To stretch the recipe I added some quinoa to each pepper before filling it with the ground beef. Thank you for this great recipe! It called for first cooking the steak on the stove, and then baking it. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. loved them. Many of you already know I hate mushrooms with a fiery passion. Next time i’m making half without shrooms because even though I didn’t hate them being in there, it feels so weird! I followed your recipe almost exactly – left out flour (allergy) and increased the cream cheese by 1oz and added 2oz cheese to help bind it up a bit. If you’re a fellow mushroom hater, I’m not going to promise that you’ll like these. Philly Cheese Steak Stuffed Peppers… I need to try’m again!” As I said before, I just wasn’t a fan of the sliced steak pieces after cooking them twice. Stir to coat the mixture for about 30 seconds. I have used your recipes every day this week, and have never been disappointed. I followed the recipe. They were absolutely delicious! I did use a white shredded cheese blend on top instead but that is only because that’s what I had in hand. They didn’t even know they were in there! I can not recommend this recipe enough! I share your hatred of mushrooms and replaced it with chopped up zucchini. I was too caught up in telling you about my hatred of mushrooms. Let me know how it goes- I hope you love’m! Slice 3 peppers in half lengthwise, clean out seeds and such, spray peppers with cooking spray, and sprinkle a little salt and pepper on each. In a large skillet over medium heat, add ground beef, season with a pinch or two of kosher salt and pepper. You know, just to shake things up, and to help exercise my creative cooking muscles. But I’m tellin’ ya, it really does the job in this recipe! Thank you for letting me know. I’m thinkin’ I’m gonna continue to stand firm on my mushroom hating beliefs. Sear both sides of the steak, about 2-3 minutes per side. I think it’ll probably be okay, but I’m just not always the biggest fan of the extra lean ground turkey. Preheat oven to 400 degrees.Cut the tops off of your bell peppers and clean out the inside, chop the pepper on that's left around the stem, set aside. Anyhow- thanks so much for stopping back by to let me know! But it just wasn’t our cup’a tea. Add a spoonful of the meat, mushroom, andonion mixture to each of the peppers. I love stuffed peppers. … I don’t know if I’ll ever be able to eat mushrooms “whole”, but never say never. These Philly cheesesteak stuffed peppers are hearty, easyContinue Reading Is the serving size one FULL stuffed pepper…..or one of the HALVES? These are the low carb version of your favorite classic American sandwich. Preheat oven to 325º. Let me know how it goes. My love for food and cooking runs crazy deep which is exactly why I take all my favorites and give'm a skinnyish twist! I was too impatient to wait for the peppers to cook so I grabbed a bun and put the mixture on one. thanks for bringing it to my attention! I found that if you try to cook everything at once in the oven, it cooks unevenly. Made these for dinner last night. This content is imported from {embed-name}. Your recipes are fabulous… I made these stuffed peppers for dinner last evening and they were super delicious. Kids approved too, yum!!! I couldn’t even taste those little buggers. Made these for dinner tonight!! I know. Great recipe! I love all your recipes, but I hate mushrooms and thought there’s no way I’ll eat this. Adds bulk and nutrients! Season with salt and pepper. Stir in Italian seasoning. Cook for 5 minutes then add the cream cheese, stirring to combine with the filling. I can’t believe there’s no mushroom-y taste either! I'm Star. This is so tasty, I stayed very closed to the recipe and I lovvvvvve it. Haha!! I never bought mushrooms and I never will but I’ll make this recipe without them. Ha! The mixture once made up is delicious and you could literally just eat it plain. Absolutely delicious! Slice the pepper in half from top to bottom. This is a keeper recipe! Stuff each half with the mixture. Note: she will literally pick off or out of my home made pasta sauce! I have since eaten the actual peppers as leftovers and love it too. Then top the meat with another piece of cheese, fill the pepper with more meat, and then top each stuffed bell pepper with a final