Philly Cheesesteak Stuffed Green Peppers


10 minutes prep45 minutes cook
Serves 4
Main Dish
Lean and GreenGood Leftovers


  • 12" cast iron or non-stick skillet
  • Baking sheet


  • 3 Green bell peppers - deseeded
  • 1 pack Steakums or 1 lb shaved steak
  • 1/2 medium yellow onion - sliced
  • 4–5 mushrooms - sliced, optional
  • 3 tbsp or 4 cloves garlic - minced
  • 1 tbsp each garlic powder, onion powder
  • 2–3 tbsp worcestershire sauce
  • To taste: salt, pepper
  • 6 slices provolone1


  1. Heat skillet to medium to medium-high heat, and preheat oven to 350°F.
  2. When skillet is hot add a drizzle of oil, onions, mushrooms(optional), and garlic with 1/2 tbsp each garlic powder, onion powder, salt and pepper to taste. Cook until soft and moisture is removed, about 3–5 minutes.
  3. Add in steak, additional garlic powder, onion powder, worcestershire sauce, salt and pepper to taste. Cook until the meat is browned and slightly charred.
  4. In baking dish place halved, and deseeded bell peppers cut side up, fill each one with the meat and onion mixture and top with a slice of provolone1
  5. Bake at 350°F for 15–20 minutes until pepper is tender and cheese is melty, then broil on high for 3–5 minutes until golden brown.
  6. Serve with some sweet p’tot fries for a delectable combo.


  1. You can substitute the provolone for nacho cheese. If you do, mix up to 15 oz.(1 can) nacho cheese into the meat mixture.

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