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


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


1Preheat Oven to 400F

Slice peppers in half lengthwise, remove ribs and seeds.
2Slice 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)
3Slice 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.
4Line 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.
5Bake for 15-20 minutes until the cheese on top is golden brown.
6You can drizzle a little pizza sauce over top if you like the extra zip.

About this Recipe

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