Keto Philly Cheesesteak Stuffed Peppers
These Keto Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic cheesesteak, stuffed with steak, peppers, onions, and gooey cheese for a cozy and satisfying meal.
Ingredients
Main Ingredients
- 4 large bell peppers (any color, red and yellow get extra sweet)
- 1 to 1.25 pounds thin sliced steak (ribeye or sirloin) Look for steak labeled for stir fry for convenience.
- 1 medium onion, sliced
- 1 small green bell pepper (optional), sliced For a classic cheesesteak feel.
- 6 to 8 ounces mushrooms, sliced (optional) Adds richness if desired.
- 2 cloves garlic, minced
- 6 to 8 slices provolone cheese (or shredded) Classic choice for flavor.
- 2 ounces cream cheese (optional) Makes the filling creamy.
- 2 tablespoons olive oil or avocado oil For cooking.
- to taste salt and black pepper
- to taste Worcestershire sauce (optional) Check your carbs.
- to taste smoked paprika (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and lightly oil a baking dish.
- Slice the bell peppers in half lengthwise and remove the seeds. Place them cut side up in the baking dish.
- If desired, bake the empty peppers for 10 minutes to soften while preparing the filling.
Cooking the Filling
- Heat a skillet over medium-high heat with a little oil. Add sliced onions (and mushrooms/green pepper if using) and cook until softened.
- Add minced garlic for the last 30 seconds to prevent burning.
- Push the veggies to the side, add a little more oil if needed, and add the steak to the skillet, seasoning with salt and pepper.
- Cook until the steak is browned, then mix with the onions and veggies. If using cream cheese, stir it in now.
Assembly and Baking
- Spoon the steak mixture into the pepper halves generously and top with provolone cheese.
- Bake for 15 to 20 minutes until peppers are tender and cheese is bubbly. Broil for 1 to 2 minutes for browning if desired.
- Let the peppers rest for 5 minutes before serving.
Notes
For variations, try different cheeses like mozzarella or cheddar. You can add sliced jalapenos for heat or spinach for more veggies. Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.