Easy & Delicious Keto Philly Cheesesteak Stuffed Bell Peppers
If you’re searching for a comforting, flavor-packed meal that satisfies your cravings without the carbs, look no further! This Philly Cheesesteak Stuffed Peppers recipe is an absolute family favorite in my household. The moment I announce these are for dinner, there’s an undeniable buzz of excitement in the air. It’s a brilliant way to enjoy all the beloved flavors of a classic Philly cheesesteak sandwich, reimagined into a healthier, low-carb format.
My goal with many recipes is to offer delicious alternatives that allow for a lighter meal without sacrificing taste, or simply to make room for a delightful dessert afterward! This particular recipe perfectly aligns with that philosophy. By ditching the traditional hoagie roll and using vibrant bell peppers as the vessel, you create a wholesome, satisfying dish that’s naturally gluten-free and keto-friendly. It’s ideal for anyone looking to reduce their carb intake or just enjoy a fresh spin on a classic.
These stuffed peppers are more than just a low-carb alternative; they’re a complete meal that feels indulgent. The tender bell peppers, savory roast beef, caramelized onions and mushrooms, all smothered in gooey provolone cheese – it’s a symphony of textures and flavors that will have everyone asking for seconds. Get ready to elevate your dinner rotation with this incredibly simple yet profoundly delicious recipe that’s sure to become a new staple!
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Essential Ingredients for Your Philly Cheesesteak Stuffed Peppers
Crafting the perfect Philly Cheesesteak Stuffed Peppers begins with selecting high-quality ingredients. While the essence of a classic Philly cheesesteak lies in its simplicity, a few strategic choices can truly elevate this dish. Here’s a closer look at what you’ll need and why each component plays a crucial role:
The Star: Roast Beef
The secret to an incredibly tender and flavorful “steak” for your peppers lies in using deli roast beef. I highly recommend having it sliced a little thicker than standard sandwich meat, or even better, preparing your own homemade roast beef. Once you have your roast beef, slice it into strips. This method creates a wonderfully tender, melt-in-your-mouth texture that perfectly mimics the traditional shaved steak found in authentic Philly cheesesteaks, but often with superior flavor and quality. If you opt for store-bought, look for high-quality, thinly sliced roast beef from the deli counter, preferably a lean cut.
For those who love to cook from scratch, making your own roast beef for sandwiches (and these peppers!) is a game-changer. It allows you to control the seasoning and tenderness, resulting in a truly exceptional filling. Homemade roast beef ensures no mystery ingredients and offers a fresh, robust flavor that pre-packaged options often lack. Check out my recipe for homemade roast beef for sandwiches to take this dish to the next level, ensuring the perfect texture for your stuffed peppers.
The Foundation: Bell Peppers
We’re using bell peppers as our low-carb “buns.” Green bell peppers are a popular choice due to their slightly bitter, earthy flavor that beautifully complements the rich beef and cheese. They are also typically more budget-friendly and widely available. However, feel free to use any color bell pepper you prefer – red, yellow, or orange peppers will add a touch of sweetness and vibrant color to your dish. Each color offers a slightly different flavor profile, allowing you to customize the experience.
Aromatic Essentials: Onions & Garlic
Just like a traditional cheesesteak, caramelized onions are non-negotiable. I personally favor red onions for this recipe because they offer a delightful sweetness when cooked down, which balances the savory beef and tart peppers beautifully. White or yellow onions will also work, but a sweet yellow onion, such as a Vidalia, would be the best alternative if red isn’t available, providing a similar mild, sweet caramelization. Fresh garlic adds another layer of aromatic depth and a pungent kick that ties all the flavors together, making the filling truly irresistible.
Mushrooms: A Flavorful Addition (Optional but Recommended)
I know the debate rages among cheesesteak purists: do mushrooms belong? For me, the answer is a resounding yes! I love the earthy flavor and tender texture that sautéed mushrooms bring to the filling. Button mushrooms are my go-to for their mild taste and ability to absorb the rich flavors of the beef and onions. However, crimini (baby bellas) or even thinly sliced portobello mushrooms would also be excellent choices if you prefer a richer mushroom flavor and a more substantial bite. They add an extra layer of umami that enhances the overall savory profile of the dish.
The Cheese Factor: Provolone
No cheesesteak is complete without cheese! Provolone is the traditional choice, known for its smooth melting quality and mild, slightly tangy flavor that pairs perfectly with the beef. You’ll be layering slices both inside and on top of the peppers to ensure every bite is wonderfully cheesy, gooey, and utterly satisfying. The way it melts and slightly browns under the broiler creates an enticing crust that is simply divine.
