Philly Cheesesteak Stuffed Peppers

Hearty chunks of beef coupled with sauteed onions, smothered in provolone cheese and fully engulfed by a fresh green pepper, grilled to perfection. Seriously, what could be better?

This recipe is incredibly easy to prepare and takes about 18-20 minutes from start to finish for a quick & healthy meal. This is a fabulous way to use up a smaller piece of leftover steak, or a bit of roasted beef. If you’re eating gluten free or low carb, these are right up your ally!

You’ll Need:
2 Green Peppers
1 large onion, cut into slices
8 slices provolone cheese
8 oz Roast Beef, leftover steak sliced thin, etc
2 – 3 tsp Montreal Steak Seasoning
Drizzle of olive oil

Heat the Grill (To finish of the peppers)

While the grill is heating, cut the peppers in half and scoop out the seeds. Line each half with a slice of provolone cheese.

In a skillet heat a drizzle of olive oil, saute the onions, sprinkle liberally with Montreal Steak seasoning.

Add the beef (you can use roast beef, steak-ums, leftover sliced steak, etc) and saute for just a minute. Fill each green pepper half with the seasoned steak & onion mixture.

Top each stuffed pepper with a slice of provolone and transfer them to the grill for about 6-8 minutes, until the pepper is cooked to desired tenderness and the cheese is fully melted.

Alternatively, these could be baked in the oven as well but will take a bit longer from start to finish. They’ll take about 17-20 minutes in a 375° preheated oven.