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Philly Cheesesteak Stuffed Peppers (Camping Style)

July 31, 2018

Philly Cheesesteak Stuffed Peppers (Camping Style)


  • 4 Large Green Bell Peppers
  • 8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
  • 1 1/2 to 2 cups mozzarella cheese, shredded
  • 1 Medium Sweet Onion – Sliced
  • 8 oz. Mushrooms of choice – Sliced
  • 2 Tbs. Olive Oil
  • 2 Cloves of Garlic
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Slice the tops off the peppers and clean out the insides.
  2. Place peppers in a shallow baking dish.
  3. Remove the stem from the tops and chop up the remaining pepper top.
  4. In a large pan or Dutch oven, heat oil over medium campfire heat. Once oil is heated, add mushrooms, onions, and garlic.
  5. Sauté until onions and mushroom are soft and slightly browned, about 10 minutes.
  6. Slice roast beef into thin strips and add to the onion/mushroom mixture. Add Worcestershire sauce, salt, and pepper to the mixture. Cook for 5 minutes over medium heat.
  7. Divide the cheese in half. Sprinkle half the cheese among the 4 peppers. Top each pepper with the meat mixture until they are nearly overflowing. Then, top each pepper with the remaining cheese.
  8. Put on the campfire grill (indirect heat) for 15-18 minutes until the cheese on top is golden brown and peppers are soft.

Courtesy of: littlefamilyadventure.com


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