
These cheesesteak stuffed peppers have all the flavors of your favorite sandwich in a healthy, low carb, gluten free easy meal! Keto Philly Cheesesteak Stuffed Peppers – You must try this recipe.

I tested the filling for this stuffed pepper recipe three ways: with thinly sliced roast beef, sliced steak, and ground beef. Here are my opinions.
Stuffed peppers with roast beef: Thinly sliced leftover roast beef sautéed with mushrooms and onions was tasty and easy. I liked the texture of the roast beef, but it did get a little tough after cooking in the oven. I’m sure that deli roast beef would be just as tasty in this recipe. This was the fastest version of the three.
Stuffed peppers with sautéed steak: I sliced steak into strips about ¼ inch thick and 2 inches long and browned in a pan. Next, I sautéed mushrooms and onions, added the steak back to the pan and seasoned with.
I stuffed the peppers with cheese and the beef mixture and baked. This tasty version resulted in more substantial pieces of meat in the pepper which was pleasing to the eye. Unfortunately, my kids had a little trouble cutting the meat with their forks.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Philly Cheesesteak Stuffed Peppers, you can try similar recipes:
Philly Cheesesteak Stuffed Peppers
Course: Main DishesCuisine: Ketogenic4
servings8
minutes28
minutes369
kcalThese cheesesteak stuffed peppers have all the flavors of your favorite sandwich in a healthy, low carb, gluten free easy meal!
Ingredients
4 medium bell peppers halved from stem to root, seeds and ribs removed
3 Tablespoon avocado oil or other mild tasting high heat oil, divided
1 extra large yellow onion peeled, quartered and thinly sliced
1 tsp sea salt divided
1 tsp ground black pepper divided
1 pound ribeye or sirloin (or a combo) thinly sliced for steak sandwiches
16 slices Land O Lakes Deli American
Directions
- Preheat oven to 425F. Wash bell peppers, halve from stem to root and use a paring knife to carefully remove all ribs and seeds. Place on a baking sheet and divide 1 T of avocado oil over all eight halves. Rub on both sides and sprinkle a pinch of salt and pepper on each. Place in the oven and bake for 20 minutes.
- While peppers are baking, heat a large (12”) cast iron or stainless frying pan over medium heat. Once hot, add remaining 2 T avocado oil and sliced onion along with ½ teaspoon of both salt and pepper. Sauté for 7 to 8 minutes, stirring frequently, until onions have softened and are fragrant. Add sliced meat and remaining ½ teaspoon of each salt and pepper.
- Sauté for an additional 7 to 8 minutes, stirring frequently, until no pink visible. Remove from heat and strain in a fine mesh strainer if there is any visible liquid / moisture in the frying pan. Set aside until peppers are done.
- Carefully remove peppers from oven (leave oven turned on to 425F.) and turn each to cut side to make it easy to fill them. Evenly divide cooked meat and onion mixture among the eight halves.
- Top each with two slices of Land O Lakes® Deli American and place back into the oven for 5 minutes to allow for them to melt. Turn oven to broil and broil for 1 to 3 minutes for them to brown. Watch closely as broiler temperatures can vary.
- Serve immediately and enjoy!
Notes
- Stuffed peppers and Philly cheesesteak go hand in hand. A perfect win.
- Now just dig in!
Note on Nutritional Information
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers.
The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Thank you for understanding!
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Wow, this sounds tasty! I’m gonna try it, though with one change. I’m going to add some seasoned cream cheese in the pepper. Nice job!
Great idea!