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    Home » Recipes » Dinner Recipes

    Published: Jul 7, 2021 · Last Updated: Jul 15, 2021 by Kyndra Holley

    Philly Cheesesteak Stuffed Peppers

    This post may contain affiliate links

    77571 shares
    Jump to Recipe
    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic
    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic
    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic
    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic

    These Philly Cheesesteak Stuffed Peppers have all the delicious flavors of a loaded Philly Cheesesteak sandwich, but in a low carb stuffed pepper variation. Tender roast beef, melty provolone cheese, smothered with sautéed mushrooms, onions and garlic. It's a match made in heaven. With only 6 main ingredients and less than 30 minutes of hands on time, this is the perfect quick and easy weeknight dinner.

    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic
    Table of Contents show
    Ingredient Notes
    Step By Step Instructions
    Recipe Tips and Variations
    Frequently Asked Questions
    Keto Cookbooks
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    Other recipes you might enjoy
    Philly Cheesesteak Stuffed Peppers

    Ingredient Notes

    Ingredients to make philly cheesesteak stuffed peppers - roast beef, onion, mushrooms, provolone, garlic
    • Green bell peppers: For this recipe I used green bell peppers as that is what you typically see on a Philly cheesesteak sandwich, but you can use any color pepper you prefer. (Try the Philly Cheesesteak Casserole from my book Craveable Keto)
    • Provolone cheese: Melty provolone is always my first choice for this recipe, but you can use any cheese you prefer. I also love sharp white cheddar, American, smoked Gouda, and havarti. I like to live on the edge and mess with tradition.
    • Roast beef: I used a thinly sliced deli-style roast beef. I know this will upset some of the diehard Philly fans, but it's delicious. A true Philly is made with thinly sliced ribeye steak. (I get all my grass-fed beef here)
    • Mushrooms: I used baby bella mushrooms for this recipe, but you can use any mushrooms you prefer.
    • Onions: The longer you cook the onions, the sweeter and more caramelized they will be. The sweetness complements the bitterness of the green peppers nicely.

    Step By Step Instructions

    Left = green bell peppers with the ribs and seeds removed - right - skillet with onions, mushrooms and garlic

    How to make Philly Cheesesteak Stuffed Peppers

    STEP 1: Preheat oven to 400°F. Slice peppers in half lengthwise, remove ribs and seeds.

    STEP 2: In a large sauté pan over medium-low heat, add the butter, olive oil, garlic, mushrooms onions and a little salt and pepper.

    left - sauteed onions, mushrooms, and garlic - right half of a green bell pepper with a piece of provolone cheese

    STEP 3: Sauté until onions and mushroom are tender and they start to caramelize.

    STEP 4: Line the inside of each pepper with a slice of provolone cheese.

    Left - sauteed mushrooms, onions, garlic, and roast beef - right - stuffed peppers

    STEP 5: Slice the roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5 to 10 minutes.

    STEP 6: Fill each pepper with the meat mixture until they are nearly overflowing.

    left - stuffed peppers topped with cheese - right - peppers out of the oven with melty browned cheese

    STEP 7: Top each pepper with another slice of provolone cheese.

    STEP 8: Bake for 15 to 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)

    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic

    Recipe Tips and Variations

    • Storage: Store leftovers in the refrigerator for up to 3 days. (These are my favorite meal prep and storage containers)
    • Reheating: I recommend reheating these Keto Philly Cheesesteaks in the oven or in an air fryer.
    • Make a Keto Philly Cheesesteak Sandwich: To make a more traditional sandwich, cut up the peppers and sauté them with the meat and vegetable mixture. Then pile it all on one of these Keto Everything Buns.
    • Bell Peppers: Make it a rainbow of color and use one red, one orange, one yellow and one green bell pepper. (Try these Sloppy Joe Stuffed Peppers)
    • Beef it up: Instead of the thinly sliced roast beef, use ribeye, top sirloin, new york, or filet mignon.
    • Change the cheese: You will find a lot of debate over what constitutes a true Philly Cheesesteak sandwich. But among the most common variations you will see cheese whiz, provolone, American and sometimes even Swiss.
    • Make stuffed mushrooms: If you are not a fan of bell peppers, or just want a little variety, try stuffing the meat and veggie mixture inside portobello mushroom caps instead of peppers. (check out these keto stuffed mushroom recipes)
    • Add pickled peppers: I like to add some sliced pepperoncinis to the top of these Philly Cheesesteak Stuffed Peppers after cooking.
    • Mix in some mayo: Mix some mayo into the stuffing mixture, or just dip your peppers in mayo for some extra creamy goodness. Try my Homemade Roasted Garlic Mayonnaise Recipe.
    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic

    Frequently Asked Questions

    What's on a traditional Philly cheesesteak?

