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    Recipes » Keto Dinner Recipes » Philly Cheesesteak Stuffed Peppers

    Published: Jan 13, 2018 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Philly Cheesesteak Stuffed Peppers

    These peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!

    philly cheesesteak stuffed peppers in a baking dish

    Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box.  Read my honest review here.

    Can I start off by saying how amazing these Philly Cheesesteak Stuffed Peppers were?  I mean, how could you go wrong with steak and cheese?

    So, I’m not from Philly, I’ve never been to Philly, and I have no plans to go to Philly…so if this is not an authentic representation of a Philly cheesesteak, I’m sorry!

    I think I did a pretty good job, though!

    HOW TO MAKE PHILLY CHEESESTEAK STUFFED PEPPERS

    Let’s get down to this Philly cheesesteak stuffed peppers business!

    I picked up 3 bell peppers from the produce section and I cut them in half and took out the seeds.  You could do all green if you like, but I like the sweetness of the orange and red peppers.

    I put them in a baking dish, covered it with foil, and baked them for 20 minutes at 325F.

    While those were cooking, I sautéed my onions and mushrooms until they were soft.

    sautéed mushrooms and onions in a le creuset skillet“As an Amazon Associate I earn from qualifying purchases.”

    Then I pushed all of those to one side and I added my sliced steak.  I used sirloin steak and I sliced it thinly against the grain.  I browned the steak for a few minutes, then I mixed the mushrooms and onions in with the steak.

    onions, mushrooms, and steak sautéed in a le creuset skillet

    Your peppers should be finished now so its time for the cheese!  I put slices of provolone in the bottom of each pepper, I topped it with the steak filling, then another piece of cheese.  How bad could that be?

    philly cheesesteak stuffed peppers ready for the oven

     

    I then set my broiler to HI and I broiled the peppers until the cheese was melty and starting to brown.

    This really was a super easy recipe.  The hardest part was cutting up all of the vegetables and meat!

    Some other steak recipes you will love:

    • Steak Shish Kabobs with Chimichuri
    • Easy Asian Steak Salad
    • Easy Steak Tips Recipe

    PHILLY CHEESESTEAK STUFFED PEPPERS VIDEO:

    philly cheesesteak stuffed peppers in a casserole dish

    Philly cheesesteak stuffed peppers

     The Philly cheesesteak stuffed peppers are filled with steak, caramelized onions, mushrooms, and topped with provolone! A healthy low carb dinner!
    5 from 4 votes
    PRINT RECIPE PIN RECIPE
    Course: dinner, Main Course
    Cuisine: American
    Keyword: gluten free, recipe for philly cheesesteak stuffed peppers
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 427kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 3 Bell peppers, sliced in half and seeds removed
    • 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
    • ½ Onion, thinly sliced
    • 16 ounces Mushrooms, sliced
    • 1.5 pounds Sirloin steak, sliced thin against the grain
    • 12 slices Provolone cheese
    • Kosher salt and pepper to taste
    US Customary - Metric

    INSTRUCTIONS

    • Preheat oven to 325F.  Place the bell pepper halves in a casserole dish and cover with foil.  Bake in the oven for 20 minutes.  Remove and set aside
    • While the peppers are cooking, heat a large skillet over medium.  Add the oil, onions, and mushrooms.  Season with salt and pepper.  Let sauté until soft.
    • Push the sautéed onions and mushrooms to one side of the pan and add the steak.  Season with salt and pepper.  Cook the steak until browned on both sides.  About 5 minutes.  Remove from heat.
    • To assemble: place a slice of cheese into each bell pepper half.  Add the steak mixture, then another slice of cheese.  
    • Set your oven broiler to HI and broil the stuffed peppers for 3-5 minutes or until the cheese starts to brown and bubble.  Watch carefully so the don't burn! Serve immediately.

    JENNIFER'S TIPS

    for 1 serving: 475 Calories / 32g fat / 10.4 carbs / 3.7g fiber / 37.8g protein

    NUTRITION

    Calories: 427kcal

    ⭐ Did you make this Philly Cheesesteak Stuffed Peppers recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

     

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      Recipe Reviews




    1. Fallon says

      June 24, 2019 at 9:55 am

      Is the nutrition info for a half a pepper or one whole pepper? I made these last night and they were great! Thanks for a great low carb recipe:)

      Reply
      • jenniferbanz says

        June 25, 2019 at 10:09 am

        Half a pepper…1/6th of the recipe

        Reply
    2. David Miskiewicz says

      October 14, 2018 at 6:32 pm

      5 stars
      Just made mine, Holy Smokes!!

      Reply
    3. Mindy Glazer says

      October 11, 2018 at 7:04 pm

      5 stars
      These were so delicious! I used some hot hoagie spread for some added spice!
      I’m pinning you on Instagram and Facebook! Thanks for the awesome recipe!

      Reply
      • jenniferbanz says

        October 11, 2018 at 7:10 pm

        I’m so glad you liked them and thank you!

        Reply
    4. Jennifer P says

      July 16, 2018 at 9:02 am

      5 stars
      My husband absolutely LOVES this dish! I did make some modifications and an addition. I used flank steak, sauteed that in my cast iron pan with the onions. Once those were cooked, I added about a tablespoon of cream cheese to thicken the juice in the pan to a creamy sauce. Instead of cooking sliced mushrooms, I did half stuffed in peppers and half stuffed in portobello caps. It is to die for!

      Reply
      • jenniferbanz says

        July 17, 2018 at 8:15 am

        That sounds amazing!

        Reply
    5. Sonja says

      April 08, 2018 at 7:28 pm

      What is the fiber, carb and net carb count?

      Reply
      • jenniferbanz says

        April 09, 2018 at 10:16 am

        I have added the nutrition info to the post

        Reply
    6. Tanya says

      January 16, 2018 at 10:56 am

      5 stars
      These are my kind of peppers! As someone who is transitioning to Paleo, these are a must pin!

      Reply
      • jenniferbanz says

        January 16, 2018 at 11:29 am

        Thanks for pinning, Tanya!

        Reply

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    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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