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.
Ingredients in Keto Philly Cheesesteak Stuffed Peppers
Ingredient Notes
- 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
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.
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.
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.
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)
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.
Frequently Asked Questions
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.
If you are not a fan of green bell peppers, you can substitute orange, yellow, or red bell peppers. They are milder and sweeter.
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Philly Cheesesteak Stuffed Peppers
- Total Time: 50 minutes
- Yield: Makes 4 Servings 1x
- Diet: Gluten Free
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
(Order the Groceries to Make this HERE)
- 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 (I use this brand) code kyndraholley for $5 off
- 3 cloves garlic, minced
- sea salt and black pepper, to taste
Instructions
- Preheat oven to 400°F. Slice peppers in half lengthwise, remove ribs and seeds.
- 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.
- 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.
- Top each pepper with another slice of provolone cheese.
- 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)
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days.
- 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.
- 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.
- 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
**Recipe Originally Posted June 8th 2012 - Updated July 7th 2021**
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
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 🙂
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.
Dakota says
I made these last night and they were amazing.
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.
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!
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
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!)
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.
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