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
**Recipe Originally Posted June 8th 2012 - Updated July 7th 2021**
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.
kRiStEn says
how many calories are in one?
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.
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.
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:)
Amanda says
This was super yummy! One slice of cheese was perfect. Thanks for this recipe!
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!
MY3SONS says
This was delicious, even my kids enjoyed it, thanks!
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!
Dawn Martin says
made these last night and shared on my blog (www.nomorejellybelly.blogspot.com). thanks for the recipe. a hit with everyone!!