piece of cheese. I can’t wait to make them next week! So so good!!! (If you’re a mushroom hater, I hear you. I too am not a mushroom fan so I only put half in. Thank you thank you thank you for sharing!! Haha! I got it wrong in the blog. My detesting daughter was not going to go for it (she’s in college). Hey Lori! Hi, I do not eat meat. I’ve been making all of your recipes in the last two weeks and my family loves each one! Just loved them!! I have found your recipies to be wonderful to keep me going all week long. Oh my goodness, these are just too good. So I think I hate mushrooms a tad less than you do, but I went for it. I want to make them again. So happy you enjoyed, Brandi!! I like to use cheddar or colby jack, but mozzarella would do well too! It is in the oven. I’m sooooo happy y’all enjoyed it, Lindsey!! This is one of my all-time favorite stuffed peppers! Sprinkle’m with some kosher salt and pepper, and then spray them with some olive oil cooking spray. Philly Cheese Steak Stuffed Peppers. Stir in one cup of beef broth, 1/2 teaspoon of your favorite all-purpose seasoned salt (I’m team Lawry’s), 1/2 teaspoon oregano, 2 tablespoons Worcestershire sauce, and one tablespoon of hot sauce. Let me know how it goes for ya. My husband loved it and one of three of my kids ate it too which is a success. I’m using a yellow one, but the color makes no difference. Spray the tops of the cheese with just a bit of cooking spray. THANK YOU FOR THIS RECIPE!! I made these for dinner last night and they were so AMAZING!!!! Made these for dinner tonight knight and they were amazing! I told her the blogger who posted the recipe is a huge non fan too. Any cheese will work just fine! Hi Star! Cook, stirring occasionally, 3 minutes. I made these tonight for dinner and all I can say is WOW. My husband loved them! Gave it a delicious cheesy feel to the filling. I hope you enjoy everything else you try too! Reheat … If you hate mushrooms and then make these with mushrooms like I did, I want to know if you like them too… or of I’ve just lost my goshdarn mind. So much flavor and I love that it was an all in one dish. Lol! I just want to thank you for another AMAZING recipe. And I can detect mushrooms like no other. These are sooo yummy! So tasty looking. Used mozzarella cheese since it’s what I had on hand and that really worked well. Philly Cheesesteak Stuffed Shells. So delicious and filling. Place peppers in a large baking dish and bake until tender, 30 minutes. Continue to stir until the cheese melts into all of that delicious stuffing mix- meat, pepper, onion… and um, mushroom mixture. I hope you enjoy! But of course, you can totally do some provolone on top, to make it more Philly Cheese Steak-y. These Philly Cheesesteak Stuffed Bell Peppers are a low carb twist on a classic Philadelphia sandwich. Top with another piece of provolone and broil until golden, 3 minutes. So happy it was a hit! In the same skillet add olive oil, diced onion, mushrooms, and peppers. Absolutely declicious! So glad I saw this recipe today and saved me from going out to dinner! So I love mushrooms so it doesn’t bother me, but I was ROLLING at the disclaimer and all the trigger warnings!! To say that it was a hit would be an understatement! So so so excited to try this! I decided my version of Philly Cheese Style Stuffed Peppers would have a few key differences – I’d use a savory creamy sauce to tie together the meat, mushrooms, peppers, and onions; I would hide the mushrooms as much as possible, while making sure to preserve all of the added flavor (if you’ve been following for a while, you probably already know that mushrooms and I aren’t best friends…); and finally, I would call them Philly Cheese Style Stuffed Peppers. With a rich, savory Philadelphia Cream Cheese sauce and a generous portion of lean ground beef in each serving, they’re very filling… and to top it off, they’re health- and WeightWatchers-friendly, so you can enjoy one or two of these without feeling guilty about it! Add in 1 cup beef broth, Worcestershire sauce, hot sauce, oregano, seasoned salt, and cream cheese. Remove peppers from the oven, leaving oven on. Thanks for giving us great options to try and eat healthier. These were sooo good. We had these tonight and they were amazing! Stuffed peppers always make for a great meal, and this version is