Philly Cheesesteak Stuffed Peppers

Take everything you LOVE about a Philly Cheesesteak and stuff it into a green bell pepper instead of bread! This Keto Meal is ready in under 30 minutes. Recipe is created in partnership with Land O’Lakes and FeedFeed .

Philly Cheesesteak Stuffed Peppers

As a Philadelphia native, I have a lot of opinions about cheesesteaks! You all know I am hard-core about NEVER putting green bell peppers on an actual Philly Cheese Steak Sandwich but I am super into using the bell pepper as the sandwich.

I spent months perfecting the ratio of oil| salt | pepper to create the tastiest cheesesteak meat and let me tell you, it is freaking AMAZING as hell stuffed into these green pepper halves.

Bonus: These Philly Cheesesteak Stuffed Peppers are naturally Gluten-Free and Keto!

So whether you’re watching what you eat, or just love anything that’s stuffed into a bell pepper, this recipe has your name written all over it. It’s so flavor packed, you won’t even miss that carb packed bread.

I partnered with Land O’Lakes to use their American Deli Slices because I love how it melts and browns over the steak and onion filling but if you are a provolone only cheesesteak person, no worries – Land O’Lakes also has provolone slices!

Are Bell Peppers Keto?

Yes, in moderate amounts. A medium green bell pepper has approximately 5.5 carbs in it so half of a pepper would be between 2 and 3 carbs. Just don’t go overboard with the pepper consumption and you will still be perfectly in line with your keto diet.

Ingredients For Keto Stuffed Peppers

This ingredient list is about as simple as it gets for a delicious and healthy dinner recipe. Add these few things to your next shopping list and you’ll be prepped and ready for a weeknight dinner the whole family will enjoy.

• Green bell peppers
• Avocado oil
• Yellow onion
• Sea salt
• Black pepper
• Sliced Ribeye or sirloin
• Land O Lakes® Deli American

How To Make Philly Cheesesteak Stuffed Peppers

Wash and prep bell peppers to be placed in the oven and bake. While the peppers are baking, heat a cast iron or stainless frying pan over medium heat and add remaining avocado oil, sliced onion, and salt and pepper. Sauté, stirring frequently, until onions have softened and are fragrant, then add the sliced meat and remaining salt and pepper.

Sauté the meat until no pink is visible. Remove from heat and set aside until peppers are done. Remove peppers from oven and evenly divide cooked meat and onion mixture among each.

Top each with two slices of Land O Lakes® Deli American and place back into the oven to allow for them to melt. Turn oven to broil and broil until brown. Remove, serve immediately and enjoy!

What Meat is Used for Philly Cheesesteaks?

Boneless Ribeye is the preferred cut of meat but it is usually pretty spendy. Sirloin can work just as well. The secret is that many good cheesesteak restaurants use a blend of ribeye and sirloin!

Whichever meat you decide on for these philly cheesesteak stuffed peppers, you need to have it properly sliced. Most butcher counters will do this for you if you give them a day’s notice. You need to pop in (or call), tell them what cut of meat you want and how much and ask them to slice it for “steak sandwich meat”. This typically means partially freezing the meat and VERY thinly slicing on an industrial slicer.

Tips For The Best Philly Cheesesteak Stuffed Peppers

• If you don’t like green bell peppers, feel free to use orange, yellow or red bell peppers for the Philly cheesesteak stuffed peppers. Just note that the end result will taste a bit different as the other types of bell peppers have a different sweetness level than that of green bell peppers.
• The baked bell peppers store well, so they can easily be baked ahead of time if you don’t want to be using the oven for multiple steps of the process at once, or you just want the recipe to come together a little quicker the day of. Just store the pre-baked peppers in an airtight container and refrigerate for up to 24 hours.
• You can also pre-cook the meat and onion mixture ahead of time and refrigerate until ready to use (up to 24 hours). If so, I recommend preheating the oven to 325F. and baking until the peppers and/or filling is warm before adding the cheese and increasing the heat to 425F. to melt the Deli American.

