Make these low-carb cheesesteak stuffed peppers for a meal to remember.
Philly cheesesteak stuffed peppers are made with tender slices of seasoned beef, mushrooms, and onions scooped into bell pepper halves and baked with loads of melty cheese on top.
You Will Love These Cheesesteak Stuffed Peppers Because…
- They are filled with so many tasty ingredients. Strips of juicy steak and veggies give this dish its savory, umami flavor.
- A batch of these incredibly flavorful stuffed peppers will serve as an appetizer, side dish, or main dish for easy dining all week!
- Stuffed peppers make a beautiful mealtime presentation. Perfectly baked bell peppers are the best way to showcase the tender mix of steak and veggies.
Ingredients
Bell Peppers: For this recipe, choose fresh and firm peppers. Red, yellow, and orange peppers are slightly sweeter than green peppers, but any pepper will do.
Steak: Philly cheesesteak recipes call for sliced beef, so sirloin or ribeye is our go-to for the best tender flavor.
Vegetables: Creminis and onions add delicious savory flavor to stuffed peppers. Baby bella mushrooms could work well, too.
Cheese: Provolone slices cut in half make the perfect portion size for cheesesteak stuffed peppers.
Variations
- Use round steak and even ground beef. For a shortcut, try using sliced roast beef from the deli counter at the grocery store.
- Mushrooms add so much flavor to this dish, but feel free to sub out the mushrooms for spinach or any other keto-friendly veggies you like.
- Experiment with different kinds of cheese. Mozzarella, Monterey Jack, white cheddar, a Mexican blend, and even a few feta or blue cheese crumbles are options to experiment with.
- Bulk up the recipe with some cauliflower rice mixed with the meat in Step 5. Spice it up with a dash of red pepper flakes.
How to Make Cheesesteak Stuffed Peppers
- Prepare bell peppers and steak strips.
- Cook the beef in oil and transfer to a bowl.
- In the same pan, saute the onion and mushrooms.
- Add the remaining ingredients and the steak.
- Stuff the peppers with steak mixture
- Top each with a slice of provolone cheese, then bake. (recipe below)
Tips and Tricks
- Make meat slicing a breeze and freeze the steak for 30 minutes before slicing. Always cut slices equally and against the grain to help tenderize the meat even more.
- Prep the cheesesteak stuffed peppers up to two days ahead and keep them covered in a dish in the refrigerator. Simply top with cheese before baking!
- Or bake, cool completely, and freeze portions on a baking sheet before transferring them to zippered bags for up to one month. Thaw overnight before baking.
Serving Suggestions
For a Crowd: Serve cheesesteak stuffed peppers with a tangy Brussels sprouts slaw or a simple side of sliced cukes and radishes.
Leftovers: Store leftover cheesecake stuffed peppers in a covered container in the refrigerator for up to 3 days and reheat in the microwave.
To Freeze: Place leftovers on a baking sheet, freeze, then transfer to zippered bags for up to one month.
More Low Carb Beef Recipes
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Cheesesteak Stuffed Peppers
Equipment
Ingredients
- 3-4 medium green bell peppers
- 2 tablespoons olive oil
- 12 ounces sirloin steak or ribeye
- ½ medium red onion sliced
- 12 ounces cremini mushrooms sliced
- 1 tablespoon butter
- 2 teaspoons Worcestershire sauce
- ½ teaspoon steak seasoning
- 2 cloves garlic minced
- 4 ounces provolone cheese or mozzarella, shredded
Instructions
- Preheat the oven to 375°F.
- Cut the peppers in half, top to bottom, and remove any seeds. Brush them with 1 tablespoon of olive oil and place them, cut side down, in a 9×13-inch baking dish. Bake for 20 minutes.
- Meanwhile, slice the steak across the grain very thinly. Season with ¼ teaspoon salt and black pepper to taste.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once shimmering, add half of the beef and cook 2 minutes without stirring. Stir and cook 1 minute more. Repeat with the remaining beef. Transfer the beef to a bowl and set aside.
- Add the onion to the skillet, adding a bit more oil if needed. Cook for 3 to 4 minutes or until it begins to soften. Add the mushrooms and cook until tender, about 6 minutes. Stir in the butter, steak, Worcestershire sauce, steak seasoning, and minced garlic. Cook for 30 seconds more, stirring to combine.
- Flip over the baked peppers. Stuff the peppers with the steak mixture and top with cheese.
- Bake uncovered for 15 to 20 minutes or until the peppers are tender.
Notes
- Freeze the steak for 30 minutes to make slicing easier, and always cut against the grain for extra tenderness.
- Prep the stuffed peppers up to two days in advance, cover, and refrigerate. Add cheese before baking.
- Or bake, cool, and freeze on a baking sheet, then transfer to zippered bags for up to one month. Thaw overnight before baking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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