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Ultimate Philly Cheesesteak Stuffed Peppers (Keto/Low-Carb Friendly)

A close-up of a baked green bell pepper filled with steak, onions, and topped with melted provolone cheese, ready to eat philly cheesesteak stuffed peppers.
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You can make the iconic flavor of a Philly Cheesesteak without the roll by stuffing tender bell peppers with seasoned steak, onions, and melted provolone cheese. This recipe is simple, satisfying, and fits low-carb or keto diets.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound thinly sliced steak (like ribeye or sirloin)
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 cup beef broth
  • 4 ounces cream cheese, softened
  • 1 cup shredded provolone cheese (or cheese sauce for traditional flavor)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish large enough to hold the peppers.
  2. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
  3. Cook the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, breaking it up with a spoon. Remove the steak from the skillet and set it aside.
  4. In the same skillet, add the sliced onion and mushrooms. Cook until the onions are soft and translucent, about 5 to 7 minutes.
  5. Return the steak to the skillet. Add the salt, pepper, garlic powder, and oregano. Stir to combine. Pour in the beef broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the softened cream cheese until it melts and coats the steak mixture evenly. This creates the creamy base.
  7. Stuff the peppers: Spoon the cheesesteak filling evenly into the hollowed-out bell peppers.
  8. Top each stuffed pepper generously with the shredded provolone cheese.
  9. Bake: Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers slightly. Bake for 25 to 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  10. Remove from the oven and let them rest for 5 minutes before serving.

Notes

  • If you prefer the classic, very gooey texture, substitute the provolone and cream cheese with 6 ounces of melted Cheez Whiz mixed into the filling instead of the cream cheese and provolone.
  • For a richer flavor, use ribeye steak, thinly sliced against the grain.
  • You can prepare the filling up to one day ahead and store it in the refrigerator. Assemble and bake when ready to eat.

Nutrition

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