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!
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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.
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.
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.
Add the peppers, cut side up to a 9x13 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.
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.
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.
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 ½ medium bell pepper, they make a great Keto veggie.
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
- Pizza Stuffed Peppers
- Chorizo Stuffed Mini Peppers
- Roasted Red Pepper Hummus
- Chorizo and Pepper Egg Muffin Cups
- Stuffed Poblano Peppers
- Chorizo and Pepper Cauliflower Rice
- Sausage and Pepper Breakfast Casserole
Shop my favorite products on Amazon and check out my Keto Pantry List!
Philly Cheesesteak Keto Stuffed Peppers
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 9x13 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.
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