What’s not to love about a Philly Cheesesteak Sandwich with copious amounts of ooey-gooey mozzarella cheese, sliced beef, mushrooms, and bell peppers? Did you say carbs? Like you, I’m trying to cut back on carbs, so I took my recipe for a Philly Cheesesteak sandwich, ditched the bread, and created this easy Philly Cheesesteak Stuffed Peppers Recipe. It's all of the flavors of a family favorite, just keto-friendly without the bread.
Making a Philly Cheesesteak Better
Extra Mushrooms Please
My homemade cheesesteaks are loaded with extra peppers and mushrooms. One, I like the flavor. Two, vegetables are cheaper than meat, especially the thinly sliced deli roast beef I use in this recipe. So this Philly cheesesteak stuffed bell peppers recipe has extra peppers and mushrooms too.
Meal Prep Friendly
This recipe is a great weeknight meal to add to your weekly menu because it only takes about 40-45 minutes to make, can be prepped ahead of time, or batch cooked and frozen. I honestly think it tastes better the second day.
I use thinly sliced deli roast beef in this recipe. I know it's traditionally sliced rib-eye or other beef steaks are used in cheesesteaks. But I prefer to buy pre-cooked at the deli. It's just easier. When you make this at home, you can opt for rib-eyes or something else.
If you only have a short time to make dinner, prep and cook the vegetables and roast beef, ahead of time and store in the refrigerator. When you're ready to make dinner, continue with the recipe by heating up the vegetables and meat over medium-high heat. Then add the cheese, stuff the peppers, and bake. When the cheese on top is melted and turning golden, they are done.
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Feeding a Crowd?
If you are feeding a crowd, this recipe can also be converted to a sheet pan recipe by doubling or tripling the recipe. Roast beef can be expensive if feeding a crowd, so I usually swap the deli roast beef for ground beef. Cook it separately and then add into the finished vegetables. Instead of cooking the peppers in a baking dish, use a baking sheet. Cut the peppers in half and lay out onto a large baking sheet. Scoop the cheese steak stuffing onto each and top with cheese. Here you can use shredded or slices of provolone or mozzarella to make things easier.
Making a Philly Cheesesteak Keto-Friendly
Because we ditched the bread, this recipe is gluten free and has low carbs. I LOVE bread but don't miss it in this recipe for Philly Cheesesteak Stuffed Peppers. This recipe makes 4 whole bell peppers. My kids aren't huge fans of bell peppers, but they will eat their weight in these Philly Cheesesteak Stuffed Peppers. That's a win in my book! Your family will love it too!
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Camping Recipe Modification
These Philly Cheesesteak Stuffed Bell Peppers are great when camping. There are a couple of different ways to cook them outdoors; as a foil meal, in a camping dutch oven, or grilled and deconstructed.
Prepare the filling according to the directions below using a skillet on a camp stove or over the campfire. As a foil meal, stuffed each pepper and wrap in two layers of heavy duty foil and place on a camping grate over medium heat. Cook until the peppers are soft. Using a cast iron dutch oven, cook over the campfire or use charcoal to regulate the temperature. If you want to grill the peppers, do that and serve them topped with the meat and veggies, topped with cheese. There are a bunch of options when cooking outdoors. All taste great.
I took my recipe for a Philly Cheesesteak sandwich, ditched the bread, loaded it with more mushrooms and peppers to create this easy Philly Cheesesteak Stuffed Peppers Recipe. It's all of the flavors of a family favorite, just keto-friendly.
- 5 Green Bell Peppers
- 8 oz. Thinly Sliced Roast Beef (I purchased from the deli)
- 1 1/2 to 2 cups mozzarella or provolone cheese, shredded
- 1 Medium Onion – Sliced
- 8 oz. White Mushrooms – Sliced
- 2 Tbs. Olive Oil
- 2 Cloves of Garlic
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350 degrees
- Slice the tops off the bell peppers and remove the seeds from the insides.
- Place four of the five peppers in a shallow baking dish and place in the oven. Cook until ready to stuff.
- Remove the stem from the bell pepper caps, chop the caps and remaining bell pepper.
- In a Dutch oven or large skillet over medium heat, add the oil. Once oil is heated, add chopped bell peppers, mushrooms, onions, and garlic.
- Sauté until onions and peppers are soft and slightly browned, about 10 minutes.
- Slice roast beef into thin strips and add to the vegetable mixture. Add Worcestershire sauce, salt, and pepper to the mixture. Cook for 5 minutes over medium heat.
- Divide the cheese in half. Add half of the cheese to the skillet. Stir to combine.
- Remove the baking dish with 4 bell peppers from the oven.
- Sprinkle a little cheese into the bottom of each partially cooked bell pepper.
- Follow with the cheesesteak filling and top with the remaining cheese.
- Bake for 18-20 minutes until the cheese on top is golden brown and peppers are soft.
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Serving Size:1 bell pepper
Amount Per Serving: Calories: 463Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 1636mgCarbohydrates: 22gFiber: 4gSugar: 11gProtein: 32g
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