Meet ‘Philly’s Secret’ – all the flavor, no bread. Even the kids ask for seconds!
Philly cheesesteak stuffed peppers are a delightful twist on the classic sandwich, perfect for those looking to enjoy the rich flavors of a cheesesteak without the carbs from the bread. Originating from Philadelphia, the traditional cheesesteak is a beloved American staple known for its savory combination of thinly sliced beef, melted cheese, and sautéed onions. By swapping out the bread for vibrant bell peppers, this recipe offers a low-carb alternative that’s both nutritious and satisfying. It’s a great choice for anyone following a low-carb or keto diet, or simply looking to incorporate more vegetables into their meals.
These stuffed peppers pair wonderfully with a simple green salad dressed with a light vinaigrette, which complements the richness of the cheesesteak filling. For a heartier meal, consider serving them alongside roasted vegetables or a cauliflower mash. A crisp, refreshing beverage like iced tea or a sparkling water with lemon can round out the meal beautifully.
Low Carb Philly Cheesesteak Stuffed Peppers
Servings: 4
Ingredients
4 large bell peppers, halved and seeded
1 tablespoon olive oil
1 pound thinly sliced beef (such as ribeye or sirloin)
1 large onion, thinly sliced
1 cup mushrooms, sliced
1 teaspoon garlic powder
Salt and pepper to taste
8 slices provolone cheese
Directions
Preheat your oven to 375°F (190°C).
Place the halved bell peppers in a baking dish, cut side up, and drizzle with olive oil. Roast in the oven for 10 minutes to soften.
While the peppers are roasting, heat a skillet over medium-high heat and add the olive oil.
Add the sliced onion and mushrooms to the skillet, sautéing until the onions are translucent and the mushrooms are tender, about 5 minutes.
Add the thinly sliced beef to the skillet, seasoning with garlic powder, salt, and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
Remove the peppers from the oven and fill each half with the beef mixture.
Top each stuffed pepper with a slice of provolone cheese.
Return the peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!
Variations & Tips
For a spicier version, consider adding sliced jalapeños or a sprinkle of crushed red pepper flakes to the beef mixture. If you prefer a different cheese, mozzarella or cheddar can be great alternatives to provolone. For a vegetarian twist, substitute the beef with sautéed portobello mushrooms or a plant-based meat alternative. Additionally, you can add some chopped spinach or kale to the filling for extra greens.
