A low-carb twist on a classic Philly cheesesteak, these stuffed peppers are cheesy, savory, and keto-friendly perfection!
One of my favorite things about the keto diet is how it challenges me to remake all of my favorite comfort foods as low-carb. It takes time to deconstruct why these foods taste so good, and finding a low-carb format for them can be tricky. But it’s so rewarding when you do!
And boy, do I have some good keto-friendly comfort food for you. If you’re craving all the indulgent flavors of a classic Philly cheesesteak but want to skip the bread, these low-carb Philly cheesesteak-stuffed peppers are your new go-to! Juicy steak, sweet caramelized onions, tender cauliflower “rice,” and melty provolone cheese come together in green bell peppers for a dish that’s hearty, satisfying, and completely keto-friendly.
Each bite is a flavor explosion, from the savory steak to the creamy cheese and just a hint of sweetness from the onions. Whether you’re feeding a crowd or meal-prepping for the week, this dish is sure to become a household favorite.
Are Philly Cheesesteak-Stuffed Peppers Healthy?
This dish is packed with whole, nutrient-dense ingredients that provide a balanced combination of protein, healthy fats, and vegetables. The bell peppers offer a dose of vitamin C, the cauliflower is a great source of fiber and antioxidants, and the steak provides protein and essential minerals like iron and zinc. Plus, with no processed carbs or added sugars, it’s an excellent choice for those following a keto or low-carb lifestyle and can easily be made plant-based by swapping to mock ground “beef” or tofu crumbles.
To make the dish even lighter, consider swapping the sirloin steak for leaner cuts like flank or skirt steak. For an extra veggie boost, you can mix some finely chopped spinach into the filling. Not being too heavy-handed with the cheese also helps balance the dish nutritionally without sacrificing flavor.
Low-Carb Philly Cheesesteak Toppings
One of the best things about this recipe is how customizable it is! While the classic combination of steak, onions, and provolone is hard to beat, you can take these stuffed peppers to the next level with a few keto-friendly toppings. Add sautéed mushrooms or thinly sliced jalapeño peppers for a more traditional cheesesteak vibe.
For those who love a creamy element, a dollop of sugar-free garlic aioli or a drizzle of keto-friendly ranch dressing can work wonders. And if you’re craving a smoky twist, try adding crumbled bacon, fried onions, or a touch of smoked Gouda instead of provolone.
How To Make Ahead And Store
You can prepare the filling and pre-boil the peppers up to 2 days in advance. Store them separately in the refrigerator, then assemble and bake when you’re ready to serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each stuffed pepper individually in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Reheat in the oven or microwave until warmed through.
Serving Suggestions
There are so many incredible sides you can serve up alongside your keto Philly cheesesteak-stuffed peppers! These Garlic-Parmesan Green Beans will nearly steal the show, while this Low-Carb Keto Cucumber Salad is creamy and oh-so dreamy. You can also never go wrong with a Mustard Vinaigrette dressed Green Salad! When I want to keep things simple in the kitchen, I love to serve these stuffed peppers with a Keto Tzatziki. It’s perfect for dipping.
Ingredients
For The Onions:
- 1 tablespoon olive oil
- 2 large onions sliced about 1/2-inch thick
- Salt
For The Peppers:
- 6 small, green bell peppers halved, cored, and deseeded
- 1 tablespoon olive oil
- 1 pound beef top sirloin steak chilled in the freezer for 30 to 60 minutes until firm but not fully frozen
- 2 cups cauliflower cut into small florets
- Salt
- 12 ounces provolone cheese sliced
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat until shimmering. Add the sliced onions and a pinch of salt, stirring to coat.
- Cook, stirring occasionally, until the onions are caramelized and golden brown, about 30 to 45 minutes. Reduce the heat to medium-low if needed to prevent burning. Avoid stirring too frequently to allow proper caramelization.
- While the onions cook, bring a large pot of water to a boil. Once boiling, place the halved green bell peppers in the pot and boil for 2 to 3 minutes, or just until they begin to soften. Drain the peppers and place them on a layer of paper towels, gently patting them dry.
- Arrange the peppers in a 9- x 13-inch baking dish, and preheat your oven to 350°F.
- Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Thinly slice the chilled steak against the grain and remove any large chunks of fat. Add the sliced steak to the pan and cook until golden brown, draining any excess fat. Transfer the cooked steak to a plate.
- While the steak cooks, place the cauliflower florets in a food processor and pulse until they resemble rice. Add the cauliflower rice to the same pan used for the steak and cook over medium heat, stirring occasionally, until golden brown.
- Add the cooked steak and caramelized onions to the pan with the cauliflower rice. Season with salt and stir until well combined.
- Stuff each pepper half with the beef, onion, and cauliflower mixture. Top each pepper with a slice of provolone cheese (about 1 ounce per pepper half).
- Bake the peppers in the preheated oven until the cheese is melted and the peppers are tender, about 10 to 15 minutes. Turn the oven to high broil and cook for an additional 2 to 4 minutes, or until the cheese is golden brown.
- Remove from the oven and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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