PHILLY CHEESESTEAK STUFFED PEPPERS
I'm not going to lie, as soon as this idea
came to me, I felt like a culinary genius. If you can't tell by now, I
like finding creative vessels for my dishes. I have had a lot of fun with
avocados with this same concept. These peppers are great for lunch,
dinner or even as an appetizer. I hope you enjoy them as much as we have.
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
(2 Tbs. Peace and Love)
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.
Prep Time – 15 Minutes
Cook Time – 50 Minutes
Makes Servings: 4
Per Serving:
Calories – 458
Protein – 27 g
Carbs – 8.5 net g
Fat – 36 g
Peace, Love, and Low Carb - The Cookbook - 3 Ingredients to a Healthier You!
You can order it on Amazon - HERE
Or on my site - HERE
Available in paperback and ebook
This photo gives you an idea of what to expect from the ebook. 2 color photos for each recipe, macros, prep and cook time, sample shopping lists, interactive table of contents and index!
-->
-->
Looks amazing! Adding this to my short list of thing to cook!
ReplyDeleteUm, you ARE a culinary genius. Thanks for sharing the idea!
ReplyDeleteOhhhhhhhhhhhhhh I love philly cheesesteak, but, of course, I gotta make this recipe!!!!!!!!
ReplyDeleteawesome ....I'm going to pin this ...thanks :-)
ReplyDeleteThis comment has been removed by the author.
ReplyDeletefound you on pinterest. (where else!) this looks amazing!! thanks for sharing! i'll be back!
ReplyDeleteThanks everyone!
ReplyDeleteI made these for dinner tonight. I just removed the tops of the peppers and the insides and stuffed the whole pepper. I followed the rest of the directions as written. I have a pan that makes 6 extra large muffins and put the whole peppers in there so they would be stable during cooking. My husband and teenaged sons LOVED these. One whole stuffed pepper with a serving of seasoned fries was a very hearty and very QUICK meal for a weeknight. Gotta love a gluten free meal that tastes good! Thanks so much for the recipe!
ReplyDeleteTried this last night...and ooh very good. :D Yummy..now if you could conger up an idea on how to make this a soup for winter...you would be my hero for life. :)
ReplyDeleteYUM, making this ASAP!
ReplyDeleteWhat is "peace and love" seasoning? This recipe looks amazing, and I can't wait to try it!
ReplyDeleteOMG -- found you thru Pintrest. This look heavenly! TOTALLY a low carber -- down over 100lb and am at less than 15 to go :)
ReplyDeleteCan't wait to check out your other recipes :)
Blessings!
Gail
I found this through ChowStalker... it looks FABULOUS! I will definitely try but with a different color pepper. This is a great idea... put the cheese inside!!!
ReplyDeleteOh my goodness, this looks absolutely delicious!
ReplyDeleteThank you I am totally excited to find your site!!! I am pregnant and trying to find health no carb no sugar recipes is very hard! Thank you!
ReplyDeleteYou are a freakin' genius for sure!!! I'm a native Philadelphian and Paleo really does not allow me to enjoy my old favorites. Kyndra what did you serve with this?
ReplyDeleteYou are a culinary genius for this recipe! I made this for dinner tonight and it was incredible!!
ReplyDeleteThis looks delicious! I will be trying this soon!
ReplyDeleteDelicious! If you can find it, Steak-Ums work great instead of roast beef - more authentic cheesesteak meat, sliced super thin. Just cook the slices for a minute or two on each side, and they're good to go. Will try using four whole peppers with just the top sliced off next time. Thanks for these great and tasty low carb meals!
ReplyDeleteMy husband is in the the US Army and away from right now ( for a short time)I plan to make this for him when he comes home I can't wait!!
ReplyDeleteLove this! I love the avocado idea too. My husband is very picky when it comes to veggies. He will let me make stuffed peppers, but will only eat the filling.. He does love avocados though.
ReplyDeleteMaking them right now, thank you!!
