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Savory Keto Philly Cheesesteak Stuffed Peppers Easy Low-Carb Recipe

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A low-carb, keto-friendly twist on the classic Philly cheesesteak, featuring juicy ribeye steak, sautéed onions, and melted provolone cheese stuffed inside tender bell peppers.

Ingredients

Scale
  • 4 large green bell peppers (firm with no blemishes; red or yellow for sweeter variation)
  • 12 oz ribeye steak, thinly sliced or chopped (sirloin works too)
  • 1 medium yellow onion, thinly sliced
  • 4 slices provolone cheese (about 4 oz or 115 g), sliced or shredded
  • 2 tablespoons olive oil (extra virgin recommended)
  • 2 cloves garlic, minced
  • 1/4 cup beef broth (60 ml)
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Wash and slice the tops off the bell peppers, removing all seeds and membranes. Set aside the tops or dice them for the filling.
  3. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat until shimmering. Add the thinly sliced ribeye in a single layer. Brown without stirring for about 2 minutes, then flip and cook for another 1-2 minutes until a nice crust forms but steak remains tender. Remove steak to a bowl.
  4. Add remaining olive oil to the skillet. Sauté the sliced onion over medium heat for about 5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Return steak to the pan with onions and garlic. Stir in Worcestershire sauce, beef broth, salt, pepper, and red pepper flakes if using. Simmer for 2-3 minutes until liquid reduces slightly but mixture remains juicy. Adjust seasoning to taste.
  6. Spoon the steak mixture evenly into each bell pepper. Top each with a slice of provolone cheese, folding if needed to cover the filling.
  7. Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes to melt and slightly brown the cheese.
  8. Let peppers rest for 5 minutes before serving to allow filling to set and flavors to meld.

Notes

Use a cast iron skillet for best sear on the steak. Thinly slice ribeye for tender texture. Avoid overbaking peppers to prevent sogginess. If filling looks dry, add a splash more beef broth. For dairy-free, substitute provolone with vegan cheese or omit cheese. Peppers can be swapped with zucchini boats for nightshade sensitivity. Leftovers store well in fridge up to 3 days and freeze well.

Nutrition

Keywords: keto, low-carb, Philly cheesesteak, stuffed peppers, ribeye steak, keto dinner, low-carb recipe, stuffed bell peppers, keto comfort food

Find it online: https://yumyep.com/savory-keto-philly-cheesesteak-stuffed-peppers-easy-low-carb-recipe/