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Philly Cheesesteak Stuffed Peppers

This is a low carb, keto-friendly take on the classic Philly Cheesesteak sandwich. It's a quick and simple dinner option for any evening.


4 large bell peppers, any color variety cut the top 1/8 of pepper off and remove seeds to make room to stuff the pepper.

1 tablespoon extra-virgin olive oil

1 large onion, sliced into thin rings

1 pkg fresh mushrooms

12 ounces top round  or sirloin steak, thinly sliced

1 Tbsp. Italian seasoning

1 Tsp lemon or lime juice

salt and pepper to taste

1 Tbsp. Worcestershire sauce

8 slices provolone cheese


Preheat the oven to 375 degrees F. Place peppers on a rimmed baking sheet. Bake until tender but still holding their shape, about 20 minutes. While peppers are cooking heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown approx. 4 minutes, add mushrooms and cook for 4-5 minutes. Add steak, Italian seasoning, lemon or lime juice, and salt and pepper, cook steak to preference of doneness. Remove from heat.

When peppers are done cooking, place 1 slice of cheese in pepper,  spoon the steak onion mushroom mix into peppers, dividing the mix evenly into peppers.  Drizzle Worcestershire sauce over meat and top with another slice of cheese.  Preheat broiler to high Broil for approx. 3-5 minutes until cheese starts to brown.  Let cool before serving. Enjoy this tasty low carb version of a Philly cheesesteak sandwich! 

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