Keto Philly Cheesesteak Stuffed Peppers: The Low-Carb Game Changer

Imagine biting into a juicy, cheesy, flavor-packed pepper that tastes like a Philly cheesesteak but won’t wreck your carb count. Sounds like a dream? Nope, it’s just dinner.

These Keto Philly Cheesesteak Stuffed Peppers are the answer to your fast-food cravings without the guilt. They’re easy, they’re delicious, and they’ll make you forget bread even exists. Who needs a hoagie roll when you’ve got a pepper? (Spoiler: Not you.)

What Makes This Recipe So Good

First, it’s keto-friendly but doesn’t taste like “diet food.” The peppers add sweetness, the beef brings the savory, and the cheese?

Well, cheese makes everything better. Second, it’s a one-pan wonder—minimal cleanup, maximum flavor. Third, it’s customizable.

Hate onions? Toss ’em. Love mushrooms?

Pile ’em on. This recipe bends to your will like a well-trained circus animal.

Ingredients

• 4 large bell peppers (any color, but red or yellow are sweeter)
• 1 lb ribeye steak (thinly sliced—or use skirt steak if you’re fancy)
• 1 tbsp olive oil (or butter, because why not?)
• 1 small onion (sliced thin, unless you’re an onion hater)
• 1 cup mushrooms (sliced, optional but highly recommended)
• 1 tsp garlic powder (or fresh garlic if you’re feeling extra)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper (freshly ground, because pre-ground is sad)
• 1 cup provolone cheese (shredded or sliced—just get it melty)
• 1/2 cup beef broth (for deglazing, aka flavor magic)

Step-by-Step Instructions

1. Prep the peppers: Cut them in half lengthwise, remove seeds and ribs, and set aside. Pro tip: Keep the stems for aesthetics—or don’t, we’re not your boss.
2. Cook the steak: Heat oil in a skillet over medium-high heat.

   Add the steak, season with salt and pepper, and cook until browned (about 3–4 minutes). Remove and set aside.

3. Sauté the veggies: In the same skillet, add onions and mushrooms (if using). Cook until soft and slightly caramelized (about 5 minutes).

   Add garlic powder and stir.

4. Deglaze: Pour in beef broth, scrape up the browned bits (that’s flavor gold), and let it reduce slightly (1–2 minutes).
5. Combine: Return the steak to the skillet, mix everything, and cook for another minute. Taste and adjust seasoning—because nobody likes bland food.
6. Stuff the peppers: Fill each pepper half with the steak mixture, top with cheese, and place on a baking sheet.
7. Broil: Pop them under the broiler for 2–3 minutes until the cheese is bubbly and slightly browned. Watch closely—broilers are sneaky.
8. Serve: Let them cool for a minute (unless you enjoy molten cheese burns), then devour.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven or microwave, but the oven keeps the peppers firmer. FYI, the cheese might not look as pretty, but it’ll still taste amazing. Freezing?

Not recommended—peppers get weirdly mushy.

Benefits of This Recipe

Besides being low-carb and high-protein, these stuffed peppers are packed with vitamins (thanks, bell peppers) and healthy fats (hello, ribeye). They’re also meal-prep friendly—make a batch, and you’ve got lunches sorted. Plus, they’re a sneaky way to get veggies into picky eaters.

Mushrooms don’t count? Fine, ignore that part.

Common Mistakes to Avoid

• Overstuffing the peppers: They’ll spill everywhere, and you’ll cry over lost cheese.
• Underseasoning the beef: Taste as you go. Salt is your friend.
• Using thick steak slices: Thin is in.

  Thick steak won’t cook evenly.

• Skipping the broiler step: Melty cheese is non-negotiable.

Alternatives

Not a beef fan? Use chicken or portobello mushrooms for a vegetarian twist. Cheese options?

Swap provolone for American (for that classic cheesesteak vibe) or pepper jack (if you like a kick). Peppers too pricey? Use zucchini boats instead.

IMO, the world is your oyster—just don’t put oysters in this.

FAQ

Can I use ground beef instead of steak?

Sure, but it won’t have the same texture. If you do, brown it well and drain excess fat before adding veggies.

How do I make this spicier?

Add jalapeños to the mix or sprinkle crushed red pepper flakes before broiling. Or just glare at the peppers menacingly.

Can I make these ahead of time?

Yes!

Prep the filling, stuff the peppers, and refrigerate. Broil just before serving—cold cheese is a crime.

Why is my pepper soggy?

You probably overcooked it or used too much liquid. Next time, broil less or pat the peppers dry before stuffing.

Is this really keto?

Yes.

Each serving has about 5g net carbs, depending on your ingredients. But check your cheese labels—some brands sneak in carbs.

Final Thoughts

These Keto Philly Cheesesteak Stuffed Peppers are the ultimate compromise between indulgence and discipline. They’re quick, customizable, and so good you’ll forget they’re healthy. (Well, healthier.) Make them tonight, and thank us later.

Or don’t—we’re not tracking your gratitude macros.

Keto-Recipes

Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!