Philly Cheesesteak Peppers

Chris Zoellner


Got this from a friend years ago, recently saw it in my cookbook on the scrap of paper she wrote it on! Just had to add it to the list! YUM


★★★★★ 3 votes

20 Min
25 Min


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  • 8 oz
    thinly sliced roast beef
  • 8 slice
    provolone cheese
  • 2 large
    green pepper
  • 1 medium
  • 6 oz
    baby bella mushrooms
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1 Tbsp
    minced garlic
  • 1 pinch
    salt and pepper
  • 1 small
    amount of pizza sauce for drizzle if you prefer
  • 1 small
    jar of banana peppers (pepperoncinis) to taste

How to Make Philly Cheesesteak Peppers


  1. Preheat Oven to 400F

    Slice peppers in half lengthwise, remove ribs and seeds.
  2. Slice onions, banana peppers and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until veggies are nice and caramelized, about 25-30 minutes. (If you don't like pepperoncinis you can leave these out)
  3. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. If you use the frozen stuff like I did, just follow the cooking instructions on the package then add to onion/mushroom mixture when done.
  4. Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
  5. Bake for 15-20 minutes until the cheese on top is golden brown.
  6. You can drizzle a little pizza sauce over top if you like the extra zip.

Printable Recipe Card

About Philly Cheesesteak Peppers

Course/Dish: Beef, Steaks and Chops
Other Tags: Quick & Easy, Healthy

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