Philly Cheesesteak Stuffed Peppers | Keto & Low Carb

Philly cheesesteak without the bread

Made a low-carb & keto version of Philly cheesesteak in the form of stuffed bell peppers. I thought it was just as satisfying as the regular Philly cheesesteak because the sweetness of the red bell peppers really shone through.

Roasting brings out the best in red peppers

Roasting the peppers in the oven will enhance their sweetness and also give them a nice, soft texture. Just 20 minutes will be good enough.

Use a good melting cheese like provolone

Bought this Tradition Italian Provolone at $12.85 (for a 250g pack) off Redmart. Quite expensive but it’s a must-have ingredient for this recipe. Besides being tasty, I like that it’s a natural cheese with zero carbs and zero sugar. 100% keto-friendly!

If you’re not on a keto lifestyle, check out this other old cheesesteak recipe of mine.

Keto Philly Cheesesteak Stuffed Peppers

This Philly cheesesteak is best eaten once fresh out of the oven. The provolone cheese would have melted on top and would be somewhat gooey and stringy. Oooh, that tantalising and delicious cheese pull! Can you resist? ??

Keto Philly Cheesesteak Stuffed Peppers

Keto Philly Cheesesteak Stuffed Peppers
  • 250g provolone cheese
  • 4 red bell peppers, halved & seeds removed
  • 300g sliced beef
  • 2 medium yellow onions, peeled & sliced
  • 2 cups button mushrooms, sliced
  • 1 tbsp avocado oil
  • 1/2 tsp each of dried thyme, rosemary, basil & oregano
  • 1 tbsp garlic powder
  • sea salt & freshly ground black pepper
Preheat oven to 180 deg C.
Transfer the peppers (sliced side up) onto a baking dish and bake in middle of the oven for 20 minutes till they become tender.
In a pan, add avocado oil and brown the onions for 15 minutes on low heat.
Add beef and mushrooms followed by the dried herbs and garlic powder.
Stir fry till beef is no longer pink.
Season with salt and pepper. Turn off the heat.
Remove the peppers from the oven once done.
Divide the beef, onions and mushrooms between the 8 pepper halves. Top with provolone cheese.
Insert the baking dish back into the oven and bake for 10 minutes till cheese is fully melted and gooey. Serve while hot.

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