Ultimate Keto Philly Cheesesteak Stuffed Peppers: A Delicious Low-Carb Twist

There’s a special kind of magic in the air when dinner promises something truly exciting, and in our home, these Philly Cheesesteak Stuffed Peppers consistently deliver that thrill. This recipe takes everything you adore about a classic Philly cheesesteak – the tender, savory beef, the sweet caramelized onions, the earthy mushrooms, and the gooey melted provolone – and reimagines it in a wholesome, low-carb package. It’s a meal that not only satisfies deep cravings but also keeps things light enough to leave room for a delicious dessert!

Living a balanced lifestyle often means finding clever ways to enjoy your favorite flavors without compromising your health goals. That’s precisely where this recipe shines. By ditching the traditional bread roll and embracing vibrant bell peppers, we transform a hearty sandwich into a keto-friendly, gluten-free sensation. The result is a vibrant, flavor-packed dish that feels incredibly indulgent, yet fits perfectly into a carb-conscious diet. Get ready to impress your family and friends with a meal that’s both comforting and surprisingly fresh!

Why You Will Love These Stuffed Peppers

This recipe isn’t just another dinner idea; it’s a culinary revelation for anyone looking for a satisfying meal that’s both healthy and bursting with flavor. Here’s why these Philly Cheesesteak Stuffed Peppers will become a new favorite in your rotation:

• Keto and Low-Carb Friendly: By replacing the traditional bread roll with nutrient-rich bell peppers, we significantly reduce the carbohydrate count, making this an ideal choice for ketogenic and low-carb diets without sacrificing taste.
• Packed with Flavor: All the iconic flavors of a classic Philly cheesesteak are present and accounted for – thinly sliced roast beef, sweet caramelized onions, tender mushrooms, and gooey provolone cheese. Each bite is a symphony of savory deliciousness.
• Easy to Make: With a straightforward cooking process and readily available ingredients, this recipe is perfect for busy weeknights. The use of deli roast beef as a shortcut saves significant prep time without compromising on flavor or texture.
• Customizable: Whether you prefer a specific type of bell pepper, a different cheese, or want to add extra veggies, this recipe is incredibly versatile and easy to adapt to your personal preferences.
• Family Favorite: It’s a crowd-pleaser that even picky eaters will adore. The comforting flavors and fun presentation make it an instant hit at any dinner table.
• Perfect for Meal Prep: These stuffed peppers reheat beautifully, making them an excellent option for meal prepping healthy lunches or dinners throughout the week.

Essential Ingredients for Philly Cheesesteak Stuffed Peppers

Crafting the perfect Philly Cheesesteak Stuffed Peppers starts with selecting high-quality ingredients that bring out the best in this iconic flavor profile. While the concept is simple, each component plays a vital role in creating a truly memorable dish.

The secret weapon for this recipe, in terms of both convenience and incredible flavor, is undoubtedly deli roast beef. Opt for a good quality roast beef from your local deli counter. Ask them to slice it a little thicker than typical sandwich meat, or even purchase a whole piece and slice it yourself. If you’re feeling ambitious, you can even make your own roast beef from scratch for an unparalleled tender steak experience. Once you have your roast beef, simply cut it into strips, mimicking the texture of traditional shaved steak in a classic cheesesteak.

Beyond this fantastic shortcut, you’ll need the core ingredients that define a true Philly Cheesesteak, all adapted to fit our keto-friendly, bread-free vision.

Here’s a closer look at the key components:

