Philly Cheesesteak Keto Stuffed Peppers

Philly Cheesesteak makes the ultimate stuffed pepper recipe! Savory strips of steak, sautéed onions and mushrooms baked in peppers with gooey cheese melted on top!

closeup of stuffed orange bell pepper

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There are many versions of stuffed peppers in which to choose. But, let me tell you, none of them can compare to the combination of flavors found in these low carb Philly Cheesesteak Stuffed Peppers.

baked stuffed red pepper on white plate

You’ll begin to see exactly why these are the best Keto stuffed peppers once they begin to bake. That delectable aroma fills your kitchen as the steak and onions bake with the peppers letting you know you are in for one amazing meal.

steak mushrooms and onions stuffed in halved red pepper

What’s in Philly Cheesesteak Keto Stuffed Peppers

  • Steak (I used NY Strip)
  • Bell peppers
  • Mushrooms
  • Shredded Italian cheese mix (provolone, mozzarella, parmesan)
  • Yellow onion
  • Worcestershire sauce
  • White wine (or beef broth)
  • Garlic
  • Butter
  • Olive oil

*Exact measurements are listed in the recipe card below.

How to Make Philly Cheesesteak Keto Stuffed Peppers

Preheat oven to 375F.

Wash, dry and cut the peppers in half, from the stem down the middle. Remove the ribs and seeds.

red yellow and orange peppers cut open in white casserole

Add the peppers, cut side up to a 9×13 casserole baking dish that’s been sprayed with nonstick spray. Bake the peppers for 20 minutes while you make the filling. If you prefer your peppers to have a good bit of crunch to them you can skip this step.

steak cut thin on cutting board

Cut the steak into very thin slices.  I put mine in the freezer for about 10 minutes first, because it makes it easier to get nice thin slices.

slices of steak in skillet

Add the olive oil to a large skillet over medium heat.  Add in the steak, salt and pepper, then sauté for just a few minutes, then remove and set aside.

onions and mushrooms in skillet

Add in the butter, onions, mushrooms, salt and pepper, then sauté for several minutes or until you have some good color on them. 

onions mushrooms and garlic cooking in skillet

Add in the garlic and sauté for 10 seconds, making sure you don’t brown it.  Then add in the Worcestershire and white wine (or broth) to deglaze the pan, scraping up the brown bits of flavor. 

steak mushrooms and onions in skillet

Add the steak back in, turn off the heat and mix everything together until well combined.

steak mushrooms and onions stuffed in halved peppers

Remove the peppers from the oven and increase the temperature to 425F. 

steak mushrooms and onions stuffed in halved red pepper

Add in the steak mixture, then top with the shredded cheese.

stuffed peppers with shredded cheese on top

Bake for another 8-10 minutes or until the cheese is golden.

baked stuffed red pepper on white plate cut open

Can You Freeze Philly Cheesesteak Stuffed Bell Peppers

You sure can! I often make this recipe for meal prep. To freeze them, just allow the cooked peppers to cool. Wrap them in plastic wrap, making sure the entire surface of the peppers is covered. They will keep in the freezer for up to 3 months.

To thaw, allow to sit in the fridge overnight, then reheat in the oven on 350F until warmed through.

baked stuffed red pepper on white plate

Are Philly Cheesesteak Stuffed Peppers Keto?

Absolutely! Steak, mushrooms, peppers and cheese are all Keto friendly ingredients and come together beautifully in this recipe! This recipe includes onions and where eating too many onions on Keto is not recommended, the about divided out into each pepper is minimal and is perfectly fine.

Even though all bell peppers are nutritious and moderately low in carbs, some people would be surprised to know green bell peppers have the fewest carbs. Green bell peppers are actually bell peppers that have not fully ripened and therefore are not as sweet as the red, orange and yellow. With only approximately 2 net carbs per 1/2 medium bell pepper, they make a great Keto veggie.

These Mozzarella Low Carb Stuffed Peppers is another great recipe to check out, if you love stuffed peppers!

red yellow and orange bell peppers

Variations and Tips for Philly Cheesesteak Stuffed Peppers

  • Instead of NY strip, you can use sirloin strip, ribeye or any tender cuts of beef you prefer. You can even use ground beef if that’s what you have on hand.
  • Want to really change things up? You can use grilled or baked chicken and turn them into Chicken Philly Cheese Stuffed Peppers.
  • If you are in a big hurry for something quick, you can use deli roast beef in place of steak.
  • Roasting the bell peppers ahead of time ensures the peppers are nice and tender. You can also blanch the peppers in boiling water for a few minutes before stuffing them.
  • Feeding a crowd and need to stretch the recipe? You can add cauliflower rice to the beef mixture. Allow the cauliflower rice to cook along with the mushrooms and onions until tender.
  • If you precook the peppers too long and they are unable to hold their shape, don’t fret! Chop up the peppers. Mix the steak, peppers and mushrooms together in a casserole dish, top with the cheese and bake until melted.
  • Cheese is a key ingredient in Philly Cheesesteak. If you don’t have the blend I used in this recipe, provolone slices work really well. If you only have cheddar on hand, it will work well also, though because cheddar is not as mild as the Italian blend or provolone, it will change the flavors of the Keto Stuffed Peppers slightly.

