Philly Cheese Steak Stuffed Peppers

True to my carb loving nature, there’s almost nothing I love more than a quality sandwich (aka slamwich aka sangwich). Lately, health nuts love to hate on carbs and they make me feel guilty for eating them (life tip: don’t ever let anyone make you feel something you don’t want to), so a couple years ago when I stumbled across a picture of what looked to be the guts of a Philly cheese steak, stuffed into a green pepper, I thought maybe I could have the best of both worlds. I decided to give it a try. Here’s what I used:

For those of you who know me, I normally do not willfully eat mushrooms, yet you’ll notice them here. I don’t know what possessed me, but I saw them in the store, and I knew that people commonly put them on Phillies, so I bought them. Conforming to societal pressure again.

I had started out thinking I would caramelize the onions, but I got inpatient half way through, so they ended up being partially caramelized, partially charred (I take after my dad, we aren’t afraid of a little char). Anyway, regardless if you want sauteed onions, caramelized onions, or something in between, start the onions first.

While the onions are cooking, cut the peppers in half hot dog style (down the length), dig out the pulp and seeds, and line each half with a slice of provolone cheese.

When the onions are close to wear you want them, throw in the mushrooms, sprinkle on some pepper, and cook them until they soften a bit.

Then toss in the roast beef (or steak if you want to be authentic or fancy), stir it around with the onions and mushrooms, throw on a pinch of salt and cook for 1-2 minutes.

Next, I used a pair of tongs to pick up a handful (tongful?) of beef mixture and stuff it into each pepper half.

Last, lay a blanket of provolone cheese on top of each half before you send them to the oven.

Bake them at 375 degrees for about 20 minutes. When the cheese is nice and melty and golden brown, they’re done.

They have all the flavor, if not more, of a good Philly and ended up being a good compromise between a hearty sandwich and a low-carb meal. As a bonus that you don’t get with a Philly sandwich, these make great left overs-no bread to get soggy!

Gravel & Dine

Philly Cheese Steak Stuffed Peppers

These stuffed peppers have all the flavor of a Philly cheese steak sandwich, the green pepper shells make a fun substitute to the bread, and they make great leftovers! This made enough for 2 people, or 1 person with left overs, it easily doubles to serve more.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Main

Ingredients Method

Ingredients

  

• 2 green bell peppers
• 1 medium yellow onion sliced
• 1/4 pound deli roast beef or steak chopped into 1/4 inch pieces
• 1/2 cup sliced mushrooms
• 8 slices provolone cheese
• salt and pepper

Method

 

1. Saute or caramelize the onions, cooking over medium heat with a small amount of oil
2. Cut each pepper in half lengthwise, remove the pulp and seeds
3. Line each pepper half with a slice of provolone cheese
4. When onions are about done, toss in the mushrooms with some pepper, cooking for 1-2 more minutes
5. Add the roast beef with a pinch of salt, stir, and cook for another 1-2 minutes
6. Stuff each pepper half with the beef mixture
7. Place a slice of provolone cheese on top of each pepper half
8. Bake at 375 for about 20 minutes