Philly Cheesesteak Stuffed Peppers

6:00 AM

Philly Cheesesteaks are probably Clark's favorite sandwich of all time. I've never, honestly, cared for them. Probably because it takes so much effort to eat them... but when I saw this idea on Pinterest I just couldn't pass up making them when hubby was home.

Super easy and, honestly, delicious. This coming from a girl who doesn't really care for the sandwich.

I am supposed to add, from Clark, that they do actually taste like the sandwich-- just without the soggy bread.


- 2 - 3 green peppers (I only made 2, but had some filling left over-- probably enough for a whole other pepper!)

- 6 to 8 oz baby bella mushrooms, sliced
- 1/2 to 1 yellow onion, sliced

- 2 to 3 tbsp butter (I used a little extra for Clark's sake)
- 2 tbsp olive/canola oil
- 1 tbsp garlic powder, or 3 to 4 minced garlic cloves
- 8 oz roast beef (I just used prepared deli meat, thinly sliced)
- 8 - 10 slices of provolone cheese
- salt & pepper, to taste


- Preheat your oven to 400.
- Slice your green peppers in half lengthwise and remove the seeds/ribs.
- Over medium heat, saute your olive oil, butter, garlic, onion, and mushrooms for around 25 to 30 minutes.
- Slice/rip your roast beef into thin strips and add to your mix as well as your optional salt & pepper. Cook for another 5 to 10 minutes, stirring occasionally.
- Place your peppers on a baking sheet and line each with a slice of provolone cheese. Fill each pepper with your meat mixture until almost overflowing. Top with another slice of cheese.
- Bake for 15 to 20 minutes until your cheese is golden brown on top.

Serve with Beer Bread to make it extra yummy. Enjoy!

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