Philly Cheesesteak Stuffed Peppers: A Low-Carb Twist on a Classic

I’ve been craving Philly cheesesteaks since I started eating low-carb, but let’s be honest—that hoagie roll is basically a carb bomb. So I figured out how to get all those incredible flavors without wrecking my macros, and these Philly Cheesesteak Stuffed Peppers were born.

Everything you love about a classic Philly is here—tender beef, sautéed peppers and onions, and that gooey melted provolone cheese. Except instead of piling it into a bread roll, we’re using bell peppers as the vessel. Genius, right?

At only 5g net carbs per pepper, you can actually eat this guilt-free. Plus, the peppers get perfectly tender in the oven and add a subtle sweetness that honestly makes this even better than the original. Yeah, I said it.

Why You’ll Love This Recipe

All the Philly Flavor, Zero Guilt: You get every single flavor from a classic Philly cheesesteak—the savory beef, the sweet caramelized onions, the melted cheese. But with only 5g net carbs, you stay in ketosis and don’t feel bloated afterward.

Packed with Protein and Veggies: Each pepper has about 25 grams of protein plus all those vegetables. You’re basically eating a complete, balanced meal that happens to taste like indulgent comfort food.

Keto Without Compromise: Low-carb eating doesn’t have to mean boring food. These peppers prove you can have something exciting and satisfying while staying keto. No sad desk salads here.

Easy Weeknight Hero: From start to finish, this takes 45 minutes. The prep is simple—just sauté, stuff, and bake. Perfect for those nights when you want something special without spending hours in the kitchen.

Meal Prep Champion: Make a batch on Sunday and you’ve got lunches or quick dinners sorted for the week. They reheat beautifully and honestly taste even better the next day when the flavors have melded together.

Uses Simple Ingredients: No weird specialty items or hard-to-find low-carb substitutes. Just beef, peppers, onions, and cheese. Stuff you can grab at any grocery store without hunting through the health food section.

Ingredients with Key Notes

For the Stuffed Peppers:

• 4 large bell peppers – Green for authentic Philly vibes, but any color works
• 1 pound ribeye steak or sirloin – Thinly sliced against the grain
• 1 large onion – Sliced thin
• 1 green bell pepper – Sliced thin (in addition to the 4 for stuffing)
• 8 ounces mushrooms – Sliced (optional but recommended)
• 3 tablespoons olive oil – For sautéing
• 3 cloves garlic – Minced
• 8 ounces provolone cheese – Sliced or shredded
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Optional: 2 tablespoons butter – For extra richness

Key Ingredient Notes:

Bell Peppers for Stuffing: Pick peppers that can stand upright. Green peppers are traditional for Philly cheesesteaks and add a slight bitterness that’s authentic. But red, yellow, or orange peppers are sweeter and honestly taste amazing too.

Steak Choice: Ribeye is what they use in Philly and has the best flavor and tenderness. Sirloin is leaner and more budget-friendly. Get your butcher to slice it thin, or freeze it for 30 minutes then slice it yourself—way easier when it’s partially frozen.

Ground Beef Alternative: Real talk—if slicing steak feels like too much work, ground beef totally works. Use 85/15 lean and season it well. It won’t be as authentic, but it’s still delicious and way easier.

Provolone Cheese: This is the traditional Philly cheese. It melts beautifully and has that mild, creamy flavor. American cheese is also authentic if you want to go full classic. Skip the Cheez Whiz unless you’re feeling particularly nostalgic.

Mushrooms: Optional but they add amazing umami flavor. Baby bellas or white mushrooms both work great. If you hate mushrooms, skip them—more for me.

Net Carbs: The carbs come mainly from the bell peppers and onions. That’s why we’re only using one additional pepper for the filling instead of loading it up with more.

Step-by-Step Instructions

Prep the Peppers

Preheat the Oven: Set it to 375°F. This is important—don’t skip preheating or your cook time will be off.

Cut the Peppers: Slice off the tops of your 4 bell peppers, about half an inch down. Remove all the seeds and white membranes. Rinse them out and shake off excess water.

