Keto Philly Cheesesteak Stuffed Peppers are a great way to enjoy the delicious cheesesteak filling – meat, onions, cheese – without the bread carbs.
Stuffed peppers are one of the best keto dinners, because it’s very low in carbs but still has all the great flavor you love. I make many different types of stuffed peppers at my house, like taco-stuffed peppers, but these Philly Cheesesteak Peppers are our favorite.
I’ve enjoyed many Philly Cheesesteaks from the likes of Pat’s and Gino’s in Philadelphia over the years. It’s a true joy eating one of those sandwiches. The tender meat, the melted cheese, and the slightly crispy bread is just perfect. But without the bread, could I still enjoy a Philly Cheesesteak?
One of the first things I tried making when I switched to keto eating was a Philly Cheesesteak Stuffed Pepper. The flavors are all still there, just with a different delivery method. That works for me!
» Looking for a side dish to serve with your stuffed peppers? Here are a few great ideas.
What Ingredients Go In a Philly Cheesesteak?
A Philly Cheesesteak can include things like onion, peppers and mushrooms in the filling. The main staples are just thinly sliced beef, onions (if you like), and cheese (like Cheez Wiz, Provolone or American). You can also add mushrooms or hot peppers.
The ingredients we like to use are sliced sirloin steak, onions and Provolone cheese. Cheez Wiz isn’t the best product because it’s completely processed, but it only contains traces of carbs, so it’s fine to use, if you like.
What Meat to Use
Any type of steak can be used in this recipe. I prefer sirlion because it’s more tender, but you can use round, flank steak or London broil. It’s more about how you slice the meat to make it as tender as possible.
I prefer that the meat is slightly frozen before cutting. This allows you to get it thinner than you could otherwise. And always cut against the grain of the meat.
It’s super important to have high-quality beef to make this recipe with. I’m a huge fan of the 100% grass-fed beef from ButcherBox. It’s a meat subscription box that’s delivered to your door monthly with the cuts of meat you choose. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
Carbs in Bell Peppers
The bell peppers are just a vessel, so you can use any type you like. We prefer to use green bell peppers. One medium green bell pepper has about 6 net grams of carbs. The serving size of our recipe is one whole pepper. There are 7 net carbs in one serving.
The other net carb in this dish is from the onion, which can be left out if necessary. You could also eat just half a pepper, with more steak and cheese, to further reduce the carbs, if necessary.
If you want a sweeter tasting pepper, use the orange or red, however bear in mind that red and yellow peppers contain more carbs than green.
How to Make Philly Cheesesteak Peppers
Start by cutting the peppers in half lengthwise and removing the seeds and ribs. Put the peppers in a baking dish and bake for about 8 minutes on 350 degrees F. This will allow the peppers to pre-cook.
While the peppers are cooking, grill up the filling ingredients. Slice up the beef and onions (and mushrooms, if you’re adding them) and cook them together on the stove top until the meat is nice and browned. The more seared you get it, the more flavor it has. Don’t forget to salt and pepper the mixture.
Pull the peppers out of the oven. Add a pinch of shredded cheddar cheese in the bottom and fill them up with the meat and onions. Place one slice of provolone cheese over the top of the pepper.
Bake the peppers for about 10 minutes, allowing the cheese to fully melt over the pepper.
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Philly Cheesesteak Stuffed Peppers
- 1/2 lb steak thinly sliced
- 4 bell peppers halved
- 1 tbsp cooking oil divided
- 1/2 onion sliced
- 1/2 cup white cheddar shredded
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 slices provolone cheese
- Preheat oven to 375º F (190ºC)
- Place peppers in a large baking dish and pre-bake for 15 minutes.
- In a large skillet over medium-high heat, add half the cooking oil. When hot, add the steak and saute until browned. Remove from the pan.
- Add the rest of the cooking oil to the pan, then add the onions. Cook until soft, about 5 minutes. Add the steak back to the pan. Season with salt and pepper. Stir well.
- Divide the shredded cheddar cheese and steak and onion mixture among the 8 peppers.
- Add a slice of provolone to the top of the pepper. Bake for 10 minutes, until the cheese is bubbly on top.