ReplyDeleteThese are amazing, I am making them for the second time today. I love philly cheesesteaks but can't eat wheat...problem solved, it is genius btw!!
ReplyDeleteMy boyfriend made these the other night - they were great!!
ReplyDeleteI made this with some leftover steak and it was absolutely amazing. I did not serve anything with it, it was filling enough without adding anything. I'm new to your site, and am glad to have found it. Everything is quite easy to make and doesn't take forever.
ReplyDeleteMaking this AS WE SPEAK... my house smells amazing.. and my husband is running late... I don't know if I can resist eating before he gets here.. THANK YOU SO MUCH for sharing this FANTASTIC idea! You ARE a culinary genius! :)
ReplyDeleteStuffed Bell Peeppers are one of my families favorite dishes! I can't wait to try this variation on the fam!!!!
ReplyDeleteTrying these tonight! Can't wait! Can you do all the steps up until the baking part, then freeze the ready-to-bake peppers for another time?
ReplyDeleteMy husband and kids loved these. I even added some pepper jack on top so my husband was a very happy man
ReplyDeleteI found your recipe on Pinterest and made these the other night. I used frozen sandwich steaks because I would have been run out of Philly for using roast beef. It was a why didn't I think of this moment! They were great and more dinner like than the usual sandwich on a hoagie roll.
ReplyDeletemade these last night and shared on my blog (www.nomorejellybelly.blogspot.com). thanks for the recipe. a hit with everyone!!
ReplyDeleteThank You for this! I doubled the ingredients and got some extra cheese, was able to stretch it over 12 halves(6 whole) peppers! SOOOOO yummy!
ReplyDeleteThis was delicious, even my kids enjoyed it, thanks!
ReplyDeleteI just tried this tonight, it was AMAZING!!!! Oh my goodness, I'm so excited to have this recipe. Thank you thank you!
ReplyDeleteThis was super yummy! One slice of cheese was perfect. Thanks for this recipe!
ReplyDeleteCan't wait to try this it's look awesome. I love stuffed peppers and I live in Philly lol. Only think I would change for sure is the cheese. Must be American or Wiz. Make sure you dice that meat well everyone. Thanks for sharing! I'm going to make these this weekend:)
ReplyDeleteThank you for sharing this recipe. It was quick, easy, delicious and healthy. I made it with Flank Steak and it was enjoyed by my family. definitely a keeper.
ReplyDeleteThank you for sharing his recipe. It was quick, easy, delicious and healthy. It was enjoyed by my family. Definitely a keeper.
ReplyDeletehow many calories are in one?
ReplyDeleteCan anyone tell me what kind of meat can be substituted for Roast Beef?? Besides the packaged stuff...
ReplyDeleteHere's an idea for anyone else wondering: We are going to try it with fajita chicken next! I think it will turn out rather nicely!
DeleteI used thin sliced sirloin tip(sandwich)steak, cooked it fast (seperate from the onions & mushrooms). Much better flavor! Do not like that pre-made stuff!
DeleteSteak'ums would work. Or sukiyaki meat, if they have it where you live.
DeleteIf you slightly freeze (line an hour) a thin steak (sirloin or flank steak) it holds together well enough that you can slice it razor thin with a good knife. just let it defrost after cutting and cook really quickly in a pan w. salt and pepper.
DeleteMade these tonight...these were so good! End...of...story! YUM!
ReplyDeleteI made these last week and they are great. I didn't have provolone so I used white american cheese and they were great. I am putting it on my 2 week meal plan. I am going to share this on my blog.
ReplyDeleteMade these tonight and they were fabulous!!! My husband and teenage daughter loved them. Found this on Pinterest and can't wait to look through the rest of your blog.
ReplyDeleteHappy that I found this post on Pinterest, it sounds so good! My hubby and I love finding fun, delicious recipes! Take care, Terra www.cafeterrablog.com
ReplyDeleteI think you are my new best friend!!!!
ReplyDeleteI just found your site thanks to Pinterest and I made this last night and my husband and I LOVED it! Can't wait to make it again!
