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Filling and flavorful, Philly Cheesesteak Stuffed Peppers make a quick and delicious recipe your whole family will enjoy! Packed with a cheesesteak filling, these Keto friendly stuffed bell peppers bake into a low carb dinner you will want to eat again and again!
These Philly Cheesesteak Stuffed Bell Peppers are a low carb twist on a classic Philadelphia sandwich. A traditional Philly Cheesesteak is made with thin-sliced rib eye, chopped and fried with onions. In this Keto-friendly recipe chopped rib eye, cooked bell peppers, onions, and mushrooms stuff an oven-baked bell pepper with a cheesy topping!
If you’re after other easy weeknight meals, why not also try my Chicken and Potato Bake or my Sweet and Spicy Shrimp Stir Fry!
Table of Contents
Why you’ll love these Philly Cheesesteak Stuffed Peppers
- A healthy twist on the classic cheesesteak sandwich. These flavor-packed stuffed bell peppers are the perfect recipe when you are craving a Philly Cheesesteak but are looking to reduce the number of carbs in your meal.
- Keto friendly. This delicious and Keto-friendly recipe uses the lowest carb bell peppers (green) along with mushrooms in the stuffing.
- An easy weeknight dinner. This 30-minute meal makes a quick and flavorful weeknight dinner. Instead of driving through and grabbing a greasy, full carb Philly Cheesesteak, you can quickly make these fresh, low carb peppers any night of the week.
- Great for meal prep. Make these stuffed bell peppers on Sunday and pack them up for lunches for the week. No boring sandwiches or limp salads, this filling lunch will keep you full and focused while staying on track with your health goals!
Ingredients you’ll need
- Steak– Philly Cheesesteaks use a rib eye or N.Y. strip steak. Either will work for this recipe.
- Bell Peppers– To stuff the bell peppers with the cheesesteak filling, they should be large enough to hold the filling. When selecting bell peppers, choose the medium-sized ones that can stand on their own.
- Vegetables– Along with steak, sautéed onions, mushrooms, and a small bell pepper fill the larger bell pepper.
- Sauce– Heavy cream, salt, and pepper add a creamy coating to the steak and vegetable mixture stuffed in the bell peppers.
- Cheese– Provolone cheese tops these yummy stuffed peppers before they oven bake to perfection!
How to make these Philly Cheesesteak Stuffed Peppers
- Prep your peppers – Cut the peppers in half, remove the seeds and place on a baking dish, spray with oil. Bake for 10 mins.
- Make your filling – prep your filling ingredients. In a pan, sear the veggies and set aside. Set the vegetables aside and then sear the steak. Mix the filling together in the pan.
- Stuff the peppers – Chop the mix on a cutting board then top the pepper halves.
- Bake – Cook in the oven for 7 mins.
- Allow to cool slightly, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Slice your steak into thin strips so they cook quickly.
- The one ingredient many people on the keto diet tend to avoid are onions, due to their high sugar content. Simply omit this ingredient if you are following a keto diet.
- You can use other colored bell peppers, if you like.
- If you want a pop of spice, try adding some crushed red chili flakes.
- You can use ground beef instead of sliced steak.
- Allow the cheesesteak mix to cool slightly before chopping. This makes cutting the mixture easier.
- Top with some fresh parsley, for a pop of freshness.
FAQ’s
What’s the best cut of steak for Philly Cheesesteak?
Ribeye is always delicious. It’s marbled and packs a heap of rich beef flavor.
Ribeye is considered by cheesesteak enthusiasts as the most authentic cut to use for the beloved sandwich. However, it does lean more on the expensive side though. If you are on a budget, go for skirt steak. It’s a cheaper cut and great for pan-frying. You can also use top sirloin.
How to cut the steak
How you cut your steak has a big affect on its texture, the right slice turns a regual steak into a mouth watering bite!
Slice beef against the grain with a gentle slicing motion. The “grain” refers to the direction the muscle fibers are growing. You want to cut across the grain, not parallel to it.
You also want to slice your beef as thinly as possible. This will ensure even cooking. Plus, thinner steak strips make for better stuffing. You want a nice and even bite every time!
What’s the best type of Peppers Should I Use?