Seasoning: Herbs de Provence & Basics
Beyond the fundamental kosher salt and fresh cracked black pepper, a touch of Herbs de Provence adds a sophisticated, aromatic complexity to the beef and mushroom mixture. This classic French blend typically includes thyme, rosemary, oregano, and often lavender, offering a fragrant depth that elevates the entire dish beyond a simple savory profile. If you don’t have Herbs de Provence, a good quality steak seasoning can be used as an alternative, or even a simple mix of dried Italian herbs. Just be sure to season to taste, as the beef and vegetables absorb flavors beautifully.
For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or simply scroll to the bottom to find the full recipe card.
Crafting Your Philly Cheesesteak Stuffed Peppers: A Step-by-Step Guide
Making these stuffed peppers is a straightforward process that yields incredibly delicious results. With a little organization and attention to detail, you’ll have a hearty, low-carb meal ready in no time. Follow these simple steps to bring this crowd-pleasing dish to life:
Step 1: Preparing the Bell Peppers for Roasting
Start by preheating your oven to 350°F (175°C). While the oven heats, carefully prepare your bell peppers. Begin by cutting each bell pepper in half lengthwise, right through the stem. Use a spoon or your hands to meticulously remove all the seeds and the tough white ribs from the inside of each half. These internal membranes can be bitter, so a thorough cleaning is key to a pleasant eating experience. Arrange the cleaned pepper halves, cut-side up, on a baking sheet lined with parchment paper. This parchment paper will not only prevent sticking but also make for effortless cleanup later.
Once prepped, toss the peppers into the preheated oven for an initial roast, typically 15-20 minutes. The objective here is to soften them slightly, creating a tender yet still firm vessel that can hold your delicious filling without collapsing. I prefer my peppers to retain a bit of a bite, an ‘al dente’ texture, so I roast them just until they begin to soften. If you enjoy a softer, more yielding pepper, you can extend this initial baking time to 25-30 minutes, or even par-boil them for about 5 minutes before roasting to get them extra tender.
Step 2: Preparing the Savory Filling
While your peppers are softening in the oven, it’s time to prepare the rich and savory filling that will transform them into a satisfying meal. In a large, heavy-bottomed skillet (a cast iron skillet works wonders here for even heat distribution), melt three tablespoons of unsalted butter over medium-high heat. Once the butter is shimmering and just starting to foam, add your thinly sliced red onion and sliced button mushrooms. Season generously with a pinch of Kosher salt and freshly cracked black pepper.
Sauté the vegetables, stirring occasionally to ensure even cooking, until they are tender, beautifully browned, and caramelized. This process usually takes about 10 minutes. Caramelization is a crucial step here, as it brings out the natural sugars in the onions, deepening their sweetness and adding a complex, savory richness to the overall flavor profile of the filling. Don’t rush this stage; patient cooking will be rewarded with incredible flavor.
Next, add the two pounds of thinly sliced and chopped deli roast beef to the skillet. Continue to cook, stirring occasionally, until the beef is warmed through and thoroughly combined with the caramelized mushrooms and onions. This typically takes about 5 minutes. During this stage, season the mixture with an additional pinch of salt and pepper, along with two teaspoons of Herbs de Provence. If you’ve opted to grind your herbs in a spice grinder, this is where that step truly shines, ensuring even flavor distribution without any large, chewy pieces.
Step 3: Assembling and Broiling the Stuffed Peppers to Perfection
Now for the fun part – assembling your Philly Cheesesteak Stuffed Peppers! Carefully remove the partially roasted bell peppers from the oven and keep them on the baking sheet. For each pepper half, place one slice of provolone cheese directly into the bottom, pressing it gently to conform to the pepper’s shape. This creates a delicious foundational cheesy layer that will melt and become wonderfully gooey as it bakes, preventing the filling from making the pepper soggy.
Next, generously fill each pepper half with the beef and mushroom mixture. Don’t be shy; pack it in nicely, ensuring each pepper is overflowing with savory goodness. You want a substantial filling for a truly satisfying meal. Finally, top each stuffed pepper with a second slice of provolone cheese. This top layer will melt and brown under the broiler, creating that signature golden, bubbly crust that is so characteristic of a great cheesesteak.
Return the now-stuffed peppers to the oven. Crucially, turn the oven setting to broil. Broil for 3-5 more minutes, keeping a very close and constant eye on them to prevent burning. Broilers can be intense, and cheese can go from perfectly golden to burnt in a matter of seconds. The goal is for the cheese to melt completely, become bubbly, and start to turn a beautiful golden brown on top, with a few deliciously crispy edges. Once the cheese is perfectly browned and molten, carefully remove the baking sheet from the oven.