loaded with cheese, steak, mushrooms and onions. I’m so happy you loved this recipe, Jeanne. But for my readers, I wanted to include the mushrooms in the main recipe… then us sane people who hate mushrooms can just leave them out. I had to basically trick myself into thinking they weren’t there! Super delicious. Add steak and season with more salt and pepper. Like, I don’t really even allow them in my kitchen… at all. So sorry. Read More…, Tips & tricks to cooking food that makes you feel great, 1 pepper chopped, 3 peppers cut in half, destined and deseeded, i prefer olive oil or avocado oil cooking spray. Meanwhile, in a large skillet over medium-high heat, heat oil. =). You never cease to amaze me Star, bravo! I added a bit of “kitchen bouquet” and liquid smoke, and it tastes just like hamburger. Add onions and mushrooms and season with salt and pepper. When it’s done cooking, remove from the skillet and set aside. I’m with you on the mushroom hate so I left them out and just increased my onion and pepper. Philly native here! I’m honestly kind of impressed with myself too. I’ve done a chopped salad (kale/cabbage/iceburg lettuce/green onions/carrots/sunflower seeds/skinny ranch) OR my homestyle cauli-tater mash I hope you love’m! I am stuffed!!! I usually don’t leave comments but I had to! After chopping, this picture shows only about half of what I ended up with. I will be subscribing to your blog to see more!! I want them to be a little firm, if that makes sense. These were absolutely delicious! I hate’m, but I love this… and it feels so wrong! I can’t even believe how good they actually are because there’s so many mushrooms and my brain can’t handle it! I left out the mushroom because my household, including myself, are not fans. Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. He’s doing keto and this worked for that. Thanks for letting me know! Salt and Pepper to taste. Added more hot sauce and omitted the mushrooms because mushrooms are evil. Cover the dish with tin foil. I’m.a Philly girl, and while provolone is certainly a choice of cheese for cheesesteaks, cheese wiz is where it’s at! I know this will be hard for you to do, and I’ll understand if you just can’t do it. I surprised myself quite a bit by adding mushrooms to a recipe. I customized it for myself and still stayed very close to your version. Thanks for the recipe! Slice, dice, and mince your lil hearts out. Is an entire pepper a serving or half the pepper? Anyways, thanks again!! I think I’m starting to like them finely diced up into things! Place peppers upright in a baking dish. Remove skillet from heat, and stir in cream cheese. Let’s get this step out of the way… Grab an 8oz package of white mushrooms. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Seriously don’t tell him there’s mushrooms in it and see what happens. Anyway, if you need to stand up for your mushroom hatin’ beliefs, just leave’m at the grocery store. I must’ve had smaller peppers because I could not fit 2/3 cup of the mixture in them. I’m going to try that here, too! 6. I’m a little obsessed with everything you create. Stir together and sprinkle with flour. I can’t stop laughing at the “nasty fungus lumps”! The cream cheese-y sauce was so good. You may be able to find more information about this and similar content on their web site. My husband DID ask where the steak was but he dug right in to 2 of them! The air fryer would probably work well too. Best Cut of Beef to Use for Philly Cheesesteak Stuffed Peppers. Place in oven, covered, for 30 minutes. Nahhhh. Thank you for teaching me something new and all of your amazing recipes! The star rating wouldn’t work on my computer but I’d give these a 10+. I made them exactly to your recipe and it was perfect! Any ideas of what might have caused this? So now you can enjoy your cheesesteak and leave out the guilt. Grab three more peppers. Thank you! Place the halved peppers on a baking sheet. Stir together until everything is combined and the cheese is melted. Thanks for another great recipe! I don’t know if I’ve completely gone off the deep end or if this whole blogging thing has just taken over my brain and I’m just like “It’s okay Star, do it for the blog.. and for Eric too I guess- every couple weeks, he begs me to make something with mushrooms in it.”). It was such a nice change from