Philly Cheesesteak Stuffed Peppers Recipe

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I absolutely love the flavors of a Philly cheesesteak. Soft, toasty bread, tender beef, and melty cheese. Mmmm…

I first had Philly cheesesteak when we visited my aunt and her family in Philadelphia. Let’s just say it wasn’t a grain-free or sugar-free trip. When we got back home I wanted to find a way to enjoy the flavors of the Philly cheesesteak, without the bread or processed cheese. This stuffed bell pepper dish is the result.

What Is a Philly Cheesesteak?

A Philly cheesesteak is chopped ribeye steak on hoagie-style bread, topped with cheese. The cheese can be anything from provolone to American or even canned cheese spray (yikes!).

Often a cheesesteak is topped with sauteed bell peppers, onions, and mushrooms too.

How to Make Philly Cheesesteak Stuffed Peppers

This recipe has all the flavors of Philly cheesesteak, but instead of chopping and topping it with bell pepper,  I use half of one as a boat. Just fill with steak, mushrooms, onions, and a slice of provolone or mozzarella cheese, and bake it —  you now have a worthy cheesesteak without the grains or processed ingredients.

Ribeye is the most tender and delicious cut to use for this, but I’ve also used sirloin, ground beef, or even leftover chuck roast. As always, when possible use grass-fed beef.

These are even fairly portable. If you’re running off to soccer practice it’s easy to have everyone grab one and go. Even better, it is simple to make and the kids enjoy the unusual presentation. I hope you enjoy them as much as we do!

Here’s another interesting Philly cheesesteak idea: turn it into a casserole.

Have you ever converted an old favorite food to a healthier version? Share below!