Your Philly Cheesesteak Stuffed Peppers are now ready to be enjoyed! While they can be served with traditional sides like rice or potatoes for a more complete meal, I often find myself serving them with a side of crunchy potato chips. There’s something about the crispy texture of the chips that makes it feel like you’re still indulging in a classic sandwich experience, offering a delightful textural contrast to the tender peppers and gooey filling. Alternatively, a simple green salad or a side of steamed vegetables would complement this dish beautifully for an even lighter meal.
Expert Notes & Tips for Perfect Stuffed Peppers
Achieving the best results with your Philly Cheesesteak Stuffed Peppers is simple with a few key considerations and expert advice:
- Pepper Tenderness: The texture of your bell peppers can significantly impact the dish. I like my peppers to retain a slight crunch – an “al dente” bite – so I only roast them for the duration it takes to prepare the filling (15-20 minutes). This keeps them from becoming too soft. If you prefer a softer, more yielding pepper that practically melts in your mouth, increase the initial roasting time to 30 minutes. Just be careful not to overcook them, or they might become too flimsy to hold their shape and filling effectively.
- The Best Roast Beef: For this recipe, the quality and preparation of your roast beef makes a significant difference. While “steak’ums” are traditionally used in classic Philly cheesesteaks for convenience, I highly recommend using high-quality deli roast beef, cut a little thick, or even better, making your own at home. Slicing larger pieces of roast beef into strips will give you a tender, flavorful, and incredibly satisfying steak-like texture that is far superior to many pre-packaged, highly processed options. This method truly elevates the taste and texture of your filling, bringing a gourmet touch to a simple dish.
- Enhancing Herb Flavor: When incorporating Herbs de Provence (or any dry herbs) into a savory mixture like this, I find that grinding them lightly in a spice grinder or crushing them between your palms before adding them makes a huge difference. This helps to release their aromatic oils and volatile compounds, allowing their flavor to spread more evenly and intensely throughout the dish. It also prevents any large, unpleasantly fibrous pieces of herbs from being in your bites, ensuring a smoother, more enjoyable texture and a burst of fresh fragrance with every mouthful.
- Meal Prep & Leftovers: This recipe is fantastic for meal prep! You can prepare the entire beef and mushroom filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply roast the peppers, warm the filling, assemble, and broil. This significantly cuts down on active cooking time on busy weeknights. If you have extra filling after stuffing your peppers, or if you have leftover stuffed peppers, consider making Philly Cheesesteak Egg Rolls with them – a delicious and creative second meal idea!
- Storage & Reheating: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, the best method for maintaining texture and achieving gooey cheese is to place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the cheese is bubbly again. While you can microwave them for convenience, the oven method will maintain a much better texture for both the peppers and the crispy cheese.
Flexible Substitutions to Suit Your Taste
One of the beauties of cooking is the flexibility to adapt recipes to your preferences, dietary needs, or simply what you have on hand. Here are some thoughtful and effective substitutions for this Philly Cheesesteak Stuffed Peppers recipe:
- Bell Pepper Color: While I opted for green bell peppers because they are often more budget-friendly and provide a classic, slightly bitter counterpoint to the rich filling, feel free to use any color. Red, yellow, or orange bell peppers will lend a sweeter flavor profile and add a beautiful splash of vibrant color to your plate. The choice is purely aesthetic and based on your personal flavor preference for sweetness or earthiness.
- Onion Type: Red onions were my preference due to their inherent sweetness when caramelized, which adds a wonderful depth to the savory beef. However, if red onions aren’t available, a white or yellow onion will work perfectly fine. For the best sweetness and mildness, a sweet yellow onion, such as a Vidalia or Walla Walla, would be an excellent substitute, offering a similar delightful caramelization once cooked down.
- Mushroom Varieties: Button mushrooms are a fantastic choice for their mild, earthy flavor that doesn’t overpower the beef, making them a safe and popular option. But if you’re a mushroom enthusiast looking for a deeper, more robust flavor, crimini (also known as baby bellas) or even thinly sliced portobello mushrooms would be delicious alternatives. They offer a meatier texture and a more intense umami flavor that can elevate the filling even further.
- Cheese Options: Provolone is the undeniable classic for a reason – it melts beautifully and has a perfectly balanced flavor. However, you can certainly experiment with other cheeses. White American cheese is another traditional Philly cheesesteak choice that melts with incredible smoothness. For a sharper, more assertive flavor, a good quality sharp cheddar or a blend of Monterey Jack and mozzarella could also be used to create a delightful cheesy topping.
