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    Philly Cheesesteak Stuffed Peppers!!

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    Replies

    • Posts: 160
      Yumm.... bump
    • Posts: 19 Member
      Yum!
    • Posts: 63 Member
      Trying these tonight! Refigured it using Chicken SteakUms, Sargento thin slices and sautee in chicken broth to bring calories under 210 per serving.
    • Posts: 111 Member
      Had these tonight! All i did was sub the oil and butter for 4 tablespoons of Smart Balance Light. Could have definitely used than that even and it still would have tasted great!

      Thanks for the recipe!
    • Posts: 289 Member
      we make these at work I'm constantly craving one so let's see if this is up to par
    • Posts: 25 Member
      bump
    • Posts: 806 Member
      I haven't seen this recipe before. It looks scrumptious! Thank you for sharing!
    • Posts: 79 Member
      Do you cook the roast beast first? Or does it cook in the peppers?
    • Posts: 19
      YUM!
    • Posts: 63 Member
      yum!:smile:
    • Posts: 224 Member
      Do you cook the roast beast first? Or does it cook in the peppers?
      I'm sorry for the confusion. The roast beef is pre-cooked. You can use your favorite deli meat, if you'd like. I know that Boar's Head is fantastic. :)
    • Posts: 3,646 Member
      I've had these before, they are delicious!

      I make sure to blanch and shock the peppers good before filling them, so they're not too crunchy.
    • Posts: 163
      Yum!
    • Posts: 41 Member
      It's my first time ever seeing this recipe and I thank you! Looks pretty easy and very tasty - adding it to my "need to make soon" pile :)
    • Posts: 3 Member
      I'm new! Thanks for posting! I just made philly steak sandwiches last week. I love them! Making them without the bread will be great!
    • Posts: 339 Member
      New post for me too. Thanks for sharing, and I'm fixin to try these this weekend.
    • Posts: 26,368 Member
      Had this for dinner, using deli roast beef, and minus mushrooms. Will make again!
    • Posts: 14 Member
      I made these for dinner last night, too. So good! I par-baked the bell peppers a little so they wouldn't be crunchy when they were done. I also sauteed the onions and mushrooms in a little chicken broth and olive oil instead of butter. They satisfied that craving for an actual cheesesteak without the gigantic bread roll and greasy meat and cheese. Can't wait to eat the leftovers for lunch! Thanks for sharing!
    • Posts: 279 Member
      BUMP
    • Posts: 3 Member
      I am not a roast beef fan......what could you use in place of it?
    • Posts: 224 Member
      I am not a roast beef fan......what could you use in place of it?
      Someone within this post suggested using chicken steak-ums. Sounds like a winner to me!
    • Posts: 19,251 Member
      Please stop with the madness
      What madness?
      This looks fabulous!
    • Posts: 12,142 Member
      show previous quotes
      What madness?
      This looks fabulous!

      Guess you've never had an actual philly cheesesteak then
    • Posts: 1,090 Member
      Looks good. I have one tiny improvement to this; chop all these ingredients up and place in a nice italian roll.

      And steak-ums...really?
    • Posts: 266 Member
      YUM!!
    • Posts: 19,251 Member
      show previous quotes

      Guess you've never had an actual philly cheesesteak then
      Actually, yes. I've had them a number of times. I think the last time was at Geno's, the time before that at Pat's. I skipped the cheese whiz. That stuff's nasty.
      And this recipe looks quite tasty.
    • Posts: 173 Member
      If I had seen this two hours ago, we'd be having these for dinner instead of bison sliders.

      I'm always looking for an excuse to incorporate cheese into my diet. I leave it off my subs now at Subway, off my burgers at barbeques - my taste buds haven't missed it but emotionally it's been a hard change.

      I will be making these though - holy freaking yum.
    • Posts: 12,142 Member
      show previous quotes
      Actually, yes. I've had them a number of times. I think the last time was at Geno's, the time before that at Pat's. I skipped the cheese whiz. That stuff's nasty.
      And this recipe looks quite tasty.

      Crappy tourist traps, so the answer would still be no.

      And really reheating roast beef for the meat in this recipe? Thinly sliced ribeye at the very least should be used
    • Posts: 19,251 Member
      show previous quotes

      Crappy tourist traps, so the answer would still be no.

      And really reheating roast beef for the meat in this recipe? Thinly sliced ribeye at the very least should be used
      You're nothing if not predictable.
    • Posts: 2,270 Member
      o.m.g...

      yumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyumyum
    This discussion has been closed.

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