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.
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 1x
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
- Slice peppers in half lengthwise, remove ribs and seeds.
- In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
- Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
- Preheat oven to 400°
- 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.
- Top each pepper with another slice of provolone cheese.
- 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
Crys says
Looks amazing! Adding this to my short list of thing to cook!
Tricia Morris says
Um, you ARE a culinary genius. Thanks for sharing the idea!
Valentine says
Ohhhhhhhhhhhhhh I love philly cheesesteak, but, of course, I gotta make this recipe!!!!!!!!
Patti says
awesome ….I’m going to pin this …thanks 🙂
Kyndra Holley says
This comment has been removed by the author.
kay says
found you on pinterest. (where else!) this looks amazing!! thanks for sharing! i’ll be back!
Kyndra Holley says
Thanks everyone!
torianne31 says
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!
Haweii says
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. 🙂
Amber says
YUM, making this ASAP!
willowgirl78 says
What is “peace and love” seasoning? This recipe looks amazing, and I can’t wait to try it!
Gail @ Faithfulness Farm says
OMG — found you thru Pintrest. This look heavenly! TOTALLY a low carber — down over 100lb and am at less than 15 to go 🙂
Can’t wait to check out your other recipes 🙂
Blessings!
Gail
Meagan says
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!!!
Debby@Just Breathe says
Oh my goodness, this looks absolutely delicious!
In Gods Word Daily says
Thank you I am totally excited to find your site!!! I am pregnant and trying to find health no carb no sugar recipes is very hard! Thank you!
Lisa Whitaker says
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?
As Good As Gluten says
You are a culinary genius for this recipe! I made this for dinner tonight and it was incredible!!
Grammy Schmidt says
This looks delicious! I will be trying this soon!
Emily says
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!
Katrina says
Oh good! I got steakums instead of roast beef and I was wondering how if would turn out.
Cathy Cannon says
My husband is in the the US Army and away from right now ( for a short time)I plan to make this for him when he comes home I can’t wait!!
Melissa Pershing says
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.
Logan says
Making them right now, thank you!!
Jaimelee says
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!!
Amy says
My boyfriend made these the other night – they were great!!
Sylvia Rhinesmith says
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.
nes7562 says
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! 🙂
TheMumzee says
Stuffed Bell Peeppers are one of my families favorite dishes! I can’t wait to try this variation on the fam!!!!
Jessica Shuler says
Trying these tonight! Can’t wait! Can you do all the steps up until the baking part, then freeze the ready-to-bake peppers for another time?
Christie p says
My husband and kids loved these. I even added some pepper jack on top so my husband was a very happy man
The Toile Lady says
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.
Dawn Martin says
made these last night and shared on my blog (www.nomorejellybelly.blogspot.com). thanks for the recipe. a hit with everyone!!
Cinderellamlt says
Thank You for this! I doubled the ingredients and got some extra cheese, was able to stretch it over 12 halves(6 whole) peppers! SOOOOO yummy!
MY3SONS says
This was delicious, even my kids enjoyed it, thanks!
Heidi says
I just tried this tonight, it was AMAZING!!!! Oh my goodness, I’m so excited to have this recipe. Thank you thank you!
Amanda says
This was super yummy! One slice of cheese was perfect. Thanks for this recipe!
Louise Bader says
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:)
Ana Quintana says
Thank you for sharing this recipe. It was quick, easy, delicious and healthy. I made it with Flank Steak and it was enjoyed by my family. definitely a keeper.
Ana Quintana says
Thank you for sharing his recipe. It was quick, easy, delicious and healthy. It was enjoyed by my family. Definitely a keeper.
kRiStEn says
how many calories are in one?
Priscilla Clark says
Can anyone tell me what kind of meat can be substituted for Roast Beef?? Besides the packaged stuff…
The Young Retiree says
Here’s an idea for anyone else wondering: We are going to try it with fajita chicken next! I think it will turn out rather nicely!
Anonymous says
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!
Evelyn says
Steak’ums would work. Or sukiyaki meat, if they have it where you live.
Alicia says
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.
cb2manor says
Made these tonight…these were so good! End…of…story! YUM!
Our USCG Life says
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.
Ugnah says
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.
Terra says
Happy that I found this post on Pinterest, it sounds so good! My hubby and I love finding fun, delicious recipes! Take care, Terra http://www.cafeterrablog.com
Catie.field says
I think you are my new best friend!!!!
orangedaisy says
I just found your site thanks to Pinterest and I made this last night and my husband and I LOVED it! Can’t wait to make it again!
Sarah B. says
I made this tonight!!! I put the recipe on my blog with a link back to yours 🙂 So delicious!
