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! This recipe is created in partnership with Land O’Lakes
All right you guys. Now that we are living back in the Philadelphia area, it’s time to chow down on some Cheesesteaks!
You all know I am hard-core about NEVER putting green bell peppers on an actual cheesesteak 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, Low Carb and Keto!
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.
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, 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.
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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!
- 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 American Cheese Deli Slices
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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.
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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.
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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.
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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. (INSERT PHOTO 3)
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Top each with two slices of Land O’ Lakes American Cheese Deli Slices and place back into the oven for 5 minutes to allow for cheese to melt.
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Turn oven to broil and broil for 1 to 3 minutes for cheese to brown. Watch closely as broiler temperatures can vary.
Remove, serve immediately and Enjoy!
· 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 cheese.
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.
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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.
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