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.
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If you like Philly Cheesesteak Stuffed Peppers, you can try similar recipes:
Philly Cheesesteak Stuffed PeppersCourse: Main DishesCuisine: Ketogenic
These cheesesteak stuffed peppers have all the flavors of your favorite sandwich in a healthy, low carb, gluten free easy meal!
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
- 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!
- Stuffed peppers and Philly cheesesteak go hand in hand. A perfect win.
- Now just dig in!
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