• Bell Peppers: While I prefer green bell peppers for their classic, slightly bitter counterpoint to the rich filling and their budget-friendly nature, feel free to use any color. Red, yellow, or orange peppers will add a sweeter note and a vibrant pop of color to your dish. Choose firm, fresh peppers of a similar size for even cooking.
• Unsalted Butter: Essential for sautéing our aromatics. Butter adds a rich, savory depth that vegetable oils simply can’t match, contributing to the overall indulgent flavor of the filling.
• Red Onion: Thinly sliced red onion brings a touch of sweetness and a beautiful mild pungency to the filling when caramelized. Its flavor profile is a bit sweeter than white or yellow onions, making it a perfect complement to the savory beef.
• Button Mushrooms: I love the addition of mushrooms, even if their presence in a *traditional* Philly cheesesteak can spark some debate. For me, their earthy umami flavor and tender texture are indispensable in these stuffed peppers. Button mushrooms are my go-to for their mild flavor, but cremini or even thinly sliced portobello mushrooms would also work wonderfully if you prefer a more robust mushroom taste.
• Kosher Salt and Fresh Cracked Black Pepper: These fundamental seasonings are crucial for enhancing all the other flavors. Seasoning at multiple stages of cooking builds layers of taste.
• Deli Roast Beef: As mentioned, this is the star! Its tenderness and rich beefy flavor are what make the filling truly shine. Ensure it’s thinly sliced and then chopped into manageable pieces.
• Herbs de Provence: This aromatic blend of herbs, typically including savory, marjoram, rosemary, thyme, and oregano, adds a sophisticated, fragrant layer to the beef and mushroom mixture. I highly recommend grinding it in a spice grinder before adding it to ensure the flavors are well distributed and you don’t encounter large, unpleasantly fibrous herb pieces.
• Provolone Cheese: The quintessential cheese for a Philly cheesesteak! Provolone melts beautifully, creating that signature gooey, stretchy texture and a mild, creamy, slightly sharp flavor that perfectly binds the filling together. You’ll use slices both inside and on top of the peppers for maximum cheesy goodness.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Crafting Your Philly Cheesesteak Stuffed Peppers: A Step-by-Step Guide

Creating these delightful Philly Cheesesteak Stuffed Peppers is a straightforward process that yields incredibly flavorful results. Each step is designed to maximize taste and ensure a perfectly cooked dish.

Step 1: Prepare and Pre-Roast the Bell Peppers

First things first, let’s get those peppers ready. Take your chosen bell peppers, slice them neatly in half lengthwise, and carefully remove all the seeds and the white ribs inside. This creates a clean “boat” for our delicious filling. Place the prepared pepper halves on a baking sheet, ideally lined with parchment paper for easy cleanup. Pop them into a preheated oven (typically around 350°F or 175°C) for about 15-20 minutes. This initial roast is crucial; it softens the peppers slightly, making them easier to stuff and ensuring they reach a pleasant, tender-crisp texture by the time the dish is finished. If you prefer your peppers even softer, you can extend this initial baking time to 30 minutes, keeping in mind that the filling will be cooked while they roast.

Step 2: Sauté the Aromatic Filling

While your peppers are getting a head start in the oven, it’s time to build the heart of your cheesesteak: the savory filling. In a large skillet, melt your unsalted butter over medium-high heat. Once shimmering, add the thinly sliced red onions and sliced button mushrooms. Season them with a generous pinch of Kosher salt and freshly cracked black pepper. Sauté these ingredients, stirring occasionally, until they become beautifully browned and caramelized. This process, typically taking around 10 minutes, is where incredible depth of flavor develops as the natural sugars in the onions sweeten and the mushrooms release their rich, earthy notes.

Step 3: Combine with Roast Beef and Season

Once your onions and mushrooms are perfectly caramelized, it’s time to introduce the star: the sliced and chopped deli roast beef. Add the beef to the skillet with the cooked vegetables. Season with a bit more salt and pepper, and then sprinkle in the Herbs de Provence. Stir everything together well, allowing the flavors to meld beautifully. Cook for another 5 minutes, just until the beef is warmed through and thoroughly combined with the aromatic vegetables. The goal here is not to cook the beef further, but to ensure it’s hot and integrated into the savory mixture. This rich, savory filling is now ready to transform your peppers.

Step 4: Assemble and Broil the Stuffed Peppers

With your peppers pre-roasted and your filling prepared, assembly is quick and fun! Remove the peppers from the oven. For each pepper half, lay a slice of provolone cheese neatly into the bottom. This creates a delicious cheesy foundation. Then, generously fill each pepper with the beef, onion, and mushroom mixture, mounding it slightly. Finally, top each stuffed pepper with a second slice of provolone cheese. This top layer will melt and brown beautifully, creating that irresistible cheesesteak crust.

