Philly Cheesesteak Stuffed Peppers!!

MaryKayStrausser1980 · July 2014

Looks really good, definitely going to try this!

WadeLam · July 2014

I made these once, and they were freaking terrible. Follow the directions exactly (welllllll...it might not have been THIS recipe, but it was certainly extremely close) and the meat got so dry that they were barely edible. Of course, I might just be used to the well-dipped Italian beef sandwiches we can get here in Chicago, so maybe my perspective was skewed? But if anyone has a way to keep the meat more moist (heh), let me know.

Very strange - I've never had that problem. I'm thinking that you should completely saute your onions and mushrooms, and toss in the thinly sliced deli roast beef right at the end - just enough to toss everything together (rather than the 5-10 minutes called for by the recipe). Then proceed to stuffing the peppers. Once the mixture is in the pepper with the cheese melted over top, the moisture is somewhat sealed in (which makes me think that maybe your meat was dry before you put them in the oven?). Hope this helps!

cathg201 · July 2014

Thanks for reposting - looks delish

supersparklies · July 2014

Do you cook the roast beast first? Or does it cook in the peppers?

I love that you call it roast beast

nikkiworld2 · July 2014

I will have to quadruple this recipe; my husband will go nuts for this! Thanks for re-posting. No one should ever get mad at a re-posting of this recipe, lol.

ROBINSTL67 · July 2014

Bump

17ChargerGirl17 · July 2014

Looks really good, however, I hate Green Bell Peppers so I won't be trying it. LOL
But, did I mention it looks really good!!!!!

mrsmarit · July 2014

Looks really good, however, I hate Green Bell Peppers so I won't be trying it. LOL
But, did I mention it looks really good!!!!!

My mom and I are trying on Wednesday with either yellow/red or oranges peppers. I'm not a fan of the green either.

Hearts_2015 · July 2014

Yes, I know this recipe has been posted time and time again. I understand that most people are probably tired of seeing it, and are looking for something new and different. It's okay to be irritated...but...I'm posting it again. MFP has newly joined members every single day, and I'm hoping that someone who's never seen this scrumptious recipe comes across it.

And - of course, I recently made this, which...as always...has given me a renewed love for this little culinary gem.

Philly Cheesesteak Stuffed Peppers (originally from Peace, Love & Low Carb)

INGREDIENTS:
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste

DIRECTIONS:
Slice peppers in half lengthwise, remove ribs and seeds. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes. Preheat oven to 400°. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

Of course, you can easily lighten the recipe to reduce the calories. For example, I sauteed my onions and mushrooms in chicken broth rather than butter and olive oil. You can also use just one slice of provolone on each, rather than two (or even use two Sargento's thin slices).

I must say, these bad boys will knock your ever-loving socks off. They rocked my world, right here in the little subdivision where I live. I even wiped a tear from the corner of my eye, which - of course - I attribute to how awesome these peppers were. Enjoy!

NUTRITION INFO (reflects making the recipe as written):
Makes Servings: 4
Per Serving:
Calories – 458
Protein – 27 g
Carbs – 8.5 net g
Fat – 36 g

Well I for one haven't seen this recipe on the boards before so I'm glad it got re posted. Sounds like a good one:drinker:

Thanks:flowerforyou:

arabianhorselover · July 2014

These look so wonderful!

srfranzen8 · July 2014

Thanks for the re-post. I've never tried these. I will now!

branbuds · July 2014

Looks good! Thanks for posting

Mygsds · July 2014

Bump

nogutsnoglory7 · August 2014

Good lord, made these for dinner. Yum! This is coming from someone who's never cooked anything edible...EVER! It's a no brainer.

CINDYRN33 · August 2014

Yumm thanks!

amy_lynn007 · August 2014

Yum!! Thank you!

37lbs_to_go · August 2014

I had never seen these before this post. I made them tonight and they were terrific. I made a few changes. I used pastrami for the meat. I also added 2 individual packets of Philadelphia cream cheese to the mix when the meat was added. It adds calories but if you can spare them try it out.

Also if you don't have time to caramelize the onions slowly just add a little baking soda (1/4 tsp) to speed up the process.

Thank you OP. Great recipe.