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Philly Cheesesteak Stuffed Peppers

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Low Carb Philly Cheesesteak Stuffed Peppers. All the flavors of a classic Philly Cheesesteak Sandwich, but in a stuffed pepper variation.Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
  Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb

Low Carb Philly Cheesesteak Stuffed Peppers

These Low Carb Philly Cheesesteak Stuffed Peppers are one of my all-time favorite recipes.  They are quick and easy, making them the perfect low carb weeknight meal. All of the flavors of your favorite sandwich, but without all of the carbs. For this recipe, I used thinly sliced deli roast beef, but you can also make them with ground beef, sliced steak, or even steak-ums. I have tried them all four ways and they are fantastic. You can even change things up and make these Philly Cheesesteak Stuffed Peppers with chicken or pork. For another fun and delicious cheesesteak variation, try my Low Carb Chicken Philly Cheesesteak Meatloaf.

I’m not going to lie, as soon as this idea came to me, I felt like a culinary genius. If you can’t tell by now, I like finding creative vessels for my dishes. I have had a lot of fun with avocados with this same concept. These Low Carb Philly Cheesesteak Stuffed Peppers are great for lunch, dinner or even as an appetizer. They also reheat well, making them great for keto meal prep. Speaking of, if you need help with low carb meal planning, I have created the perfect resource for you. Check out my 14 weeks of low carb and gluten free meal planning.

I hope you enjoy these Philly Cheesesteak Stuffed Peppers as much as we have. Check out some of my other low carb stuffed pepper recipes.

 

Did you know that I have 3 new books out? You can check them out here!

 

Kyndra Holley - Keto Low Carb Cookbooks

 

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Philly Cheese Steak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb

Philly Cheesesteak Stuffed Peppers – Low Carb, Gluten Free

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 4 Servings
Print Recipe

Ingredients

  • 8 ounces thinly sliced roast beef
  • 8 slices provolone cheese
  • 2 large green bell peppers
  • 1 medium sweet onion, sliced
  • 6 ounces baby bella mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • sea salt and black pepper, to taste

Instructions

  1. Slice peppers in half lengthwise, remove ribs and seeds.
  2. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
  3. Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
  4. Preheat oven to 400°
  5. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.
  6. Top each pepper with another slice of provolone cheese.
  7. Bake for 15-20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)

Notes

Per Serving – Calories: 458 | Fat: 36g | Protein: 27g | Net Carbs: 8.5g

 

Philly Cheesesteak Stuffed Peppers - Low Carb, Gluten Free | Peace Love and Low Carb
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Reader Interactions

Comments

  8. I made these for dinner tonight. I just removed the tops of the peppers and the insides and stuffed the whole pepper. I followed the rest of the directions as written. I have a pan that makes 6 extra large muffins and put the whole peppers in there so they would be stable during cooking. My husband and teenaged sons LOVED these. One whole stuffed pepper with a serving of seasoned fries was a very hearty and very QUICK meal for a weeknight. Gotta love a gluten free meal that tastes good! Thanks so much for the recipe!

    Reply

  9. Tried this last night…and ooh very good. 😀 Yummy..now if you could conger up an idea on how to make this a soup for winter…you would be my hero for life. 🙂

    Reply

  13. I found this through ChowStalker… it looks FABULOUS! I will definitely try but with a different color pepper. This is a great idea… put the cheese inside!!!

    Reply

  16. You are a freakin’ genius for sure!!! I’m a native Philadelphian and Paleo really does not allow me to enjoy my old favorites. Kyndra what did you serve with this?

    Reply

  19. Delicious! If you can find it, Steak-Ums work great instead of roast beef – more authentic cheesesteak meat, sliced super thin. Just cook the slices for a minute or two on each side, and they’re good to go. Will try using four whole peppers with just the top sliced off next time. Thanks for these great and tasty low carb meals!

    Reply

  21. Love this! I love the avocado idea too. My husband is very picky when it comes to veggies. He will let me make stuffed peppers, but will only eat the filling.. He does love avocados though.

    Reply

  23. These are amazing, I am making them for the second time today. I love philly cheesesteaks but can’t eat wheat…problem solved, it is genius btw!!

    Reply

  25. I made this with some leftover steak and it was absolutely amazing. I did not serve anything with it, it was filling enough without adding anything. I’m new to your site, and am glad to have found it. Everything is quite easy to make and doesn’t take forever.

    Reply

  26. Making this AS WE SPEAK… my house smells amazing.. and my husband is running late… I don’t know if I can resist eating before he gets here.. THANK YOU SO MUCH for sharing this FANTASTIC idea! You ARE a culinary genius! 🙂

    Reply

  30. I found your recipe on Pinterest and made these the other night. I used frozen sandwich steaks because I would have been run out of Philly for using roast beef. It was a why didn’t I think of this moment! They were great and more dinner like than the usual sandwich on a hoagie roll.

