I blame Pinterest for many things. Off the top of my head, here are a few. I can never again guiltlessly purchase the little tear apart Valentines and send my children to school with them. Every minor holiday must be celebrated as an over-the-top extravaganza with special breakfast food and remarkably adorable after school snacks. Supplies for more crafts than I ever imagined existed are now cluttering up my house. Let’s be real. The craft supplies are relegated to my closet after I realize post-purchase that I am not now, nor will I ever be crafty. I despise everything in my closet because none of it is perfectly coordinated down to shoes, bag and belt. I obsessively want to work out and try the twelve cleaning tips I found this morning. There are at least ten things I do wrong as a mother every single morning before school (according to all the amazing parenthood books Pinterest has introduced me to). And don’t get me started on the change in my children’s birthday parties since Pinterest took over my life. That being said…. that darn red swirly P holds my heart forever because it gives me recipes like this one.
Perfectly succulent strips of steak swimming together with sweet caramelized onions and rich sautéed mushrooms all stuffed into a gorgeous pepper sandwiched between two gloriously melted pieces of provolone. (food happiness sigh) Look at me from the side. Does this delightfully dripping cheese make me look fat?
You could not stuff more deliciousness into these peppers if you tried. Trust me. I piled them as high as I could with all that amazing flavor.
And they are easy. Oh so easy. You can even make them with deli roast beef like the original (wildly successful) pin says to. I didn’t chop my peppers in half – only sliced a thin piece of each to leave more room in each one for meat and cheese. Because, if there’s anything I’ve learned from Pinterest, it’s that more (of everything and anything) is ALWAYS better. Enjoy!
Philly Cheesesteak Stuffed Peppers
adapted from Peace Love and Low Carb
adapted from Peace Love and Low Carb
1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbs. Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste
DIRECTIONS
Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Preheat oven to 400*
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Bakerlady 
Wow this looks amazing, I have had stuffed peppers before but nothing like this. I will definitely have to try this. It also looks like it would go great with a beer. If you are looking for great recommendations on great beer follow my blog for the best.
Im making these as of rite now I cant wait to eat them & see how family will like them .YUM
Omg I’ve seen these everywhere on pinterest too! Yours look amazing!
Tonya, wonderful idea. Think of the calories you’ll save by not eating bread!
You left off the Bacon.
Yummo
Thanks for a savvy twist on a local Philly favorite! Delish.
These look really good, cant wait to fix them, like tomorrow…………
Would you by chance have the nutrishtional facts on this dish?
This recipe was wonderful. My family and friends loved it. Actually made 5 stuffed peppers from this recipe. This will be regular and it looks like you worked harder than you did.
Hi there, just popped over to let you know that your link to Food on Friday: Childhood Favourites was featured in my Need Some Inspiration? Series today. Cheers
Everything is very open with a clear clarification of the challenges.
It was really informative. Your site is very
helpful. Many thanks for sharing!
OMG!!! I MADE THESE FOR ME AND MY HUSBAND OVER THE WEEKEND AND THEY ARE SOOOOO GOOD!!! LOVE THEM!! IT WAS AN AWESOME CHANGE TO THE SAME OLE SAME OLE..
We are watching our carbs so thought to try these. I used left over italian beef in them and they were delicious and very easy to make. We are having them again when company comes over.
Looks absolutely delightful! I can hardly wait to shop for groceries to get the stuff to fix this.
These look amazing! How do you think they would freeze if I wanted to make them ahead, and just thaw them to bake later? Thanks!
I’ve never frozen peppers before, so I’m really not sure. I’d be interested to hear how that turns out if you try it!