Philly Cheesesteak Stuffed Peppers

A while back on my Facebook page I asked what people’s favorite sandwiches were. Mine is a 3-way tie between a Reuben, a French dip and a Philly Cheesesteak. Anytime I can take the delicious taste of one kind of food and make it into another kind of food, it always makes me happy to know that we can enjoy the same tastes in different ways.

Recently, my family decided we needed to start moving toward a gluten-free lifestyle. Gluten causes a lot of joint and muscle pains, and we’re feeling it more and more every day. Moving forward, we definitely don’t need the added pain as we get older.

So this cheesesteak stuffed peppers recipe helps us continue to be able to enjoy the delicious taste of a Philly cheesesteak without the glutenous bread… plus, it doesn’t make you a pig if you eat more than one.

If you’re a gardener, you can always grow your own peppers. That’s one thing we enjoy is fresh bell peppers right out of the garden. It’s SO much cheaper to grow them than to buy them in the grocery store – even when they’re in season. You can also use them for fresh pico de gallo!

Philly Cheesesteak Stuffed Peppers


  • 8 oz. Thinly Sliced Deli Roast Beef
  • 8 Slices Provolone Cheese
  • 2 Large Green, Red or Yellow Bell Peppers
  • 1 Medium Sweet Onion
  • 6 oz. Baby Bella Mushrooms
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic – Minced
  • Salt and Pepper – to taste


  1. Preheat oven to 400°F.
  2. Slice peppers in half lengthwise, remove ribs and seeds.
  3. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper until onions and mushroom are nice and caramelized. About 25-30 minutes.
  4. Slice roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5-10 minutes.
  5. Line the inside of each pepper with a slice of provolone cheese.
  6. Fill each pepper with meat mixture until they are nearly overflowing.
  7. Top each pepper with another slice of provolone cheese.
  8. Bake at 400º for 15-20 minutes until the cheese on top is golden brown.


(NOTE: If you blanch the peppers while waiting on every thing else, it makes them more tender.)

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