- Seasoning Alternatives: Herbs de Provence provides a wonderful, aromatic complexity to the beef and vegetables. If you don’t have this specific blend, a quality steak seasoning blend, a general mix of Italian herbs, or simply a good pinch of dried thyme and rosemary would be suitable replacements. Adjust the quantity based on the strength of your chosen seasoning and always taste as you go to ensure perfect flavor balance.
- Meat Alternatives: While thinly sliced roast beef is highly recommended for its tenderness and authentic flavor, if you’re looking for other protein options, thinly sliced ribeye or sirloin steak (cooked and then sliced or chopped) can be used for a more traditional steakhouse flavor. For a different twist, ground beef or ground turkey can also be seasoned appropriately to create a flavorful filling, though the texture will differ significantly from the classic Philly cheesesteak experience. Ensure any ground meat is fully cooked and drained before mixing with the other ingredients.
Whether you stick to the original recipe or experiment with these thoughtful substitutions, you’re in for a treat. These Philly Cheesesteak Stuffed Peppers offer a delightful way to enjoy a beloved flavor combination in a fresh, wholesome, and incredibly satisfying manner. They are versatile, easy to customize, and consistently deliver big on taste.
More Delicious Lower-Carb Recipes to Explore
If you’ve enjoyed this low-carb take on a classic, you’ll love these other lighter recipes that don’t compromise on flavor and are perfect for keeping your meals exciting and healthy:
- Buffalo Chicken Chili: A spicy and hearty chili perfect for chilly evenings, packed with bold buffalo flavor without the guilt.
- Southern Green Beans: A simple yet incredibly flavorful side dish that complements almost any meal, prepared with savory seasonings.
- BBQ Chicken Salad: A refreshing and satisfying salad with smoky BBQ chicken, ideal for a light lunch or dinner, loaded with fresh ingredients.
- Chicken Provencal: A rustic and aromatic chicken dish featuring vibrant Mediterranean flavors, herbs, and tender vegetables.
- Easy Chicken Parmesan: Enjoy the classic flavors of chicken parmesan with a simpler, often lighter approach, focusing on rich sauce and melted cheese.
- Italian Sausage and Peppers: A robust and flavorful skillet meal that’s easy to prepare, combining savory sausage with sweet peppers and onions.
- Stuffed Chicken Breast with Cheese and Jalapeno: Juicy chicken breasts filled with a cheesy, spicy surprise, offering a burst of flavor in every bite.
- Pistachio Crusted Salmon: An elegant and healthy seafood dish with a delicious crunchy pistachio crust, perfect for a special meal.
- Honey Almond Milk Cold Brew: A delightful pick-me-up for a sweet, low-carb beverage option (note: always check specific ingredients for carb content).
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📖 Recipe
Philly Cheesesteak Stuffed Peppers
10 minutes
20 minutes
30 minutes
My family absolutely adores this Philly Cheesesteak Stuffed Peppers recipe. There is excitement in the air when I say they are for dinner!
Ingredients
- 4 Green Bell Peppers, halved + seeds removed
- 3 tablespoons Unsalted Butter
- 1 large Red Onion, thinly sliced
- 1 pound Button Mushrooms, sliced
- Kosher Salt, Morton’s
- Fresh Cracked Black Pepper
- 2 pounds Deli Roast Beef, thin sliced and chopped
- 2 teaspoons Herbs de Provence
- 16 slices Provolone Cheese
Instructions
Notes
Notes & Tips
I like to leave my peppers with a little bite to them so I only roast them for as long as it takes me to make the filling. If you like a softer pepper, up the initial cook time to 30 minutes.
I have a great recipe for making your own deli roast beef for sandwiches on my website, I suggest using that or purchasing deli roast beef from the store. Then slice the large pieces into strips and use that to make this recipe. It mimics “steak’ums” that are traditionally used in Philly cheesesteak sandwiches but WAY BETTER!
When using herbs de Provence in a recipe like this, I like to grind it in a spice grinder. This helps the flavor spread more and doesn’t leave you with large pieces of herbs that aren’t that enjoyable to eat.
If you have extra filling, or with leftover peppers, make my Philly Cheesesteak Egg Rolls with it.
Substitutions
I choose to use green bell peppers because they are typically more budget-friendly, but you can use any color of bell pepper you prefer.
I like a red onion for this recipe because they tend to be a little sweeter. But you could use a white or yellow onion, or a sweet yellow onion would be best.
Button mushrooms are my preference here, I like their mild flavor. But crimini or portobello could also be used if you like.
Herbs de Provence brings a really rich flavor to the beef and mushrooms for this recipe, but a good steak seasoning could also be used if needed.
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Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 406Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 108mgSodium: 1501mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 38g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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