Keto Philly cheesesteak stuffed peppers take the delicious filling of a traditional cheesesteak sandwich and overload the filling into stuff peppers instead of a process carb bun. What could be better than cheesy pan-fried steak and peppers?
These easy Keto philly cheese steak peppers are the ideal dinner choice for anyone (including kids!), but they’re also gluten-free, no sugar, and they’re low carb philly cheesesteak stuffed peppers too. If you’re a stuffed pepper fan, then you’ll also love our traditional stuffed peppers recipe that swaps cauliflower rice for rice.
This delicious dinner is family friendly, easy to freeze, and they make a great meal prep item for lunches since each recipe makes 6 servings.
Keto Philly Cheesesteak
We are blessed to have a fantastic deli a few blocks from our home that serves up an incredible Philly cheesesteak sandwich. After I cut out gluten to get food sensitivities under control and my husband started the keto diet to lose weight, I knew we had to re-create delish philly cheesesteak and we came up with keto Philly cheesesteak peppers that I know you’ll LOVE!
One day I’d actually love to go to Philadelphia and try philly cheesesteak or where it originated, but in the meantime, these philly cheese steak peppers hit ever spot!
What’s in Philly cheese steak peppers?
You’ll be happy to know there’s not many ingredients in keto philly cheese steak peppers! Half of the ingredients are most likely already in your cupboard.
Thinly sliced beef like shaved beef, stir fry beef, or thinly sliced tender steak like ribeye- because the beef cooks quickly, this needs to be a high quality cut so you’ll be eating tender beef. Lower quality cuts do best in dishes like the crockpot, roasted or get marinated to tenderize them.
Green peppers- feel free to swap colored peppers if you prefer!
Onion- either yellow, sweet, or red
sea salt & ground pepper
Provolone cheese slices
Fortunately no specialty supplies are needed for keto philly cheese steak peppers, you’ll just need basics that most people have at home.
Skillet -we used cast iron but a non stick pan would work well also
Knife– This is the chef knife we use at home
PHILLY CHEESE STEAK STUFFED PEPPERS
This particular recipe bakes the philly cheesesteak stuffed peppers, I’m sure they’d be fantastic in a slow cooker or instant pot too. The meat and vegetables are sautéed on the stove top before getting stuffed in the peppers and baked in the oven.
Our recipe does have a lot of cheese, 2 slices per serving, but that’s one of the best parts of Philly cheesesteak in our opinion. All that gooey cheese. Feel free to cut it in half if you prefer.
3 green peppers
8 oz button mushrooms
1 cup sliced yellow onions
12 slices provolone cheese
1 lb shaved beef, stir fry beef, or thinly sliced steak
2 Tbsp olive oil
1/2 tsp+ sea salt
1/4 tsp ground black pepper
2 tsp minced garlic or 2 large garlic cloves (minced)
HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS
Preheat the oven to 350 degrees and make sure your oven rack is in the center position. While the oven is preheating, start prepping the keto philly cheese steak ingredients.
Slice the yellow onion and mushrooms and cook in a skillet with the olive oil until cooked through, which took me 8 minutes. Be sure to periodically stir the vegetable mixture.
While the onion and peppers are cooking, cut the green peppers lengthwise and remove the seeds and membrane.
Place the green peppers in a greased baking dish and put one slice of provolone on the bottom of each pepper half.
You’ll want to press the cheese down into the bottom of the peppers as much as possible, you’ll need every extra spare inch for your cheesesteak mixture! You can either use one whole slice of provolone cheese (which might break apart- and that’s OK! It’s going to melt anyways!) Or you can cut the cheese into half or quarters for a better fit.
Turn the heat up to medium high and add a little more olive oil to the pan if needed, plus sprinkle the meat with more salt and pepper. Sauté the shaved beef until browned on the outside for 6+ minutes. The meat doesn’t have to be cooked all the way through on the inside since it’s still getting baked in the oven and will finish cooking.
Add the minced garlic and sauté the onion beef mixture for 1 more minute and then add the vegetable mixture back to the pan.
We purchased the shaved beef at Trader Joes and it is FABULOUS for Philly cheesesteak stuffed peppers! Hopefully your grocery store carries something similar or hopefully you live near Trader Joes? ( I swear I’ve gained 10 pounds since our Trader Joes opened, but that’s a different story for another day 😉
BY CHANCE you’re substituting a type of meat with a lot of liquid like ground beef, be sure to drain it before adding the vegetable mixture back into the pan.
Add the cooked meat mixture to each pepper halves, and go ahead and pile up those toppings. Make sure you fill the peppers and press it down into the bottom corners, we sure don’t want any parts of the pepper without the savory meat mix!
