Lazy Gluten Free: Philly Steak and Cheese Stuffed Peppers

Philly Steak and Cheese Stuffed Peppers


In the course of a week I saw various versions of the ever-popular Philly steak and cheese sandwich. Finally, I broke down and decided to make a version of this popular meal...partially because the roast beef was on sale at the grocery store.

These stuffed-peppers were very easy to put together, and they were so tasty. For a little added fill, I served my peppers with a baked potato, but you could definitely do rice, garlic toast, or nothing since they are actually quite filling alone. I think I might want to try them grilled too once summer comes...


Philly Steak and Cheese Stuffed Peppers

You will need:
1/2 pound (8 ounces) thin sliced roast beef
8 slices of Provolone cheese
2 medium green bell peppers
1 medium sweet onion, sliced
6 ounces baby bella mushrooms, sliced
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
salt and pepper to taste

1) Heat the butter and olive oil in a large skillet and add the garlic, sliced mushrooms, and sliced onion. Saute until the onions and mushrooms are carmelized, or about 20 to 30 minutes.

2) Preheat the oven to 400F. 

3) Slice roast beef into thin strips and add to the mushroom/onion mixture. Cook for 5 to 10 minutes or until roast beef is cooked. 

4) Meanwhile, slice the green peppers in half lengthwise and remove the seeds and ribs. Place the peppers open side up into a 9x9 inch baking dish. Line the inside of each pepper with a slice of Provolone cheese.

5) Fill each pepper with the roast beef mixture, distributing evenly. Overflowing the peppers is fine. Top each filled pepper with an additional slice of Provolone cheese.

6) Bake peppers for about 15 to 20 minutes, or until the cheese is melty and begins to brown.

Adapted from Peace, Love, and Low Carb's Philly Cheesesteak Stuffed Peppers