We’ve all heard of the Philly cheesesteak sandwich. Roast beef, gooey cheese, peppers, onions, crusty bread – a staple on many deli menus.
Well, this recipe takes some of those carbs out of the equation. I give you: Philly Cheesesteak Stuffed Peppers. These are in regular rotation on our dinner table – my husband and I are big fans of anything cheesesteak.
Here’s what you’ll need:
- 8 oz. Thinly Sliced Deli Roast Beef
- 8 Slices Provolone Cheese
- 2 Large Green, Red or Yellow Bell Peppers
- 1 Medium Sweet Onion
- 6 oz. Baby Bella Mushrooms
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 1 Tbsp Garlic – Minced
- 1 Tbsp Dried Parsley
- 1 Tsp Dried Thyme
- Salt and Pepper – to taste
Preheat your oven to 400 degrees.
I start by slicing the onion and mushrooms. I prefer thinner slices, they cook a little faster. Add those to a big skillet over medium heat, along with the butter, olive oil, garlic, and a little salt and pepper. I also like to add some dried parsley (about a tablespoon) and a little dried thyme (about a teaspoon). Saute all of that until it’s nice and caramelized – about 15-20 minutes.
While that is cooking, we can prep the peppers. Slice each one in half lengthwise (from the stem down), and remove the ribs and seeds. Lay them out on a sheet pan – they’ll become the bowls for everything else.
Next, slice the roast beef into thin strips. Add it to the onion and mushroom mixture. I also add a little more salt and pepper here, so we’re seasoning each layer as it goes in. Cook for another 5-10 minutes – we want the roast beef to heat through and get a little color.
Line the inside of each pepper with a slice of provolone, then fill each one with the meat mixture until it’s nearly overflowing. Top with another slice of cheese.
Bake for 15-20 minutes, or until the cheese on top starts to brown.
And there you have it! A new twist on the Philly cheesesteak. Enjoy!