Craving a Philly cheesesteak but trying to keep it low-carb? These Keto Philly Cheesesteak Stuffed Peppers are the perfect solution! They deliver all the delicious flavors of a loaded Philly cheesesteak sandwich in a healthy, satisfying, and keto-friendly package. You'll thank me for this recipe, I swear you will, because it's hard to make stuffed peppers without rice. Who needs the bread anyway?
Why You'll Love This Recipe
- Low-Carb and Keto-Friendly: Enjoy the classic cheesesteak flavors without the guilt.
- Gluten-Free: Perfect for those with gluten sensitivities.
- Meal Prep Friendly: Make the filling ahead of time for quick and easy weeknight dinners.
- Delicious and Satisfying: A flavorful and filling meal that will satisfy your cravings.
- Versatile: Adapt the recipe to your preferences with different cheeses, peppers, and meats.
Ingredients
- 4 large green bell peppers
- 1 tablespoon olive oil, plus more to grease baking dish
- 2 lbs. ribeye, flank steak, or top sirloin, thinly sliced
- 1 lb mushrooms, sliced
- 1 onion, diced
- 12 slices Provolone cheese (or cheese of your choice)
- Salt and pepper to taste
- Mayonnaise (optional)
- Dijon mustard (optional)
- Garlic powder (optional)
Choosing Your Ingredients
- Peppers: Green bell peppers are traditional for Philly cheesesteaks, but you can use any color pepper you prefer. Red, yellow, and orange bell peppers offer a sweeter, milder flavor. Look for larger peppers with flatter sides, as they are easier to stuff and will stand better in your baking pan.
- Beef: Thinly sliced ribeye is the go-to meat choice for these peppers, prized for its tender texture and rich flavor thanks to its high-fat content. If you are trying to be a bit more thrifty, opt for skirt steak. You could also use top sirloin. For a deli-style option, thinly sliced roast beef works well.
- Cheese: Melty provolone is a classic choice, but feel free to experiment with other cheeses like sharp white cheddar, American, smoked Gouda, or havarti. For a non-dairy option, nutritional yeast can be used as a substitute.
- Mushrooms and Onions: These add a savory depth of flavor to the filling. The longer you cook the onions, the sweeter and more caramelized they will be.
- Optional Add-Ins: Mayonnaise and dijon mustard add a creamy tang to the filling. Garlic powder enhances the savory flavor.
Step-by-Step Instructions
- Prepare the Peppers: Preheat oven to 400°F (200°C). Cut the tops off the green peppers and remove the seeds and membranes. Cut around the stem of the green pepper tops (discard those), and chop up the extra green pepper that’s left. Place the pepper shells on a baking sheet and bake for about 10 minutes, or until they are slightly softened but still firm enough to hold their shape.
- Cook the Filling:
- In a large skillet, heat olive oil over medium-high heat. Add the sliced beef to the pan, and season with salt, pepper, and garlic powder (if using). Cook until the edges of the beef are mostly browned but the centers are still pink. Remove steak from pan and let rest.
- Immediately add mushrooms and cook until browned, about 3-4 minutes. Then add in peppers and onions to the pan. Cook until the onions are golden brown and the mushrooms are slightly browned.
- Slice the beef into thin strips (if using a larger cut) and add to the onion and mushroom mixture. Add mayonnaise and dijon mustard (if using). Allow to cook 5 to 10 minutes.
- Assemble the Peppers:
- Remove the peppers from the oven. There should be some juice in the bottom of the shells, don’t dump it, it adds flavor!
- Line the inside of each pepper with a slice of provolone cheese.
- Spoon the steak mixture into the green pepper shells, then top each with another slice of cheese.
- Bake: Add back into the oven to broil for about 3-5 minutes or until the cheese is melted to your liking, then serve hot. Bake for 15 to 20 minutes until the cheese on top is golden brown.
Tips for Success
- Don't Overcook the Peppers: You want them to be tender but still have a bit of bite.
- Slice the Beef Thinly: This ensures even cooking and makes it easier to stuff the peppers. Slice beef against the grain with a gentle sawing motion. The “grain” refers to the direction the muscle fibers are growing. You are going to want to cut across the grain, versus parallel to it. This helps maintain uniformity and prevents you from compromising the shape of the strips.
- Season Generously: Salt and pepper are key to bringing out the flavors of the beef and vegetables.
- Get Creative with Toppings: Add your favorite Philly cheesesteak toppings, such as sautéed mushrooms, onions, or peppers.
Variations and Substitutions
- Change the Cheese: Experiment with different cheeses like cheddar, American, or Gouda.
- Add Vegetables: Include other vegetables like bell peppers, jalapenos, or spinach.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
- Stuff Mushrooms: If you are not a fan of bell peppers, or just want a little variety, try stuffing the meat and veggie mixture inside portobello mushroom caps instead of peppers.
- Use Ground Beef: If you prefer, you can use ground beef instead of steak. Just make sure you do no less than 85 percent lean beef and drain the pan well after browning and before stuffing.
Serving Suggestions
- Serve these stuffed peppers as a main course with a side salad or roasted vegetables.
- Cut up the peppers and sauté them with the meat and vegetable mixture. Line the inside of each pepper with a slice of provolone cheese. Bake for 15 to 20 minutes until the cheese on top is golden brown.
- Mix some mayo into the stuffing mixture, or just dip your peppers in mayo for some extra creamy goodness.
Storage and Reheating
- Refrigerate: Store leftovers in the refrigerator for up to 3 days in a meal prep container that has a well-fitting, airtight lid.
- Freeze: In the freezer, they keep for up to 2 months.
- Reheat: To reheat, two thawed pepper halves can be reheated in the microwave in just three minutes.
Nutritional Information (Per Serving)
- Calories: 424
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 92mg
- Sodium: 547mg
- Potassium: 652mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 30g
- Vitamin A: 715IU
- Vitamin C: 50.8mg
- Calcium: 449mg
- Iron: 2.4mg
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tags: #keto #cheesesteak #stuffed #peppers