More Keto Pepper Recipes

Philly Cheesesteak Keto Stuffed Peppers Pin
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closeup of stuffed orange bell pepper

Philly Cheesesteak Keto Stuffed Peppers

Philly Cheesesteak makes the ultimate stuffed pepper recipe! Savory strips of steak, sautéed onions and mushrooms baked in peppers with gooey cheese melted on top!
5 from 4 votes
Author: Julianne
Servings 6
PREP 10 minutes
COOK 30 minutes
TOTAL 40 minutes

Ingredients
 

  • 1 pound steak, sliced very thin (I used NY Strip)
  • 3 bell peppers
  • 8 ounces baby bella mushrooms, sliced thin
  • ½ cup shredded Italian cheese mix, provolone, mozzarella, parmesan
  • ½ yellow onion, sliced thin
  • 2 teaspoons Worcestershire sauce
  • ¼ cup white wine, or beef broth
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Instructions
 

  • Preheat oven to 375F. Wash, dry and cut the peppers in half, from the stem down the middle. Remove the ribs and seeds.
  • Add the peppers, cut side up to a 9×13 casserole baking dish that’s been sprayed with nonstick spray. Bake the peppers for 20 minutes while you make the filling.
  • Cut the steak into very thin slices. I put mine in the freezer for about 10 minutes first, because it makes it easier to get nice thin slices.
  • Add the olive oil to a large skillet over medium heat. Add in the steak, salt and pepper, then sauté for just a few minutes, then remove and set aside. Add in the butter, onions, mushrooms, salt and pepper, then sauté for several minutes or until you have some good color on them.
  • Add in the garlic and sauté for 10 seconds, making sure you don’t brown it. Then add in the Worcestershire and white wine (or broth) to deglaze the pan, scraping up the brown bits of flavor. Add the steak back in, turn off the heat and mix everything together until well combined.
  • Remove the peppers from the oven and increase the temperature to 425F. Add in the steak mixture, then top with the shredded cheese. Bake for another 8-10 minutes or until the cheese is golden.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course
Cuisine American
Calories 262kcal
Nutrition Facts
Philly Cheesesteak Keto Stuffed Peppers
Amount per Serving
Calories
262
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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5 from 4 votes (1 rating without comment)

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12 Comments

  1. 5 stars
    Boy, I messed up quite a bit On this recipe! Burn the onions, short on cheese and steak, and cut these stems off the peppers! And it’s still tasted delicious! Thank you! The recipe is simpler than it looks initially for a beginner.

    1. It sounds like you had quite the adventure in the kitchen, but I love that it still turned out delicious! That’s the best kind of recipe; one that’s forgiving even when things don’t go exactly as planned. I appreciate you giving it a try and sharing your experience!

  2. I love the look of these and they are definitely on the menu. Do you have them for lunch or dinner and if so what to serve with them for dinner?

    Thank you for your great recipes.

    Love and blessings

    1. They are perfect for lunch or dinner. I usually eat them with a small side salad. You can certainly serve any Keto veggie along side of them but with the peppers and the flavors from the meat, they are enough for a complete meal.

  3. I’d like to try this recipe, but I’d have to make some variations (omit onions for intolerance -not a problem-, avoid alcol so omit wine and go for the broth instead; green pepper to keep the carbs at minimum: everything doable until here). The main problem is how to substitute Worchestersauce, sence teh only 2 brenad I found here both in stores or online are sugarloaded or with terribly unealthy ingredients 🙁 What could I use instead? May something like coconut aminos or liquid aminos work? Or have you some home-made recipe for this sauce that is sugar-free and low carb? Your hel would be really appreciated, anyway thanks for another inspiring recipe!

    1. Variations are easy to make with this recipe. I would like to point out that for an entire serving there are only 5 net carbs. With the Worcestershire sauce, this recipe only uses 2 teaspoons for the whole recipe causing minimal carb impact. You can certainly use coconut aminos or omit the ingredient all together it you prefer. They will still be delicious.