Philly Cheesesteak Stuffed Peppers 

Yumm! So this is actually the first meal I made for Mark when we started dating. 

It’s super easy and if you do no fries, carb free 😜

What you need:

(Serves 4)

  • 4 green bell peppers
  • 1 lb roast beef
  • 1 can mushrooms
  • ½ small white onion 
  • 1 clove garlic 
  • 1 tablespoon Worcestershire 
  • Provolone cheese

The process: 

  1. Cut the top of each bell pepper, remove seeds.
  2. Preheat the oven to 400 and grease a glass pan. 
  3. Put your peppers in the pan and place one slice of provolone at the bottom of each pepper. 
  4. Dice up your onion and garlic. Put them in a skillet over medium for about 5-7 minutes. 
  5.  Slice roast beef and add to pan along with mushrooms and Worcestershire.
  6. Mix and allow ingredients to cook in skillet for approximately 10- 15 minutes. 
  7. Scoop the roast beef mixture into your peppers. Top each one off with a slice of cheese. 
  8. Cover with foil and bake  for 15 minutes. 

Now for the fries. These are super super easy. I always keep a bag of potatoes around for this purpose. They make a easy and versatile side. 

They are nothing special but I had our friend Zach over. He is definitely the pickiest eater I’ve ever encountered and he was raving over them. 

What you need:

  • 5 Idaho potatoes 
  • Garlic salt 
  • Lawrys Seasoning 
  • Olive oil

The process:

  1. Wash and scrub potatoes. 
  2. Line a baking sheet with foil (this will make clean up way easier)
  3. Slice potatoes into about ½ inch thick strips. 
  4. Put slices into a medium bowl along with about 2 table spoons of olive oil. Mix until all potatoes are coated. 
  5. Add in 3 table spoons of Lawrys and 2 table spoons of garlic salt. 
  6. Mix until evenly covered. 
  7. Place potatoes on the baking sheet. (You may want to grease the foil also) Bake for 30 minutes at 400. 
  8. Remove from oven, flip potatoes and place back in oven for 30 minutes.
  9. Allow to cool and serve. 

You can always play around with the flavors. Sometimes I add Cajun seasoning or Parmesan depending on the entree. It’s hard to go wrong.  


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