    Reply

  36. Can’t wait to try this it’s look awesome. I love stuffed peppers and I live in Philly lol. Only think I would change for sure is the cheese. Must be American or Wiz. Make sure you dice that meat well everyone. Thanks for sharing! I’m going to make these this weekend:)

    Reply

    • I used thin sliced sirloin tip(sandwich)steak, cooked it fast (seperate from the onions & mushrooms). Much better flavor! Do not like that pre-made stuff!

      Reply

    • If you slightly freeze (line an hour) a thin steak (sirloin or flank steak) it holds together well enough that you can slice it razor thin with a good knife. just let it defrost after cutting and cook really quickly in a pan w. salt and pepper.

      Reply

  42. I made these last week and they are great. I didn’t have provolone so I used white american cheese and they were great. I am putting it on my 2 week meal plan. I am going to share this on my blog.

    Reply

  43. Made these tonight and they were fabulous!!! My husband and teenage daughter loved them. Found this on Pinterest and can’t wait to look through the rest of your blog.

    Reply

  51. This was excellent! Definately a “have again”! We used pastrami and it was still over the top. The secret is caramelizing the onions with that o so fragrant garlic. Delish! Thanks for sharing!

    Reply

  52. These look and sound yummy!. I found you through Pinterest and am glad i did. I read through the comments and got a few tips to use as well…but always when i make a new recipe i make it by the recipe the first time and then if it stays in the cook book i do things to it. thanks for sharing.

    Reply

  53. I made this tonight and I loved it! I didn’t have provolone cheese I had low fat Swiss. It was still awesome! Husband isn’t a fan of mushrooms so his comment was less mushrooms and more cheese. And I used Schneider’s Naturals thin sliced roast beef.
    This one is definitely a keeper and will go directly into my cookbook! I paired it with oven roasted potatoes and a salad. Easy clean up too, one pan and piece of tin foil!

    Reply

  54. Just made this tonight, it was very good. I used cheddar cheese. The only suggestion I have is to precook the peppers a little because after 20 minutes they were still a little hard. Very easy meal.

    Reply

  60. You could also do this as a no-tortilla fajita. Sub chicken or steak for the roast beef, and monterrey jack for the provolone. Can’t wait to try both!

    Reply

  61. I made this tonight, and HOLY COW!!!!Delish!!! I am a very hard critic on food that I cook, and I loved it so much I couldn’t stop talking about it for twenty minutes after we were done eating! This recipe is hands down a new favorite, and will be added to the rotation! (Might try with chicken next time!) Thank you for sharing!

    Reply

  63. Found this recipe on Pinterest-awesome!!! I added a bit of steak seasoning to it- but it would have just fine without Thank you for sharing- we Will be eating these again!

    Reply

  64. Made this tonight and it was a HIT!! Hubby asked that it be added to the weekly menu and that’s BIG DOINGS for him! 😀

    I look forward to trying more of recipes – thanks so much for sharing them with us!

    Reply

  65. I love philly cheesesteak! I am making these tonight and am pretty sure they are going to be a hit. I have a family of five, so I doubled the recipe and adding a side of potatoes and garlic bread. Thanks so much!

    Reply

  66. I am so glad to have found you (like so many others) on Pinterest! We are making these tonight for dinner and my husband is thrilled about it! I can’t wait to share the success with all of my readers! I so look forward to seeing more awesome recipes from you 😀

    Reply

  68. I was so excited when I found this recipe couldn’t wait to try it! I was a hit with my three guys and I, too, had a problem with the peppers being not quite difficult done like another person however still a hit. I did add a dash of Cayenne pepper as my family likes a bit of heat in almost everything. My husband said next time we will grill the peppers first to help with the tenderness. Thank you so much for sharing!

    Reply

  69. i made these today. stuffed the whole pepper instead of halfed (peppers were small) and put in my 4 quart electric roaster on low for several hours. I cooked them longer because I like the peppers softer/well done. FABULOUS!!!!!!!!!!!!!!!!! definitely a keeper

    Reply

  70. Where I live, we can get thinly sliced uncooked beef for sukiyaki, so I used that, and cooked it along with the onions and mushrooms. These were fantastic! great, simple concept. Also, I par-cooked the peppers by putting them in a casserole dish in the microwave with a half cup of water, covered with saran wrap, for 5 inutes. Beware of hot steam when you open it! Came out great.

    Reply

  72. Made a modified version- Roasted the peppers first- used Red/Yellow. Sauteed the Onions and mushrooms in beef broth and butter. Only used 1 slice of cheese and drizzled LC bbq sauce on them. absolutely delish! Thanks for the inspiration!

