Print

Keto Philly Cheesesteak Stuffed Peppers

Close-up of two baked philly cheesesteak stuffed peppers, topped with melted, browned cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this low-carb, gluten-free version of a classic Philly Cheesesteak. We fill tender bell peppers with savory steak, onions, and gooey provolone cheese for an easy weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound thinly sliced ribeye or sirloin steak
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 8 ounces sliced mushrooms (optional)
  • 1 teaspoon Worcestershire sauce (check for low-carb/gluten-free if needed)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 ounces Provolone cheese, sliced or shredded
  • 4 ounces Mozzarella cheese, shredded
  • 1/4 cup water

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, breaking it up with a spatula. Drain off any excess liquid.
  4. Add the sliced onion and mushrooms (if using) to the skillet with the steak. Cook until the onions are soft and translucent, about 5 to 7 minutes.
  5. Stir in the Worcestershire sauce, garlic powder, salt, and pepper. Cook for one minute more.
  6. Spoon the steak and onion mixture evenly into the bell pepper halves.
  7. Pour 1/4 cup of water into the bottom of the baking dish around the peppers to help them steam slightly while baking.
  8. Top each stuffed pepper generously with slices or shreds of Provolone and Mozzarella cheese.
  9. Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Serve immediately. This breadless Philly flavor is satisfying!

Notes

  • For a richer flavor, you can sauté the onions and mushrooms before adding the steak.
  • If you skip the Worcestershire sauce to keep it strictly low-carb, add a splash of beef broth for moisture.
  • We use Provolone because it melts beautifully, just like at the classic cheesesteak shops.
  • This recipe makes a great family friendly low carb meal that feels like comfort food makeover.

Nutrition

Find it online: https://flavorzine.com/phillycheesesteakstuffedpeppersrecipe/