Return the now-stuffed peppers to the oven. Crucially, turn your oven to the broil setting. Broil for 3-5 more minutes, keeping a very close eye on them. The goal is for the cheese to melt into a bubbling, gooey delight and begin to turn a beautiful golden brown on top. Be vigilant, as broiler temperatures can vary, and cheese can go from perfectly golden to burnt very quickly!

Step 5: Serve and Enjoy!

Once the cheese is golden and bubbly, remove the stuffed peppers from the oven. Let them cool for just a minute or two before serving. While you could pair them with traditional sides like rice or potatoes, I find serving them with a side of crispy potato chips truly enhances the experience. It offers that satisfying crunch and makes it feel like you’re still indulging in a classic cheesesteak sandwich, but with a lighter, more wholesome base. Enjoy this flavorful, low-carb twist on a beloved classic!

Expert Notes & Tips for Perfect Philly Cheesesteak Stuffed Peppers

Achieving the perfect balance of flavors and textures in your Philly Cheesesteak Stuffed Peppers is easy with a few expert insights. Here are some tips to elevate your dish:

• Pepper Tenderness: I personally prefer my bell peppers to have a slight bite, offering a pleasant contrast to the soft, cheesy filling. For this reason, I only roast them for the duration it takes to prepare the filling (15-20 minutes). If you lean towards a softer, more yielding pepper, simply extend the initial roasting time up to 30 minutes before adding the filling. Adjusting this to your preference is key.
• The Best Roast Beef: The quality of your roast beef significantly impacts the final flavor and texture. My preference is for good quality deli roast beef, cut a little thick, then chopped into strips. This mimics the “steak-um” experience often found in traditional cheesesteaks but with vastly superior flavor and texture. If you’re a culinary enthusiast, I have a fantastic recipe for making your own deli roast beef on my website, which I highly recommend for an unparalleled tender and flavorful steak.
• Grind Your Herbs de Provence: When incorporating dried herb blends like Herbs de Provence into a dish, especially one with a finely textured filling like this, I find that grinding them in a spice grinder makes a world of difference. This process releases more of their aromatic oils, ensuring the flavor is more evenly distributed throughout the filling, and prevents you from encountering large, chewy pieces of herbs that can be less enjoyable to eat.
• Don’t Skip Caramelization: Take your time browning the onions and mushrooms. This step is crucial for developing deep, sweet, and savory flavors that are essential to a great Philly cheesesteak. Rushing it will result in a less complex and satisfying filling.
• Watch the Broiler Closely: Broiling is a quick process, and cheese can go from perfectly golden to burnt in a matter of seconds. Keep a watchful eye on your peppers during the last 3-5 minutes under the broiler to achieve that ideal bubbly, golden-brown crust without overcooking.
• Meal Prep Potential: These stuffed peppers are fantastic for meal prepping. Cook them fully, then let them cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them in the oven or microwave until heated through and the cheese is melted and bubbly again.
• Dealing with Leftovers: If you happen to have extra filling or leftover stuffed peppers, consider repurposing them! The filling is delicious on its own, or you could use it to make my Philly Cheesesteak Egg Rolls for another creative twist.

Versatile Substitutions for Your Stuffed Peppers

This recipe is wonderfully adaptable, allowing you to tailor it to your taste preferences or whatever ingredients you have on hand. Don’t be afraid to experiment with these simple substitutions:

• Bell Pepper Color: While I often opt for green bell peppers due to their robust flavor and cost-effectiveness, any color will work beautifully. Red, yellow, or orange bell peppers will lend a sweeter note to the dish and add a vibrant visual appeal. You could even use a mix of colors for an extra festive presentation.
• Onion Variety: My choice of red onion for this recipe is primarily for its slightly sweeter profile, which perfectly complements the savory beef. However, white or yellow onions can also be used. A sweet yellow onion, like a Vidalia, would be an excellent choice if you’re looking for a similar gentle sweetness.
• Mushroom Choices: Button mushrooms are my preferred choice for their mild flavor and tender texture, which integrates seamlessly into the filling. However, if you enjoy a richer, more intense mushroom flavor, feel free to use cremini (baby portobello) or even thinly sliced portobello mushrooms. If mushrooms aren’t to your liking, you can simply omit them, though I encourage you to try them for the added depth of flavor they provide.
• Alternative Seasonings: Herbs de Provence infuses the beef and mushrooms with a complex, aromatic richness. If you don’t have it, a good quality steak seasoning blend would be a fantastic alternative. You could also use a simple mix of dried thyme, rosemary, and oregano. Italian seasoning is another readily available option that would work well.
• Cheese Options: Provolone is the classic choice for a reason – it melts perfectly and has a great flavor. However, if you prefer, you can experiment with other cheeses. Slices of white cheddar, mozzarella, or even Monterey Jack would make delicious melting alternatives, offering slightly different flavor nuances.
• Different Meats: While deli roast beef is championed here for convenience and tenderness, you could certainly use other thinly sliced beef options. Shaved ribeye or sirloin, cooked quickly on high heat, would also be excellent for a more traditional “steak” flavor. Ensure whatever beef you choose is very thinly sliced for the best texture.
• Adding Heat: For those who enjoy a little spice, consider adding a pinch of red pepper flakes to the filling while it cooks, or a few slices of pickled jalapeño on top before serving.

More Delicious Lower-Carb Recipes to Explore

If you love the idea of wholesome, satisfying meals that fit a low-carb lifestyle, you’re in luck! Here are some more incredible recipes to add to your repertoire, perfect for any occasion:

• Buffalo Chicken Chili: A zesty, comforting chili packed with flavor and perfect for a cozy night in.
• Southern Green Beans: A classic side dish, simmered to perfection with savory undertones.
• BBQ Chicken Salad: A refreshing and flavorful salad featuring tender BBQ chicken and crisp greens.
• Chicken Provencal: A rustic and aromatic chicken dish inspired by the flavors of Provence.
• Easy Chicken Parmesan: A simplified take on the Italian classic, without sacrificing any of the cheesy goodness.
• Italian Sausage and Peppers: A hearty and flavorful one-pan meal that’s both simple and satisfying.
• Stuffed Chicken Breast with Cheese and Jalapeno: A delightful blend of spicy and creamy in every bite.
• Pistachio Crusted Salmon: An elegant and flavorful fish dish with a wonderful nutty crunch.
• Honey Almond Milk Cold Brew: A refreshing copycat beverage for a delicious low-carb treat.

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📖 Recipe

Yield: 8 Pepper Halves

Philly Cheesesteak Stuffed Peppers

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

My family absolutely adores this Philly Cheesesteak Stuffed Peppers recipe. This low-carb, keto-friendly twist on a classic takes everything you love about a Philly cheesesteak and stuffs it into tender bell peppers, creating a delicious and satisfying meal that’s perfect for any night of the week.

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

Preheat the oven to 350ºF (175ºC) and place the halved and seeded peppers on a baking sheet lined with parchment paper. Bake until the peppers become slightly tender, 15-20 minutes.

While the peppers cook, prepare the savory filling.

In a large skillet over medium-high heat, melt the butter. Add the thinly sliced red onions and button mushrooms along with a good pinch of kosher salt and fresh cracked black pepper. Cook, stirring occasionally, until the vegetables are tender, browned, and caramelized, about 10 minutes. 

Add the chopped deli roast beef to the skillet. Season with more salt, pepper, and the Herbs de Provence (preferably ground for better flavor distribution). Cook for another 5 minutes, stirring well, until the beef is warmed through and combined with the vegetables.

To assemble the peppers, place one slice of provolone cheese in the bottom of each cooked pepper half. Then, fill each pepper generously with the hot steak and vegetable mixture. Top each filled pepper with a second piece of provolone cheese.

Turn the oven to broil. Place the stuffed peppers under the broiler and cook for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. Be vigilant to prevent burning.

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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• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving

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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