Philly Cheese Steak Stuffed Peppers

Entrees | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 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 Tablespoon Butter
  •  2 Tablespoon Olive Oil
  •  1 Tablespoon Garlic – Minced
  •  Salt and Pepper – to taste


  • Slice peppers in half lengthwise, remove ribs and seeds.
  • Slice onions and mushrooms. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 25-30 minutes.
  • Preheat oven to 400°.
  • Slice roast beef into thin strips and add to the onion and 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.  


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