Philly Cheesesteak Stuffed Peppers

My family absolutely adores this Philly Cheesesteak Stuffed Peppers recipe. There is excitement in the air when I say they are for dinner!

I try to lighten things up from time to time, or just leave room for the cake after dinner. That is where this recipe fits in. Lose the bread and leave room for dessert!

Ingredients

The best shortcut for this recipe is using deli roast beef. Have it cut a little thick, or make your own then cut it into strips and you get a really nice tender steak for the inside of these peppers.

Beyond that, you need the typical ingredients you'd find in a Philly Cheesesteak Sandwich, just make it keto and leave out the bread.

And I like the addition of mushrooms, I know there can be some controversy on whether they belong in a Philly or not, but I like them so I add them.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

First, cut the peppers in half and remove the seeds and ribs. Toss them in the oven for 15-20 minutes while you make the filling. Cook the mushrooms, onions, and garlic in the butter till browned and caramelized.

Then add the sliced and shaved beef and cook till warmed through and well combined with the mushrooms and onions.

To build the peppers, place a slice of provolone into the cooked peppers, fill with the beef and mushroom mixture, then top with another piece of cheese. Place the now stuffed peppers back in the oven and turn it to broil. Cook for 3-5 more minutes till the cheese is melted and beginning to brown.

And while you can serve them with a side of rice or potatoes, I like them with some chips because it feels like you are still enjoying a sandwich.

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📖 Recipe

Yield: 8 Pepper Halves

Philly Cheesesteak Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

My family absolutely adores this Philly Cheesesteak Stuffed Peppers recipe. There is excitement in the air when I say they are for dinner!

Print

Ingredients

• 4 Green Bell Peppers, halved + seeds removed
• 3 tablespoons Unsalted Butter
• 1 large Red Onion, thinly sliced
• 1 pound Button Mushrooms, sliced
• Kosher Salt, Morton’s
• Fresh Cracked Black Pepper
• 2 pounds Deli Roast Beef, thin sliced and chopped
• 2 teaspoons Herbs de Provence
• 16 slices Provolone Cheese

Instructions

1. Preheat the oven to 350º and place the halved and seeded peppers on a baking sheet lined with parchment paper. Bake until the peppers become slightly tender, 15-20 minutes.
2. While the peppers cook, prepare the filling.
3. In a large skillet over medium-high heat, melt the butter and add the onions and mushrooms along with some salt and pepper. Cook until tender, about 10 minutes. 
4. Add the roast beef and season with more salt, pepper, and herbs de Provence, cook 5 minutes longer.
5. Place one slice of provolone in the bottom of the cooked peppers, and top with enough of the steak filling to fill each pepper. Top with a second piece of provolone cheese.
6. Turn the oven to broil and place the filled peppers under the broiler until golden, 3-5 minutes, with a watchful eye so they don’t burn.

Notes

Notes & Tips

I like to leave my peppers with a little bite to them so I only roast them for as long as it takes me to make the filling. If you like a softer pepper, up the initial cook time to 30 minutes.

I have a great recipe for making your own deli roast beef for sandwiches on my website, I suggest using that or purchasing deli roast beef from the store. Then slice the large pieces into strips and use that to make this recipe. It mimics "steak'ums" that are traditionally used in Philly cheesesteak sandwiches but WAY BETTER!

When using herbs de Provence in a recipe like this, I like to grind it in a spice grinder. This helps the flavor spread more and doesn't leave you with large pieces of herbs that aren't that enjoyable to eat.

If you have extra filling, or with leftover peppers, make my Philly Cheesesteak Egg Rolls with it.

Substitutions

I choose to use green bell peppers because they are typically more budget-friendly, but you can use any color of bell pepper you prefer.

I like a red onion for this recipe because they tend to be a little sweeter. But you could use a white or yellow onion, or a sweet yellow onion would be best.

Button mushrooms are my preference here, I like their mild flavor. But crimini or portobello could also be used if you like.

Herbs de Provence brings a really rich flavor to the beef and mushrooms for this recipe, but a good steak seasoning could also be used if needed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Secura Electric Coffee Grinder and Spice Grinder with 2 Stainless Steel Blades Removable Bowls
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  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
• 
  Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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  Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 108mgSodium: 1501mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 38g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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