    Reply

  75. I made these with an orange pepper, colby jack cheese on the bottom, and pepper jack on top. I didn’t have any sort of steak or beef, so I sauteed onions and sliced jalapenos with sliced ham, sprinkled with Johnny’s seasoning and minced garlic. I didn’t use any butter, just olive oil. I cooked just a bit under 15 minutes, I like my peppers still a little firm. They turned out really yummy! The Johnny’s adds a great kick!

    Reply

  84. I just saw this recipe on FB. I was going to share it until I read an article by Blogher about people not giving credit properly. I searched the recipe to be safe and found your blog. I did tell the offender on fb that she needed to properly credit you. It looks like she even used your picture. I’m sorry that people are taking credit for your work. Looks like a great recipe though. I can’t wait to try it.

    Reply

  85. Made these tonight using grass-fed chipped steak. I parboiled the peppers. Before baking I put organic mayo on some on top of the bottom layer of cheese before the meat, and pizza sauce on the others on top of the meat under the top layer of cheese. They were soooo incredibly delicious! Thanks for the recipe!

    Reply

  86. This was so so yummy! I made it tonight, I actually used one white onion, one sweet onion, and upped the roast beef a little more…also didn’t have as many green peppers (because some of them were going bad, boo), so I put it all in a casserole dish (green peppers first, smoked provolone slices, and then all of the stuffing, and more provolone. Cooked for about 10 minutes and voila, delicious philly cheesesteak casserole! Thanks for the recipe, I’ll be making this one again!

    Reply

  88. My husband and I made this last night, and it was so delicious and guilt free! Thank you for this and look forward to seeing more of your recipes 🙂

    Reply

  89. I seen this recipe on FaceBook. One of my friends had posted it. I made this tonight for dinner and it was DELICIOUS !!! It will be made again for sure ! Thanks for sharing it with us.

    Reply

  90. Very yummy! One recommendation for anyone else who likes softer green peppers – I blanch mine in boiling water for about 5 minutes before filling. My husband doesn’t like peppers when they are crunchy 🙂

    Reply

  92. HOLY COW…I just stuffed the peppers and put them in the oven….as I was stuffing them, I tasted the mixture…YUMMY…can’t wait to get them out of the oven… 🙂 Thank you for a great recipe

    Reply

  93. I just made these today. I think that maybe the bell peppers in the store are smaller then what you used because I had waaay too much stuffing. They were really good, but I think next time I would cook the peppers just a bit before stuffing them so that they can get a little softer.

    Reply

  97. I made this today for lunch and let me tell you, I thoroughly enjoyed this! I love your recipes and this one was particularly satisfying. Love, love, love!

    Reply

  98. Made these tonight – passed the husband test. 🙂 I think next time I’ll pre-roast the bell peppers like I do for the pizza peppers, and maybe instead of provolone on top, melt a sharp cheddar or something. But it was really really good as is.

    Reply

    • well I did it a little differently with the cheeses. I used pepper jack, colby jack, and provolone for the tops. it works.

      Reply

  100. Amazing recipe! I totally sliced my peppers up and made it like a casserole rather than individual peppers. Loved it! Couldn’t keep the kids away even while I was cooking it.

    Reply

  101. I’ve had this recipe saved on my Pintrest for a long time & finally got around to making it for the SuperBowl. OMG everyone went crazy for them!! Why did I wait so long to make them?
    I used red, orange & yellow peppers for the sweetness & got my roast beef & Provolone from Whole Foods.
    The quality of the products & a fabulous recipe made for a delicious meal. Im making your pepperoni pizza stuffed peppers next 🙂

    Reply

  102. Personally we don’t like our green peppers that crispy so I bake them for the 25 mins that the onion/mushroom mixture is cooking and then fill the peppers and cook another 20 mins.

    Otherwise, great recipe

    Reply

  104. Made this for supper last night. I used red peppers and deli roast beef. It was delicious. I will warn you, though, that using deli roast beef adds a lot of extra salt. So careful with adding salt.

    Thanks for the recipe.

    Reply

  106. These look awesome. Would you have an estimate on the fibre content? My hubby and I are doing Weight Watchers. I think these will fit just beautifully in the diet but I don’t know how to work out fibre.

    Thanks so much. Sure glad I found you!

    oni

    Reply

  107. I made these tonight; however I used large portabello mushroom caps instead of green pepper halves. I added chopped green peppers and onions to the steak-ums mixture and topped with provalone and pepper jack cheese. Mmmmm amazing!!!

    Reply

  109. I made these tonight and they are fantastic! I used Steak-ums instead of deli beef because I had them on hand. My husband raved about them.

    Reply

  110. Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love in a collection of Low-Carb Stuffed Peppers Recipes. I hope a lot of my readers will click over and try your recipe!

    Reply

  111. I made this last night with some leftover tri-tip roast I had. So, so good. Even the carb eaters thought it was fantastic. Thanks!

    Reply

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