ReplyDeleteI made this tonight!!! I put the recipe on my blog with a link back to yours :) So delicious!
ReplyDeleteOh. My . Goodness. This is a MUST make! What a fabulous idea!! Thanks for sharing! XO
ReplyDeleteFantastically easy and delish! Thanks!
ReplyDeletevery good will make again
ReplyDeleteThis was excellent! Definately a "have again"! We used pastrami and it was still over the top. The secret is caramelizing the onions with that o so fragrant garlic. Delish! Thanks for sharing!
ReplyDeleteThese look and sound yummy!. I found you through Pinterest and am glad i did. I read through the comments and got a few tips to use as well...but always when i make a new recipe i make it by the recipe the first time and then if it stays in the cook book i do things to it. thanks for sharing.
ReplyDeleteI made this tonight and I loved it! I didn't have provolone cheese I had low fat Swiss. It was still awesome! Husband isn't a fan of mushrooms so his comment was less mushrooms and more cheese. And I used Schneider's Naturals thin sliced roast beef.
ReplyDeleteThis one is definitely a keeper and will go directly into my cookbook! I paired it with oven roasted potatoes and a salad. Easy clean up too, one pan and piece of tin foil!
Just made this tonight, it was very good. I used cheddar cheese. The only suggestion I have is to precook the peppers a little because after 20 minutes they were still a little hard. Very easy meal.
ReplyDeleteI have to add my praise and tell you these were amazing. I am making them again tonight. Thanks for the awesome recipe.
ReplyDeleteThis is a GREAT idea!
ReplyDeleteFound this on Pinterest and am printing recipe as I type to head to the grocery store to buy the ingredients!! I can't wait to try this one!
ReplyDeletePinned and I am getting ingred. tomorrow! Can't wait!!! This looks amazing!!!
ReplyDeleteI made these last night and they are Amazing !!! These will be on rotation at my house and I think it is a fun recipe to serve guests as well.Thank you !!
ReplyDeleteYou could also do this as a no-tortilla fajita. Sub chicken or steak for the roast beef, and monterrey jack for the provolone. Can't wait to try both!
ReplyDeleteI made this tonight, and HOLY COW!!!!Delish!!! I am a very hard critic on food that I cook, and I loved it so much I couldn't stop talking about it for twenty minutes after we were done eating! This recipe is hands down a new favorite, and will be added to the rotation! (Might try with chicken next time!) Thank you for sharing!
ReplyDeleteI also calculated calories for this recipe. approx 1,336 for 4 halves, or approx 334 cal each!
ReplyDeleteFound this recipe on Pinterest-awesome!!! I added a bit of steak seasoning to it- but it would have just fine without Thank you for sharing- we Will be eating these again!
ReplyDeleteMade this tonight and it was a HIT!! Hubby asked that it be added to the weekly menu and that's BIG DOINGS for him! :D
ReplyDeleteI look forward to trying more of recipes - thanks so much for sharing them with us!
I love philly cheesesteak! I am making these tonight and am pretty sure they are going to be a hit. I have a family of five, so I doubled the recipe and adding a side of potatoes and garlic bread. Thanks so much!
ReplyDeleteI am so glad to have found you (like so many others) on Pinterest! We are making these tonight for dinner and my husband is thrilled about it! I can't wait to share the success with all of my readers! I so look forward to seeing more awesome recipes from you :D
ReplyDeleteThanks for the amazing recipe. Made them tonight, loved them. I linked your post in my blog.
ReplyDeleteThanks again!
I was so excited when I found this recipe couldn't wait to try it! I was a hit with my three guys and I, too, had a problem with the peppers being not quite difficult done like another person however still a hit. I did add a dash of Cayenne pepper as my family likes a bit of heat in almost everything. My husband said next time we will grill the peppers first to help with the tenderness. Thank you so much for sharing!