The Brunette Baker says
Oh. My . Goodness. This is a MUST make! What a fabulous idea!! Thanks for sharing! XO
Mary Jo Smith says
Fantastically easy and delish! Thanks!
Anonymous says
very good will make again
Anonymous says
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!
WillsonCharly says
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.
Anonymous says
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!
Anonymous says
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.
Malina says
I have to add my praise and tell you these were amazing. I am making them again tonight. Thanks for the awesome recipe.
Chatty Crone says
This is a GREAT idea!
Mimi2CL says
Found this on Pinterest and am printing recipe as I type to head to the grocery store to buy the ingredients!! I can’t wait to try this one!
renee says
Pinned and I am getting ingred. tomorrow! Can’t wait!!! This looks amazing!!!
Angel Kendrick says
I made these last night and they are Amazing !!! These will be on rotation at my house and I think it is a fun recipe to serve guests as well.Thank you !!
Juls says
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!
Jaime Morrow says
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!
Jaime Morrow says
I also calculated calories for this recipe. approx 1,336 for 4 halves, or approx 334 cal each!
SarahCate says
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!
Stacye Terry says
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!
Nicki Davenport says
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!
Fireman says
So much for the low carb aspect…lol
The Young Retiree says
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 😀
Nicolle says
Thanks for the amazing recipe. Made them tonight, loved them. I linked your post in my blog.
Thanks again!
Alicia Freeman says
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!
deebatt says
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
Evelyn says
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.
Dessica says
I loved this recipe!
Anonymous says
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!
Laureen Chan says
I just made this dish today. I used pepper jack cheese instead of provolone. It turned out great!
Lauren Telting Colomb says
This was great & my husband LOVED them. I also added a habanero/buffalo cheese for a bit of kick & used thinly sliced pieces of rare roast beef. Excellent. Will be making these again. thank you.
Kelsey Budnick says
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!
Suzy says
Fabulous. Easy and exceptionally delicious. Thank you!!!!!
Suzy says
P.S. I slice up the leftovers and eat them in a low-carb wrap the next day. Good hot or cold!
Sue Picciano says
Would like to make this a slow cooker recipe…anyone have ideas on how to convert this?
Linda Thompson says
Oh wow, I made these tonight and they are so delicious! I ordered your cookbook and I can’t wait to try more of your recipes! Thank you so much!
carrie miller says
I made these for dinner tonight they were so good definitely will make them again 🙂
Nicole Shadoff says
Made these today for lunch. They came out picture perfect!
Suzy says
Can I just say again how much I love, love, love these????? So easy and so GOOD!!
Rach says
Found the recipe on Pinterest, made it tonight. So easy and delicious! Thank you for sharing!
Dawnmarie's Life says
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.
Kyndra Holley says
Hi Dawn, Thank you so much for letting me know. Do you mind telling me which FB page it is? THanks
Michelle says
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!
Stephanie says
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!
Rachel G says
Thank you so much for this recipe!! We do not eat red meat, so instead I made it using turkey tenderloin and it was AMAZING!!!
Kai says
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 🙂
Lynn Reedy says
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.
Samantha says
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 🙂
Ellen says
Holy Geeze, you are a culinary genius. I can’t wait to try these.
Headless Horseman says
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
gothhousewife says
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.
Kristen Ford says
These are awesome. One of my husband’s favorite meals I make. I make extra peppers and use the leftovers for lunches. They reheat really well.
idara wolf says
These look amazing! I usually stuff mine taco style with beef, tomatoes, spices, quinoa, mushrooms, onion. But these….whooaaa! (Pinterest sent me!)
Angela Parker says
I love this recipe! I wanted to feature it on my post this week for Found it Friday. Would it be okay to use your picture with a link back to this recipe?
Thanks!
Peace Love and Low Carb says
Sure, No problem! Thanks
Lisa says
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!
Michelle H says
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.
Dakota says
well I did it a little differently with the cheeses. I used pepper jack, colby jack, and provolone for the tops. it works.
Dakota says
I made these last night and they were amazing.
Stephanie Williams says
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.
Lisa C says
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 🙂
Keetencotton says
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
Suzanne says
Can these be done in the crockpot instead of the oven?
Brenda Cammarata says
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.
Amie George says
I am totally making these tonight! They Look AMAZING
Iona Meyer says
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
Peace Love and Low Carb says
You could pop the ingredients into a site like fatsecret or myfitnesspal to help you calculate the fiber. 🙂
Karen says
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!!!
connie says
omg this looks amaze balls, so going to try this, what a great idea……I just love you
JoAnn Caisse says
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.
KalynsKitchen says
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!
Claudia says
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!
Ioana says
Made these for my name day today. ‘Everybody loved them. They had no idea that it was a low carb meal.