Keto Philly Cheesesteak Peppers Recipe – Low Carb, High Flavor

If you’re on a low-carb or ketogenic diet but craving the bold, savory flavors of a Philly cheesesteak, this Keto Philly Cheesesteak Peppers Recipe is your dream come true. It takes the essence of the classic Philly cheesesteak—tender shaved beef, sautéed onions, mushrooms, and gooey melted cheese—and tucks it inside fresh, crisp bell peppers instead of the traditional sub roll. The result is a high-protein, low-carb, and incredibly satisfying dish that doesn’t sacrifice flavor for health.

These keto stuffed peppers are not only packed with nutrients and flavor, but they’re also easy to make and perfect for meal prep. Whether you’re making dinner for your family or preparing a week’s worth of lunches, this recipe is a guaranteed hit.

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Nutrition Facts (Per Serving)

• Calories: 420 kcal

• Fat: 28g

• Protein: 32g

• Carbohydrates: 9g

• Fiber: 2g

• Net Carbs: 7g

• Sugar: 4g

Note: Nutritional values may vary depending on specific ingredients and brands used.

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Recipe Details

• Cuisine: American

• Course: Main Course

• Servings: 4

• Prep Time: 15 minutes

• Active Cook Time: 25 minutes

• Resting Time: 5 minutes

• Total Time: 45 minutes

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Equipment Needed

• Large skillet

• Chef’s knife

• Cutting board

• Baking dish

• Tongs or spatula

• Aluminum foil (optional)

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Ingredients

• 4 large bell peppers (green, red, or any preferred color), halved and seeded

• 1 lb shaved beef steak or thinly sliced ribeye

• 1 medium yellow onion, thinly sliced

• 1 cup mushrooms, sliced (optional but recommended)

• 1 tbsp olive oil or avocado oil

• 1 tsp garlic powder

• Salt and black pepper to taste

• 8 slices provolone cheese (or mozzarella for variation)

• 1 tbsp Worcestershire sauce (check for keto-friendly version)

• 1/2 tsp smoked paprika (optional for extra flavor)

• Fresh parsley for garnish (optional)

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Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up in a baking dish. Lightly drizzle or brush them with olive oil and season with a pinch of salt. Pre-bake them for about 10 minutes to soften slightly while you prepare the filling.

Step 2: Sauté the Filling

Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and mushrooms and sauté for about 5–6 minutes, or until they begin to soften and caramelize. Add the shaved steak to the pan and season with garlic powder, salt, pepper, Worcestershire sauce, and smoked paprika. Cook until the beef is just browned and tender, about 5 minutes.

Step 3: Stuff the Peppers

Remove the pre-baked bell peppers from the oven. Carefully spoon the hot steak mixture into each pepper half, filling them generously.

Step 4: Add the Cheese

Top each filled pepper with one or two slices of provolone cheese, depending on the size of the pepper and your cheese preference. Return the baking dish to the oven and bake for another 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 5: Let Rest and Serve

Remove the peppers from the oven and let them rest for about 5 minutes. This allows the juices to redistribute and makes them easier to handle. Garnish with chopped parsley if desired and serve warm.

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Why You’ll Love This Recipe

1. Keto-Friendly – Perfect for those following a ketogenic or low-carb diet.

2. Rich and Savory Flavor – All the taste of a Philly cheesesteak without the bread.

3. Easy to Prepare – Simple steps and ingredients make this suitable even for beginner cooks.

4. Meal Prep Ready – These stuffed peppers reheat well and can be stored in the fridge for up to 4 days.

5. Customizable – You can add different cheeses, substitute steak with chicken, or toss in jalapeños for a kick.

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Tips for Best Results

• Use a Good Quality Beef – Ribeye or shaved steak from a reputable butcher makes a huge difference in flavor and tenderness.

• Don’t Overbake the Peppers – They should be tender but not mushy to provide a satisfying texture contrast to the juicy filling.

• Make It Spicy – Add crushed red pepper flakes, sliced jalapeños, or a dash of hot sauce to spice things up.

• Cheese Options – While provolone is traditional, mozzarella, cheddar, or even pepper jack work wonderfully.

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Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm in the oven at 350°F for 10–12 minutes or microwave for 2–3 minutes until heated through.

• Freeze: Wrap individual peppers in foil or plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

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Frequently Asked Questions

Can I use ground beef instead of shaved steak?

Absolutely. Ground beef is a convenient substitute and works well with the same seasoning profile.

Can I make these dairy-free?

Yes! Simply use a dairy-free cheese alternative or omit the cheese altogether if needed.

Are bell peppers keto-friendly?

Yes, in moderation. One medium bell pepper has about 4–5 grams of net carbs, making it a suitable option for a ketogenic diet.

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Final Thoughts

This Keto Philly Cheesesteak Peppers Recipe is a delicious twist on a classic American favorite, perfect for those seeking low-carb meals without compromising on flavor. It’s hearty, cheesy, and incredibly satisfying. Whether you’re new to keto or a seasoned low-carb cook, this recipe is sure to become a staple in your weekly meal rotation.