Description
These Keto Philly Cheesesteak Stuffed Peppers are a low-carb twist on the classic sandwich! Juicy bell peppers are filled with tender steak, caramelized onions, sautéed mushrooms, and gooey melted cheese, making this a satisfying and healthy meal for any occasion.
Ingredients
Units
Scale
- For the Peppers:
- 4 large bell peppers (any color, tops removed, seeds and membranes cleaned out)
- For the Filling:
- 1 lb thinly sliced ribeye steak or roast beef (cooked or uncooked, chopped into small pieces)
- 1 medium onion, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce (optional for flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- For the Topping:
- 1 1/2 cups shredded provolone cheese (or cheese of your choice, like mozzarella or cheddar)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Arrange the prepared bell peppers in a baking dish and set aside.
- Prepare the Filling:
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the onions and cook until softened, about 3-4 minutes.
- Add the mushrooms and cook until they release their moisture and brown slightly, about 5-6 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the chopped steak or roast beef, Worcestershire sauce, salt, pepper, and garlic powder. Stir well and cook for 2-3 minutes to combine the flavors.
- Stuff the Peppers: Spoon the filling evenly into the prepared bell peppers.
- Top with Cheese: Sprinkle shredded provolone cheese over the stuffed peppers.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Serve: Let the peppers cool slightly before serving. Enjoy!
Notes
- You can substitute ground beef, chicken, or turkey for the steak if preferred.
- Add green bell peppers to the filling for an extra veggie boost.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.