Sprinkle more salt and pepper over the top of each pepper and add another slice of provolone cheese over the top.
Cover with foil and bake 30 minutes. You’ll want to “tent” the foil so it doesn’t stick to the cheese while making sure the foil is firmly sealed around the edges to help steam the peppers.
Remove the foil and bake 15 more minutes, or until the green pepper is cooked through and can easily be pierced with a fork.
Garnish with parsley if desired.
Yum! Dig in and enjoy!
COMMON PHILLY CHEESE STUFFED PEPPERS QUESTIONS
Are Philly stuffed peppers keto?
You might be thinking, duh, these must be ketogenic or she wouldn’t have called the recipe keto philly cheese steak peppers 😉
If you’ve been wondering how many carbs are in a Philly cheesesteak without bread,you’ll be happy to hear that each of the Philly cheesesteak stuffed peppers only has 4.68 net carbs each!
Fat: 30 grams
Net carbs (4.68)- Carbs 5.9, fiber 1.22
Protein 30 grams
Can I freeze Philly cheese stuffed peppers?
Yes! These make the perfect meal to double and save some for later, whether it be for another night’s dinner or to take to lunch. I like to prep the cheesesteak peppers but do NOT bake them. You’ll bake them from frozen when it’s time to cook them.
When freezing peppers, the ice will increase the moisture content in the peppers, which means they’ll be a little runnier compared to baking them fresh. The taste will be just as delicious!
You’ll want to cook the peppers from frozen. That’s right! No need to defrost them first. Just follow the baking instructions and add about 15 minutes to the cook time.
Can I swap the steak for another type of meat?
While our favorite type of meat is pre-sliced shaved beef, you can substitute other type of meat too. Pre-sliced stir fry meat or thinly sliced steak works great.
If you want to substitute ground beef, you’ll need to drain the liquid from the pan before add the vegetable mixture back in. Otherwise you might end up with way too much liquid for your cheesesteak peppers.
Shredded or sliced chicken, ground chicken or ground turkey are options also. In my opinion, poultry doesn’t have as much natural flavor as beef so I recommend you increase the salt, pepper, and maybe even add a splash of Worcestershire.
How do I make these lower fat healthy Philly cheese steak peppers?
You might be balking at using 2 slices of provolone cheese for each pepper half. I hear ya! The traditional cheesesteak is very cheesy and gooey! Feel free to put half of a slice of provolone in the bottom of each pepper instead of a full slice.
Please leave us your questions and feedback on the keto philly cheese steak peppers below in the comments. We’d also LOVE to see your photos! Be sure to upload your finished dish on either the Pinterest pin or tag @whole_lotta_yum on Instagram.
Be sure to pin on Pinterest for later!!
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Other Recipes You’ll Love
- 3 green bell peppers
- 8 oz button mushrooms
- 1 cup yellow onion, sliced
- 12 slices provolone cheese
- 1 lb shaved beef, stir fry meat, or thinly sliced steak
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tsp garlic or 2 large garlic cloves
- 1 Tbsp chopped fresh parsley, optional
- Preheat oven to 350 and position the oven rack to the center position.
- Prep the ingredients by slicing the onions and mushrooms. Cut the peppers in half lengthwise and remove the seeds white membrane.
- Turn a burner to medium heat and heat the olive oil. Add the onion, mushrooms, salt and pepper to the pan and cook through, about 8 minutes. Remove the vegetables to the side.
- Add more olive oil to the pan, if needed, along with a sprinkle of salt and pepper, and saute the shaved beef for 6 minutes until browned on the outside. It's ok if the inside isn't cooked through since the meat will finish cooking during baking.
- Stir in the minced garlic and cook 1 more minute. Add the onion/mushroom mixture back to the pan.
- Put the pepper halves in the bottom of a 9x13 baking pan.
- Put a slice of provolone cheese in the bottom of each pepper half.
- Fill the pepper with the cooked vegetable/meat mixture and sprinkle with a little more salt and pepper.
- Place a slice of cheese on the top of each pepper.
- Cover the pan with foil, making sure to tent it slightly in the center so the cheese doesn't stick. Be sure the sides of the pan are still sealed.
- Bake the philly cheesesteak peppers for 30 minutes and then remove the foil.
- Continue baking for 20 more minutes, or until the peppers are cooked through and can be easily pieced with a fork.
- Garnish with parsley (optional)
- Serve immediately and enjoy the keto philly cheese steak peppers!
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Nutrition InformationYield 6 Serving Size 1 pepper half
Amount Per Serving Calories 409Total Fat 30gCarbohydrates 5.9gFiber 1.2gSugar 4gProtein 30g
The nutritional information is an estimate and can vary based on the type of brands you purchase. We recommend calculating this yourself manually.