stuffed peppers in a tomato type sauce. All I had was 99% fat free ground turkey so I sub that and it was still good. Remember to get rid of the seeds and such! Scrape out the ribs and seeds and discard. Great recipe and pretty quick for a weeknight dinner. These Philly Cheese Style Stuffed Peppers are bursting with flavor! They are going into the rotation. Any recommendations for an awesome side dish to go with these? It needed a sauce, and more flavor. Haha! Follow these steps to make Philly cheesesteak stuffed peppers easier to prepare and eat! Just store in a air tight container in the fridge. You will cut right through the stem. Thanks for the great recipe. While the peppers are cooking, heat a large skillet over medium. Thank you . Why You’ll Melt Like the Cheese for these Cheesesteak Stuffed Peppers I’m not knockin’ those recipes- if you’ve tried it that way and you like it, that’s great! I hope you LOVE them! I am with you. Remove the filling to a large bowl and let cool. Trying to figure out how to make the stuffing into a bubble bake with out too many calories. Thank you for the recipe. Clean the insides of seeds and fibrous bits. Haha! . Next, I sautéed mushrooms and onions, … These are absolutely amazing. Sounds like a win to me! I’m.a Philly girl, and while provolone is certainly a choice of cheese for cheesesteaks, cheese wiz is where it’s at! Best Cheesesteak Stuffed Peppers - How To Make ... - Delish Thanks for such a great recipe-maybe I like mushrooms now? I just had the peppers for lunch. While I like other stuffed peppers as well, typically rice and meat and veggies, I think this recipe really lends itself to a yummy ratio. Let … Cook until soft, 6 minutes. These are flavor bombs!!!! Can’t wait to add this to my weekly rotation! My son had no clue I stowed a bunch of mushrooms in it, and he happily cleaned his plate. Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. So for years, I’ve seen Philly Cheese Steak Stuffed Pepper recipes floating around the internet. I am a sucker for a good cheesesteak sandwich, but sometimes they can be a little carb heavy with all that bread. It’s 400 degrees just fixed it! Remove from oven and pile vegetables on top of melted cheese. https://www.eatwell101.com/cheese-steak-stuffed-peppers-recipe Hey Sara! In the same skillet, over medium heat, add two teaspoons of olive oil followed by the onions, bell peppers, and yes… mushrooms. Top it all off with more cheese. They’re also gluten-free, no sugar, and low carb Philly cheesesteak stuffed peppers. Can’t wait for summer when I can pick the fresh peppers from our garden. I can’t recommend this recipe enough! Ingredients: 4 large green bell peppers 2 tablespoons olive oil 4 tablespoons butter 1/3 cup sweet onion, diced 3 cloves garlic minced 1 (4 oz) package mushrooms, diced 1 lb thinly sliced roast beef 16 slices provolone cheese … Hey Star- I’m sorry if you mentioned it and I missed it. Shaved steak, caramelized onions, and bell peppers make up the filling for these amazing stuffed bell peppers, along with optional sliced mushrooms and a topping of shredded cheese. I saw someone else had the same issue. These were a huge hit and will def. Fat free cream cheese and Greek yogurt will give you that delicious creamy filling but without all the … And well, that meat ended up way too dry for us. https://www.wideopeneats.com/recipes/philly-cheesesteak-stuffed-peppers Slice the roast beef into thin strips and and add them to the onion mixture. Serve while the peppers are still hot and the cheese … I always think stuffed peppers taste better the next day, and I’ve got one of these babies packed and ready for lunch tomorrow. Also, chop up a medium red onion and a bell pepper. Glad to hear they work well using the mozzarella too! So glad I saw this recipe today and saved me from going outt to dinner! I share your ‘shroom hatred! Any suggestions? You can try creating a recipe in “my fitness pal” with your own ingredients and it’ll give you info. Your email address will not be published. Okay- Please go make these, and then let me know how it went… because I’m dying to know if you love them as much as I do. Thank you again for another delicious and wonderful recipe! Hi! Preheat oven to 350ºF. But I can tell you this: I think mushrooms are horrible, squishy, vile little things… and I already