Philly Cheese Steak Stuffed Peppers

Paula Todora


So easy to make, using deli roast beef. We eat it as a low carb dinner. Not an original recipe, it's become one of my family's favorites.

Featured Pinch Tips Video

★★★★★ 1 vote
10 Min
30 Min


2 large
green bell peppers
8 slice
provolone cheese
8 oz
deli roast beef, thin slices
2 Tbsp
2 Tbsp
olive oil
1 medium
onion, sliced thin
1 c
sliced fresh mushrooms
garlic powder, optional
1/2 tsp
black pepper


1Preheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds. Spray with nonstick cooking spray, lay cut-side down on cookie sheet and roast in oven for 15 minutes.

2Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized, about 20 minutes.

Step 3 Direction Photo

3Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook 5 minutes.

Step 4 Direction Photo

4Line the inside of each pepper with a slice of provolone cheese.When the meat mixture is done, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture. Top each pepper with another slice of provolone cheese.

Step 5 Direction Photo

5Bake for 15-20 minutes until the cheese on top is golden brown.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy, For Kids
Hashtags: #PEPPERS, #low-carb, #beef