Philly Cheesesteak Stuffed Peppers
Philly Cheesesteak Stuffed Peppers are a low-carb, gluten-free, tasty alternative to the Philly Cheesesteak Sandwich!
My recipe for melt-in-your-mouth delicious Philly Cheesesteak Sandwiches is one of the most popular recipes on CenterCutCook! What’s not to love about tender steak with ooey gooey cheese? Since posting it, I’ve gotten a handful of messages from some of you who follow low-carb and/or gluten free diets, wondering if I could possibly create an option that would suitable for your diet restrictions which is how this delicious recipe for Philly Cheesesteak Stuffed Peppers came to be!
Now, traditionally stuffed peppers are made with ground beef, rice, and tomato sauce in peppers that are sitting upright. I ditched all of those things to come up with this version, without rice, without ground beef, and without the tomato sauce. Instead I cut the peppers down the center to create two halves which speeds the cooking time up a bit! Then I stuffed them with thin slices of deli roast beef, sautéed some onions and mushrooms, and topped them with melty provolone. The result? A low carb, gluten free, fabulous version of Philly Cheesesteak Stuffed Peppers.
The result? Tender peppers with tender beef and veggies with all that melty cheese! Exquisite! If you enjoy traditional stuffed peppers, I’m certain you’ll enjoy this recipe for Philly Cheesesteak Stuffed Peppers. The best part is that they are ready in about 35 minutes with very little hands on prep time.
I chose to use deli roast beef, just to speed things up, but you could certain follow the method I used in my Philly Cheesesteak Sandwiches recipe. In that recipe I put sirloin steak in the freezer for about an hour to make it easy to slice the beef into ultra thin slices. That route will take just a bit longer, but the result will be just a bit better. If you’re trying to get dinner on the table quickly, I’d suggest just picking up some quality roast beef from the deli.
I planned for 2 halves (or 1 whole pepper) per person. This recipe will serve 4. I used red peppers because that’s what I had on hand, but feel free to use green peppers. Enjoy!
Philly Cheesesteak Stuffed Peppers
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