    This depends who you ask, but a traditional Philly is a crusty hoagie roll, thinly sliced ribeye steak, grilled onions and either Cheez Whiz or American cheese.

    What if I do not like green bell peppers?

    If you are not a fan of green bell peppers, you can substitute orange, yellow, or red bell peppers. They are milder and sweeter.

    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic

    Keto Cookbooks

    Did you know that I have written multiple low carb, keto, and gluten free cookbooks. Combined, they have over 100 recipes (different than the recipes here on the site). Click any of the images below to read more about them.

    CRAVEABLE KETO COOKBOOK By Kyndra Holley of Peace Love and Low Carb
    Craveable Keto
    Keto Happy Hour | Kyndra Holley
    Keto Happy Hour
    30 Minute Ketogenic Cooking By Kyndra D. Holley
    30 Minute Ketogenic Cooking
    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic

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    • Low Carb Peanut Chicken Skillet
    • Creamy Chicken Scampi - Olive Garden Copycat
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    green bell peppers stuffed with roast beef, provolone cheese, mushrooms, onions, and garlic

    Philly Cheesesteak Stuffed Peppers


    ★★★★★

    5 from 15 reviews

    • Author: Kyndra Holley
    • Total Time: 50 minutes
    • Yield: Makes 4 Servings 1x
    Print Recipe
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    Description

    These Philly Cheesesteak Stuffed Peppers have all the delicious flavors of a loaded Philly Cheesesteak sandwich, but in a low carb stuffed pepper variation. Tender roast beef, melty provolone cheese, smothered with sautéed mushrooms, onions and garlic. It's a match made in heaven. With only 6 main ingredients and less than 30 minutes, this is the perfect quick and easy weeknight dinner.


    Ingredients

    Scale
    • 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. Preheat oven to 400°F. Slice peppers in half lengthwise, remove ribs and seeds.
    2. In a large sauté pan over medium-low heat, add the butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are tender and they start to caramelize.
    3. Slice the roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5 to 10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with the meat mixture until they are nearly overflowing.
    4. Top each pepper with another slice of provolone cheese.
    5. Bake for 15 to 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)
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Category: Dinner Recipes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Calories: 458
    • Fat: 36g
    • Carbohydrates: 8.5 net g
    • Protein: 27g

    Keywords: low carb philly cheesesteak, keto philly cheesesteak sandwich, low carb stuffed pepper recipes, philly cheesesteak stuffed peppers

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

    **Recipe Originally Posted June 8th 2012 - Updated July 7th 2021**

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    Reader Interactions

    Comments

    1. Kathryn says

      April 27, 2022 at 3:28 pm

      Love this recipe! It's quick to put together and it makes great lunches throughout the week. I put a small amount of cream cheese in mine because, well, I have an addiction to cream cheese!

      ★★★★★

      Reply
    2. Beth says

      April 27, 2022 at 9:41 am

      These are great! I made last night. Definitely recommend baking the peppers for the extra 10 minutes before filling them. I used shaved beef- worked perfectly!

      ★★★★★

      Reply
    3. Karen Parisi says

      April 27, 2022 at 9:41 am

      This is a family favourite in our house!!!

      ★★★★★

      Reply
    4. Wendi Blink says

      March 15, 2022 at 5:04 pm

      First recipe of yours I have made, and it was so delicious! Always a plus when my husband loves a new recipe, too!

      Reply
    5. Stacie says

      March 07, 2022 at 1:00 pm

      Delicious and easy to put together

      ★★★★★

      Reply
    6. Becks says

      November 15, 2021 at 6:53 am

      Thank you for the excellent recipe, I put a little cream cheese in with the meat mixture and I kept it low carb but it turned out creamy inside and delicious.

      ★★★★★

      Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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