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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.
Philly Cheesesteak Pepper Recipe
A healthier take on the classic Philly cheesesteak with beef, mushrooms, and onions baked in a bell pepper shell and topped with cheese.
- 4 bell peppers
- 2 TBSP butter (or coconut oil)
- 1 onion
- 2 cups mushrooms
- 1 lb roast beef (or ground beef, or leftover steak or roast)
- 8 oz provolone or mozzarella cheese (optional)
Preheat the oven to 375°F.
Wash the peppers and cut them in half lengthwise.
Remove the seeds and membrane.
In a large skillet, heat the butter or coconut oil over medium heat.
Slice the onion and add it to skillet.
Saute about 5-8 minutes until the onions are starting to become translucent.
Thinly slice the mushrooms and add them to the pan.
Saute another 5-8 minutes.
Slice the roast beef into strips.
Add it to the skillet and saute until cooked or heated through.
Place the peppers in a large baking dish, open side up.
Spoon the onion/mushroom/meat mixture into the bell peppers.
Top each pepper with the shredded cheese and bake for at least 20 minutes or until the pepper is softened. Enjoy!
You can make extra filling and freeze it to stuff in fresh peppers for an easy meal later.
Serving: 1pepper | Calories: 198kcal | Carbohydrates: 6.7g | Protein: 25.6g | Fat: 8g | Saturated Fat: 3.8g | Cholesterol: 60mg | Sodium: 283mg | Fiber: 2.2g | Sugar: 4g
Have you ever converted an old favorite food to a healthier version? Share below!