have these Philly Cheese Style Stuffed Peppers on the meal plan again next week. I follow you on Instagram and when you posted this recipe I knew immediately that I had to make it. Stuffed peppers with sautéed steak: I sliced steak into strips about ¼ inch thick and 2 inches long and browned in a pan. Hi Cynthia! So I couldn’t really tell they were present. Yay!! Add the beef back into the skillet with onions, mushrooms, and peppers. I was too scared to use mushrooms so I subbed in finely diced yellow squash. The flavors were absolutely delicious and I know this will be in our regular rotation! Stuffed peppers are best served immediately. I don’t know if I’ll be a mushroom liker, probably not, but maybe I can at least handle them chopped up insanely fine and cooked down til there’s no tomorrow in some recipes. If you like it then it’ll probably work super well! Loved the taste but they came out really running. oh whoops! For these Philly Not-So Cheesesteak Stuffed Peppers, I cook the green onions in the oven by themselves while the steak, mushrooms, and onions are cooking. Goodness, I’m really sellin’ this recipe, even while I continue to be so weirded out about mushrooms being a part of it. Star – how are these for leftovers? Omg that was amazing. My only regret is I didn’t try the recipe sooner. Mix in the roast beef and heat through, about 3 to 5 min. Break up with a spatula and continue to cook until browned. Bake stuffed peppers at 400℉ for 25 minutes. Oh that makes me SO happy, Romi! Thank you for sharing. I hope you think so too! So happy you enjoyed Joanie!! And I love mushrooms. Can you tell me the nutritional value without the meat? I don’t like cream cheese so I chose to use laughing cow cheese instead and it was perfect! Fantastic! I am in love. Any cheese would be delicious! Hey Colleen! My husband who doesn’t like mushrooms (just like you!) I love it. Wow, you dislike mushrooms more than me, I’m impressed you ate them. Thanks for sharing!! Holy crap!! Season them with a little kosher salt and pepper while cooking. Delish editors handpick every product we feature. I don’t blame you for leaving out the mushrooms. SO happy you and your tough critic enjoyed these so much without the mushrooms! haha! Now sprinkle them with a little kosher salt and pepper, and continue to cook until everything is soft, and the onions are a bit caramelized. And this was already so stinkin’ good, I’m not gonna change a thing! Cook for about 3 minutes or until the mixture is very soft. Keto Philly Cheesesteak Stuffed Peppers are a great way to enjoy the delicious cheesesteak filling – meat, onions, cheese – without the bread carbs. I will be making this again. Remove from skillet and set aside. Oh I hope you love them so much. “Hi I’m Star, and I’m basically five… Hide my veggies please!” But seriously… If someone else had cooked these and no one told me the ingredients, I’m almost certain I wouldn’t have known. I made these last night and they are AMAZING! Grab your 9×13″ casserole dish, and add about 1/4 cup beef broth into the bottom. I’m so happy you and you husband enjoyed, Sam! This looks like an awesome healthy hack for a good philly cheesesteak! So happy a Philly native approves of these! This is the 5th recipe I’ve tried from your site and everyone of them have been just fantastic. I’m so excited to make this, but I know I’m the only one that will eat them (unless my husband miraculously doesn’t mind the mushrooms like you!). I think that I may have done something wrong though because my filling was a little on the runny side… I followed the recipe exactly so I am not sure where I went wrong. These are fantastic! Hey Taylor! Have you ever tried to freeze the leftovers? So for those of you who enjoy them, here’s a way to skip over these parts: From this point forward, if you see these symbols: , that means more trash-talking about those nasty little fungus lumps. Stir in two ounces of light cream cheese. A traditional Philly Cheesesteak is made with thin-sliced rib eye, chopped and fried with … Thanks for a great recipe! Or maybe this is just the right consistency and I’m overthinking it…, NOTE: I am unable to select a rating on the stars up there (my computer issue)…. I absolutely love these!! Thanks! I’m sorry I don’t have that info handy. This is a wonderful recipe for stuffed peppers! Broil