Watching your carb intake is a breeze with these Philly Cheesesteak Stuffed Green Peppers! Juicy sautéed sandwich steak is the star of this dish, slathered in a saucy gravy of two different types of cheeses. The cheesesteak dynamic duo of onions and mushrooms round out the filling for these hearty, keto-friendly and gluten free stuffed green peppers.
Whether you follow a gluten-free or keto diet or are just looking for a new dinner recipe for your rotation, these yummy stuffed peppers are a unique main dish that you’ll love!
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What Are Philly Cheesesteak Stuffed Green Peppers?
Philadelphia cheesesteaks, or Philly cheesesteaks, are hot beef sandwiches served on a long roll with melted cheese. They can be served straight up with just meat and cheese, but most of the time they’re topped with sauteed onions, green peppers, and sometimes mushrooms.
You might think cheesesteaks are comparable to Italian beef sandwiches, but the truth is they really don’t taste similar at all. Yes, both are beef on a roll with cheese, but Italian beef is slow roasted and soaked in gravy. On the other hand, the meat on Philly cheesesteaks is typically fried and loaded on the roll without gravy. While that sounds plain, one bite will show you otherwise!
I love a good cheesesteak, but following keto restricts me from enjoying the delicious flaky roll that holds all the melty cheese and savory meat together. In this recipe, I’ve created my version of a delicious Philly cheesesteak. But instead of serving green peppers in the sandwich, I’ve put the sandwich in the green pepper in a hearty take on traditional stuffed green peppers.
Can I Make Substitutions?
Absolutely!
Since this is a keto recipe, it is very low in carbs and sugar. However, keto-eaters can make substitutions according to preferences, allergies, or whatever happens to be on sale!
Here are some of my favorite substitutions.
- Use another type of meat. I’ve used chicken before and the results were amazing! Thinly slice 2 large chicken breasts and follow the recipe as directed, substituting the chicken for the steak. YUM!
- Stuff something else. If you like your food a little spicier, try stuffing a different type of large pepper, such as a poblano. But truthfully, I love stuffing portobello mushroom caps with the Philly filling. You don’t need to prebake them before adding stuffing, but you do need to roast them in their stuffed form for a little longer, about 15 – 20 minutes depending on the size of your ‘shrooms.
- Switch up the cheese. There are some Philly cheesesteaks out there that are blasted with Cheez Whiz, so anything goes when it comes to cheese. I love provolone, but I’ve also used gouda and mozzarella. You could even use a combination of your favorites.
Can I Make These Ahead of Time?
Yes!
You can prepare the peppers up to (and including) spooning the filling into the peppers. But save the sprinkle of cheese on top until you’re ready to put them into the oven.
Use foil to cover the baking pan and store the peppers in the refrigerator for up to a day. When you’re ready to bake, add the cheese, replace the foil over the top, and bake in the preheated oven. It will take between 30 and 40 minutes to warm the peppers throughout. I like to leave the foil off for the last five minutes to let the cheese get all bubbly.
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Directions
- Preheat oven to 425 F.
Cut off tops of peppers and remove seeds. Place upside-down in greased baking pan. Roast in preheated oven for 20 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet. Sauté garlic, steak, and onion about 10 minutes, or until meat is only slightly pink.
- Add sliced mushrooms, if using. Sauté about three more minutes, or until softened.
- Add cubed cream cheese, 2 cups provolone or mozzarella, and salt. Heat and stir continuously until cream cheese is melted.
- Spoon steak mixture into roasted green peppers. Top with reserved 1/2 cup shredded cheese.
- Bake in 425 oven for 5 to 10 minutes, until cheese melts. Serve over cauliflower rice for a hearty keto meal.
What Other Keto Recipes Do You Recommend?
- Learn to make your own Cauliflower Rice to save money at the store
- Check out our keto-friendly version of Overnight Layered Salad for your next potluck
- Take Taco Tuesday to new heights with these Slow Cooker Beef Carnitas
Philly Cheesesteak Stuffed Green Peppers
Difficulty: Easy6
servings15
minutes45
minutes1
hourJuicy sautéed sandwich steak is the star of this dish, slathered in a saucy gravy of two different types of cheeses and stuffed into a green bell pepper shell.
Ingredients
6 green peppers
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 pounds sandwich steak, sliced into small pieces
1 large onion, sliced
8 oz sliced mushrooms (optional)
8 oz cream cheese, cut into pieces
2 1/2 cups shredded provolone or mozzarella cheese, divided
1 teaspoon salt
Directions
- Preheat oven to 425 F.
Cut off tops of peppers and remove seeds. Place upside-down in greased baking pan. Roast in preheated oven for 20 minutes. - Meanwhile, heat 1 tablespoon olive oil in a large skillet. Sauté garlic, steak, and onion about 10 minutes, or until meat is only slightly pink.
- Add sliced mushrooms, if using. Sauté about three more minutes, or until softened.
- Add cubed cream cheese, 2 cups provolone or mozzarella, and salt. Heat and stir continuously until cream cheese is melted.
- Spoon steak mixture into roasted green peppers. Top with reserved 1/2 cup shredded cheese.
- Bake in 425 oven for 5 to 10 minutes, until cheese melts. Serve over cauliflower rice for a hearty keto meal.
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