More Stuffed Recipes You’ll Love

Taco Stuffed Portobello Mushrooms

Leftover Ham, Cheese, and Spinach Stuffed Sweet Potatoes

Cheesy Stuffed Delicata Squash

Paleo Stuffed Eggplant

Grilled Bacon Wrapped Stuffed Medjool dates

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Philly Cheesesteak Stuffed Peppers

Prep Time: 8 mins

Cook Time: 28 mins

Total Time: 36 mins

 

Everything you love about Philly Cheesesteaks in a Low Carb / Keto and Gluten Free version that is super easy to make and on the table in less than 30 minutes! 

Course: Appetizer, Mains

Cuisine: American

Keyword: cheesesteak stuffed peppers, keto cheesesteak, keto stuffed peppers, low carb cheesesteak, low carb stuffed peppers, philly cheesesteak, stuffed peppers

Servings: 4 servings

Calories: 595 kcal

Author: Alyssa Brantley

5 from 7 votes

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Ingredients

• 4 medium green bell peppers halved from stem to root, seeds and ribs removed
• 3 Tablespoon avocado oil or other mild tasting high heat oil, divided
• 1 extra large yellow onion peeled, quartered and thinly sliced
• 1 tsp sea salt divided
• 1 tsp ground black pepper divided
• 1 pound ribeye or sirloin (or a combo) thinly sliced for steak sandwiches
• 16 slices Land O Lakes® Deli American

Instructions

1. Preheat oven to 425F.

   Wash bell peppers, halve from stem to root and use a paring knife to carefully remove all ribs and seeds.

   Place on a baking sheet and divide 1 T of avocado oil over all eight halves. Rub on both sides and sprinkle a pinch of salt and pepper on each.

   Place in the oven and bake for 20 minutes.

2. While peppers are baking, heat a large (12”) cast iron or stainless frying pan over medium heat.

   Once hot, add remaining 2 T avocado oil and sliced onion along with ½ teaspoon of both salt and pepper.

   Sauté for 7 to 8 minutes, stirring frequently, until onions have softened and are fragrant.

   Add sliced meat and remaining ½ teaspoon of each salt and pepper. 

3. Sauté for an additional 7 to 8 minutes, stirring frequently, until no pink visible.

   Remove from heat and strain in a fine mesh strainer if there is any visible liquid / moisture in the frying pan.

   Set aside until peppers are done.

4. Carefully remove peppers from oven (leave oven turned on to 425F.) and turn each to cut side to make it easy to fill them. Evenly divide cooked meat and onion mixture among the eight halves. 

5. Top each with two slices of Land O Lakes® Deli American and place back into the oven for 5 minutes to allow for them to melt. Turn oven to broil and broil for 1 to 3 minutes for them to brown. Watch closely as broiler temperatures can vary.

6. Remove, serve immediately and enjoy!
   

NOTES:

• You can substitute orange, yellow or red bell peppers but note that the final taste is a bit different as the sweetness of those peppers is different than green bell peppers.
• The photos show 6 peppers on the tray because I was making a triple batch and split them among a few trays.
• You can pre-bake the peppers ahead of time (up to 24 hours) and refrigerate until ready to use. You can also pre-cook the meat and onion mixture ahead of time and refrigerate until ready to use (up to 24 hours). If so, I recommend preheating the oven to 325F. and baking until the peppers and / or filling are warm before adding the cheese and increasing the heat to 425F. to melt the Deli American.
• Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.

Nutrition Facts

Philly Cheesesteak Stuffed Peppers

Amount Per Serving (2 bell pepper halves)

Calories 595 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 19g119%

Cholesterol 149mg50%

Sodium 1354mg59%

Potassium 671mg19%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 8g9%

Protein 44g88%

Vitamin A 40440IU809%

Vitamin C 97.7mg118%

Calcium 12043mg1204%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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Update Notes: This post was originally posted in October 2018 and was updated in July 2019 with more helpful information, step-by-step instruction photos and more.

DISCLOSURE: This post is sponsored by Land O’ Lakes. Land O’ Lakes has compensated me for my time to develop this recipe and tell you about my experience using their products. All opinions are my own. Thank you for supporting the brands that make EverydayMaven possible.