The larger the pepper the better, as big peppers are easier to stuff. Kepp your eye out for peppers with flatter sides, this means they’ll stand better in your baking pan. In terms of comes to what color of pepper to choose, you can choose whichever you . Green tends to be more bitter, yellows are mild and reds are sweetest. Reds also contain the most nutritional value as they’ve been on the vine longer.
Can I make these Philly Cheesesteak Stuffed Peppers ahead of time?
Absolutely! You can assemble the peppers the day before and keep them in the fridge before the final bake. Just make sure to add ten minutes on to the baking time.
You can also also freeze these Philly Cheesesteak Stuffed Peppers. Just cover and freeze your fully cooked stuffed peppers in the baking dish once they’re totally cooled. Thaw them by placing in the fridge overnight. Then uncover and bake in the oven at 375F for 30 minutes or until hot all the way through.
The texture won’t be quite the same as freshly made but they are still delicious!
Other easy weeknight meals
- Chicken and Vegetable Roll Ups
- Bruschetta Stuffed Chicken
- Cheesy Sun-dried Tomato Chicken
- Steak and Veggie Roll Up
- Healthy Stuffed Peppers
Philly Cheesesteak Stuffed Peppers
Ingredients
- 1.5 lb Rib Eye Steak, or N.Y Strip Steak, trimmed
- 3 Green Bell Peppers, Medium, halved and seeded
- 1 Green Bell Pepper, small, sliced
- 1 Onion, small, finely diced
- 3 oz. Mushrooms, cremini or portobello, sliced
- 1 tsp. Soy Sauce
- 1 Tbsp. Black Pepper, fresh ground
- 1 tsp. Salt
- 2 Tbsp. Canola Oil, divided
- 6 Tbsp. Heavy Cream
- 6 Provolone, slices
Instructions
- Preheat the oven to 400°F then, prepare the 3 medium bell peppers.
- Cut the bell peppers in half, vertically. Remove the seeds from the inside of the bell pepper and place the halves into a baking dish. Spray the dish with olive oil and bake the bell peppers for 10 minutes. Remove from oven but leave the oven on.
- While the bell peppers are baking, trim the fat off the steak. Then slice the steak into very thin strips.
- Dice the onion into bite sized pieces. With the small green bell pepper, seed it and slice it into strips. Also, slice the mushrooms into thin slices.
- In a 12 inch skillet, heat 1 tablespoon of canola oil until hot. Pan sear the onions until they are translucent in color, add the mushrooms, and sliced green pepper and cook them until tender. Remove and set aside.
- In the same skillet, add 1 more tablespoon of canola oil and pan sear the steak strips until golden brown in color. Add the salt and pepper, soy sauce, and the cooked mixture of vegetables. Mix everything together and cook for a few minutes. Turn off the heat and allow the mixture to cool for a few minutes.
- Once cooled, put the beef mixture on a cutting board and cut into smaller pieces. Stuff this chopped mixture into baked peppers. Pour 1 tablespoon of heavy cream in each pepper and top them each with one slice of provolone cheese.
- Bake the peppers in the oven, at 400°F for 7 minutes. Then remove from the oven and allow the Philly Cheesesteak Stuffed Peppers to cool a little before serving.
Notes
- Use a preheated oven.
- Slice your steak into thin strips so they cook quickly.
- The one ingredient many people on the keto diet tend to avoid are onions, due to their high sugar content. Simply omit this ingredient if you are following a keto diet.
- You can use other colored bell peppers, if you like.
- If you want a pop of spice, try adding some crushed red chili flakes.
- You can use ground beef instead of sliced steak.
- Allow the cheesesteak mix to cool slightly before chopping. This makes cutting the mixture easier.
- Top with some fresh parsley, for a pop of freshness.
I recommend putting some freshly shredded mozzarella in with the meat/veggie mix, cook and then melt a slice of cheese on top. Makes it nice and cheesy.
Would also recommend flank or skirt steak if thinly sliced rib eye is not available
Thanks for the recommendations!
Hi! Is the nutrition content and calories for half a pepper or a whole stuffed pepper?
Hi Korrin!
It’s for one whole pepper.