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**
Dessica says
I loved this recipe!
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.
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
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!
Nicolle says
Thanks for the amazing recipe. Made them tonight, loved them. I linked your post in my blog.
Thanks again!
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 😀
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!
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!
Jaime Morrow says
I also calculated calories for this recipe. approx 1,336 for 4 halves, or approx 334 cal each!