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Philly Cheesesteak Stuffed Peppers

Katie WellsSep 29, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Beef Recipes » Philly Cheesesteak Stuffed Peppers
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  • What Is a Philly Cheesesteak?
  • How to Make Philly Cheesesteak Stuffed Peppers
  • Philly Cheesesteak Pepper Recipe

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.

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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

Katie Wells
A healthier take on the classic Philly cheesesteak with beef, mushrooms, and onions baked in a bell pepper shell and topped with cheese.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main
Cuisine American
Servings 8 stuffed peppers
Calories 198 kcal

Ingredients
  

  • 4 bell peppers
  • 2 TBSP butter (or coconut oil)
  • 1 onion
  • 2 cups mushrooms
  • 1 lb roast beef (or ground beef, or leftover steak or roast)
  • 8 oz provolone or mozzarella cheese (optional)

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

You can make extra filling and freeze it to stuff in fresh peppers for an easy meal later. 

Nutrition

Serving: 1pepperCalories: 198kcalCarbohydrates: 6.7gProtein: 25.6gFat: 8gSaturated Fat: 3.8gCholesterol: 60mgSodium: 283mgFiber: 2.2gSugar: 4g
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Category: Beef Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (13 Comments)

  1. Shakira

    November 30, 2021 at 12:16 PM

    This was delicious! I think I’ll try it next time with shredded chicken.

    Reply
  2. Jessica

    September 21, 2015 at 9:53 AM

    These look amazing! I want to make them this week. Any idea what I could use instead of mushrooms? I really hate mushrooms 😛

    Reply
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