until the cheese begins to bubble, 1 to 2 minutes. These are amazing! No one would believe they are WW friendly. I love mushrooms so I can’t wait to try these! I also hate mushrooms and was only able to chop up 3 oz before I had to quit but added them in – you were correct, I was not able to tell they were in the mixture. I have to post this here because if I do it on Instagram my mushroom hating teenage son would then find out I made this for dinner and it was a hit! Add provolone to bottom of baked peppers and top with steak mixture. This was the first recipe I tried and boy was it yummy. I’ve been on such a Philly Cheese Steak kick for awhile now. Remove all the seeds … happen again! 7. Cook for an additional 5 … Thanks so much for such an incredible dish! Hi Erin!! It’s going into the meal rotation! It was the creamiest version of a stuffed pepper I have ever eaten. Hey… WHERE’S THE PROVOLONE? I loooooved this recipe! We may earn commission from the links on this page. Julie. Once it starts cooking, keep an eye on it and break it up with a spatula until it’s all nicely browned. Can’t wait to try more. Bake stuffed peppers at 400℉ for 25 minutes. Thank you for sharing your recipes and talent with us. I’m with you on the mushroom hate so I left them out and just increased my onion and pepper. I used a slice of velvetta cheese which is a perfec replication, on each pepper (only 1 WW point too) for our cheesy topping! Immediately spray pan with cooking spray again and add mushrooms, saute until browned, about 3-4 minutes. This delicious dinner is family-friendly, easy to freeze, and makes for a great meal prep item for lunches since the recipe yields 6 servings. (again, color isn’t gonna matter here, I chose green and red because apparently, I was feelin’ Christmasey.) I also decided to *gasp* keep it as close to the classic sandwich style as I could, which meant *double gasp* MUSHROOMS. So this is huge. The thought of eating mushrooms bothers me so much that when I make these again, I’ll add mushrooms to only half of the stuffing mix, and it’ll be fine. I loved this dish! It actually made me chuckle a bit, because I was like “I like this a lot, but I’m having a hard time liking this, because I know how many mushrooms went into this.” Anyway, I guess I’m laughing now because I’ve written a few hundred words about how much I hate mushrooms… and you’re probably all like “Girl, please – stop talking about dang mushrooms and give us the recipe already! Like I said, the mushrooms melt away to almost nothing when the whole mixture is complete. We thought they reheated great! Bake at 400 degrees for 15-20 minutes, or until peppers … I can’t wait to try these! March 7, 2018 at 3:13 am Reply. Because there’s no way around it, we all know ground beef is not steak, so I’m not gonna pretend it is. I halved the recipe, but only had one bell pepper, but I cut it in thirds and used the top that I cut off to use in the beef mixture. Absolutely AMAZING recipe!!! The actual recipe is correct! Just slice’m in half, so that you have six halves total. Do you think it can be frozen and reheated successfully? Your blog states two different temps thanks. Anyway, cover these guys with some tin foil. What he doesn’t know won’t hurt him. These were amazing! NOTE FROM THE AUTHOR: My dislike, distaste, and general hatred of mushrooms is limitless, and very powerful. The Skinnyish Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. While chopping up those things… grab a pound of extra-lean ground beef, throw it in a skillet over medium heat, and sprinkle it with a couple pinches of kosher salt and some freshly ground pepper. One quick question…the blog says 450° but the actually recipe says 400°. Then uncover, and bake for about ten more minutes. Thanks so much. If you mean something else please let me know and I’ll try to clarify. So happy you found me here and very glad to see you enjoyed the first recipe you tried! I’m still laughing at “fungus lumps” lol. I want to make these next week but I cannot find the Colby Jack 2% cheese. Such a silly question, is a whole pepper 1/2 or 2? I am making this recipe as I type. Mincing the up smallmade them easy to camouflage. Prepare peppers: Remove the top 1” portion of the pepper, discard the stem and slice any usable pieces from the top portion and set aside.