 20 minutes or until the pepper is softened. Enjoy!
Notes
Nutrition
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These were YUMMY! I will try to be more prepared next time and use left over beef as it added a lot of time to precook just for this recipe it the way I like it (that is my fault, not the recipe’s). Would definitely make again.
This looks tasty and easy! Hope to try it soon!
This was delicious!
Think I’ll try it next with shredded chicken, like an open burrito 🙂
yummy , delicious…thanks for sharing …
This is such a great idea I love this! So innovative and different! I love me some bread/rolls for cheesesteak, but I’m also a fan of ‘stuffed peppers’ so I definiately am trying this =)
These were really good! A little reminiscent of stuffed peppers that you eat like a taco or pizza slice 🙂
Love the look of this recipe! We love cooking with peppers around here and I’m always on the lookout for recipes with peppers. Can’t wait to try this!
First time visitor through MDA, and so excited. Looks right up my alley-especially this recipe! Can’t wait to pour through the blog!
Do some prep work ahead of time, and these would be great on the grill for an outing.
Great idea!
I love this recipe! Since going grain free and Paleo one of the things I miss so much is a good Chicken Philly. I must try this since I love peppers as well. One of my favorite “junk food” type recipes is Paleo BBQ chicken pizza that I must make at least twice a month! I use US Wellness amazing BBQ sauce, pasture raised chicken, green onions, cilantro and an almond flour/arrowroot crust…and it so SO good! But sorta healthy. 🙂