ReplyDeletei made these today. stuffed the whole pepper instead of halfed (peppers were small) and put in my 4 quart electric roaster on low for several hours. I cooked them longer because I like the peppers softer/well done. FABULOUS!!!!!!!!!!!!!!!!! definitely a keeper
ReplyDeleteWhere I live, we can get thinly sliced uncooked beef for sukiyaki, so I used that, and cooked it along with the onions and mushrooms. These were fantastic! great, simple concept. Also, I par-cooked the peppers by putting them in a casserole dish in the microwave with a half cup of water, covered with saran wrap, for 5 inutes. Beware of hot steam when you open it! Came out great.
ReplyDeleteI loved this recipe!
ReplyDeleteMade a modified version- Roasted the peppers first- used Red/Yellow. Sauteed the Onions and mushrooms in beef broth and butter. Only used 1 slice of cheese and drizzled LC bbq sauce on them. absolutely delish! Thanks for the inspiration!
ReplyDeleteI just made this dish today. I used pepper jack cheese instead of provolone. It turned out great!
ReplyDeleteThis was great & my husband LOVED them. I also added a habanero/buffalo cheese for a bit of kick & used thinly sliced pieces of rare roast beef. Excellent. Will be making these again. thank you.
ReplyDeleteI made these with an orange pepper, colby jack cheese on the bottom, and pepper jack on top. I didn't have any sort of steak or beef, so I sauteed onions and sliced jalapenos with sliced ham, sprinkled with Johnny's seasoning and minced garlic. I didn't use any butter, just olive oil. I cooked just a bit under 15 minutes, I like my peppers still a little firm. They turned out really yummy! The Johnny's adds a great kick!
ReplyDeleteFabulous. Easy and exceptionally delicious. Thank you!!!!!
ReplyDeleteP.S. I slice up the leftovers and eat them in a low-carb wrap the next day. Good hot or cold!
ReplyDeleteWould like to make this a slow cooker recipe...anyone have ideas on how to convert this?
ReplyDeleteOh wow, I made these tonight and they are so delicious! I ordered your cookbook and I can't wait to try more of your recipes! Thank you so much!
ReplyDeleteI made these for dinner tonight they were so good definitely will make them again :)
ReplyDeleteMade these today for lunch. They came out picture perfect!
ReplyDeleteCan I just say again how much I love, love, love these????? So easy and so GOOD!!
ReplyDeleteFound the recipe on Pinterest, made it tonight. So easy and delicious! Thank you for sharing!
ReplyDeleteI just saw this recipe on FB. I was going to share it until I read an article by Blogher about people not giving credit properly. I searched the recipe to be safe and found your blog. I did tell the offender on fb that she needed to properly credit you. It looks like she even used your picture. I'm sorry that people are taking credit for your work. Looks like a great recipe though. I can't wait to try it.
ReplyDeleteHi Dawn, Thank you so much for letting me know. Do you mind telling me which FB page it is? THanks
DeleteMade these tonight using grass-fed chipped steak. I parboiled the peppers. Before baking I put organic mayo on some on top of the bottom layer of cheese before the meat, and pizza sauce on the others on top of the meat under the top layer of cheese. They were soooo incredibly delicious! Thanks for the recipe!
ReplyDeleteThis was so so yummy! I made it tonight, I actually used one white onion, one sweet onion, and upped the roast beef a little more...also didn't have as many green peppers (because some of them were going bad, boo), so I put it all in a casserole dish (green peppers first, smoked provolone slices, and then all of the stuffing, and more provolone. Cooked for about 10 minutes and voila, delicious philly cheesesteak casserole! Thanks for the recipe, I'll be making this one again!
ReplyDeleteThank you so much for this recipe!! We do not eat red meat, so instead I made it using turkey tenderloin and it was AMAZING!!!
ReplyDeleteMy husband and I made this last night, and it was so delicious and guilt free! Thank you for this and look forward to seeing more of your recipes :)
ReplyDeleteI seen this recipe on FaceBook. One of my friends had posted it. I made this tonight for dinner and it was DELICIOUS !!! It will be made again for sure ! Thanks for sharing it with us.
ReplyDelete