Tip roasts are great for making your own sliced Philly steak meat. Just thinly slice it with a sharp knife, sear in a hot pan, and voila!  (Note: for easier slicing, thaw the roast completely in the refrigerator, then place in the freezer for 10-15 minutes before you plan to slice it).  

Source: Melissa Woodard


  • 3 green bell peppers
  • 1 tip roast, sliced and cooked
  • 1 tbsp olive oil
  • 1 1/2 yellow onions, sliced
  • 2 cloves of garlic
  • 3 small cans of mushrooms
  • 1 cup of beef broth
  • salt, pepper, spices to taste
  • a little bit of mayo (optional)
  • About 1 cup of shredded mozzarella cheese
  • 6 slices of mozzarella cheese  (You can substitute the shredded for the sliced and use either 2 c of shredded cheese or 12 slices)

1. Cut the peppers in half from the stem to the bottom and remove seeds and stem. Spray a baking dish with non-stick spray and place the peppers in the pan, open side up.  Place some shredded mozzarella in the bottom of each pepper (or one slice if you’re using only slices).

2. Place a large skillet over medium-high heat and add olive oil. Slice the onion and chop the garlic and add to the oil. Saute’ it until the onions begin to caramelize (about 10-15 minutes).

3. Add mushrooms to skillet and saute’ for a few more minutes. Then add your sliced tip roast pieces and beef broth. Bring the broth to a boil until it has reduced about three-quarters of the way or until it resembles Philly meat from a typical sandwich. The salt and pepper can be added while the mixture is boiling.

4. Spoon the filling mixture into each pepper and pop in the oven for 20-30 minutes at 375F.

5. Once cooked, remove from oven and top with more cheese. If you like to add mayo, spread a little on top of the meat filling and then add the cheese on top. Place back in the oven for another 10 minutes or until the cheese is all bubbly. Enjoy!

Philly Cheesesteak Stuffed Peppers
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