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Philly Cheesesteak Stuffed Peppers (Low Carb & Keto Friendly)

Close-up of a baked philly cheesesteak stuffed pepper, topped with melted white cheese and herbs.
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You get all the savory flavor of a classic Philly Cheesesteak tucked inside tender bell peppers. This recipe is easy to make for a satisfying, low-carb, gluten-free weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (any color), halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 pound thinly sliced steak (such as ribeye or sirloin)
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 ounces cream cheese, softened
  • 4 slices provolone cheese, cut in half
  • 1/2 cup shredded provolone cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the pepper halves.
  2. Place the bell pepper halves cut-side up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, breaking it apart with a spoon as it cooks. Remove the steak from the skillet and set it aside.
  4. Add the sliced onion and mushrooms (if using) to the same skillet. Cook until the onions are soft and caramelized, about 8 to 10 minutes.
  5. Return the cooked steak to the skillet with the onions and mushrooms. Stir in the salt, pepper, garlic powder, and oregano. Cook for 1 minute until everything is heated through.
  6. Remove the skillet from the heat. Stir in the softened cream cheese until it melts and coats the meat mixture evenly. This creates the creamy base.
  7. Spoon the cheesesteak filling evenly into the bell pepper halves.
  8. Top each stuffed pepper half with a piece of the sliced provolone cheese, followed by a sprinkle of the shredded provolone cheese.
  9. Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Serve immediately as your easy weeknight dinner.

Notes

  • For a richer flavor, use ribeye steak. For a leaner option, use sirloin.
  • If you are not following a low-carb diet, you can mix 1/4 cup of breadcrumbs into the filling mixture for texture.
  • You can prepare the filling mixture a day ahead and store it in the refrigerator. Stuff the peppers just before baking.

Nutrition

Find it online: https://mdlatdmm.com/philly-cheesesteak-stuffed-peppers-recipe/