Philly Cheesesteak Stuffed Peppers

I have a friend named Lori who lives in Philly.  When I posted this recipe on Facebook, she had a hissy fit, or whatever they call hissy fits up there in Philly.  She said it's NOT authentic unless it actually comes from Philadelphia, AND real Philly cheesesteaks contain ZERO vegetables.  No onions, mushrooms or peppers.

Hmph.  Who knew?

So I told her I'd call them FILLY cheesesteak stuffed peppers if it made her happy.  She liked that.

I didn't name the darned things anyway!  Like so many of the new recipes I try these days, I got it from Pinterest.






Whatever you call them, they are GOOD.

And very simple.

The original recipe calls for you to use roast beef, like deli meat. 

Which I think would be good, but Hunter wanted to use something more steak-like.  

So we use stir fry steak strips.

Here are the ingredients to make 6 FILLY stuffed peppers: 

3 bell peppers

1 lb. stir fry steak strips

1/2 large white onion, diced

1 cup sliced mushrooms

12 slices of provolone cheese

Preheat oven to 350 degrees.

Slice your peppers in half.  Clean out the seeds and stuff.

I boil mine for a few minutes prior to filling because I like a softer stuffed pepper.

Season your meat to taste - I use garlic powder and Nature's Seasons.

Brown it in a little olive oil.  

Sautee the onions and mushrooms.  I am not a mushroom fan so I do half with, half without.

I'm such a people pleaser.

Then you place your peppers on a cookie sheet.

Put one slice of provolone inside of each pepper.  Then fill with the meat, and top with the veggies.

Finally, place another slice of provolone over each pepper.  Pop them in the oven for about 5 minutes, just long enough to melt the provolone.

This is probably Hunter's favorite Pinterest recipe that I've tried.  He LOVES them.  

I also served them to his parents and brother and they were a big hit.

Let me know if you try them!

P.S. Follow me on Pinterest!

P.S.S. Why not follow me on Instagram too? brown_eyed_girl_11