Create Stability: If your peppers wobble, carefully slice a thin piece off the bottom to create a flat surface. Don’t cut through into the cavity or your filling will leak everywhere.

Par-Boil Them: Bring a large pot of water to boil. Drop in your peppers and boil for 3-4 minutes until slightly softened. Drain them upside down on paper towels. This step ensures they cook through properly without getting mushy.

Make the Philly Filling

Prep Your Ingredients: Slice the steak as thin as possible against the grain. Slice your onion, the additional bell pepper, and mushrooms. Mince the garlic. Get everything ready before you start cooking—this moves fast.

Sauté the Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 5-6 minutes until they start to caramelize and turn golden. Add the sliced bell pepper and mushrooms. Cook another 4-5 minutes until everything is tender. Toss in the garlic and cook for 1 minute. Transfer everything to a bowl.

Cook the Steak: In the same skillet, add the remaining tablespoon of olive oil (plus butter if using). Crank the heat to high. Add the sliced steak in a single layer—don’t crowd the pan or it’ll steam instead of sear. Cook for 1-2 minutes per side until browned but still slightly pink in the middle. Season with salt, pepper, Worcestershire sauce, and Italian seasoning as it cooks.

Combine Everything: Add the vegetables back to the skillet with the steak. Toss everything together and cook for another minute so the flavors get acquainted. Taste and adjust seasoning. This is your filling—make it perfect.

Stuff and Bake

Prep the Baking Dish: Spray a 9×13-inch baking dish with cooking spray or brush with olive oil. This prevents sticking.

Fill Those Peppers: Stand your par-boiled peppers upright in the baking dish. Pack each pepper generously with the steak and vegetable mixture. Really stuff them full—don’t be shy about mounding it up on top.

Add the Cheese: Lay slices of provolone cheese over the top of each stuffed pepper, or sprinkle with shredded provolone. Use plenty—this is a cheesesteak, after all.

Bake It: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and bubbly. If you want the cheese extra golden, hit it with the broiler for 2-3 minutes at the end.

Rest Before Serving: Let the peppers sit for 5 minutes after pulling them from the oven. They’re lava-hot inside, and this gives the filling time to settle.

Finish Strong

Garnish: A sprinkle of fresh parsley looks nice but isn’t necessary. Sometimes simple is better.

Serve Hot: Use a spatula to carefully transfer each pepper to a plate. These are substantial—one pepper per person is usually enough.

Serving Suggestions

These stuffed peppers are pretty complete on their own, but here’s how to round out the meal:

With a Simple Salad: A crisp Caesar salad or mixed greens with Italian dressing keeps everything low-carb and adds freshness. The richness of the peppers pairs perfectly with acidic dressing.

Cauliflower Mash: If you want something hearty on the side, creamy garlic cauliflower mash is the move. It’s basically mashed potatoes without the carbs, and it soaks up any juices from the peppers beautifully.

Roasted Asparagus or Green Beans: Simple roasted vegetables with olive oil, garlic, and lemon keep the meal light and healthy. Plus they cook at the same temperature, so you can roast them alongside the peppers.

Make It More Authentic: Serve with pickled hot peppers or banana peppers on the side, just like a real Philly shop would. FYI, they add barely any carbs and tons of flavor.

Different Cheese Options: Try a mix of provolone and mozzarella for extra melty goodness. Or go full Philly and use American cheese slices. Some people swear by Cheez Whiz, but I’ll let you make that decision.

Storage Tips

Refrigerator: Store leftover stuffed peppers in an airtight container for up to 4 days. They actually get better after a day when all the flavors meld together.

Reheating: Microwave works but can make the peppers a bit soggy. Better option: reheat in a 350°F oven for 15-20 minutes, covered with foil. The peppers stay tender and the cheese gets melty again.

Freezing Before Cooking: Stuff the peppers, wrap each one individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then bake as directed.

Freezing After Cooking: Let the cooked peppers cool completely, wrap and freeze the same way. Reheat from frozen at 350°F for 35-40 minutes, covered with foil.

Meal Prep Strategy: Make the filling ahead and store it separately from the peppers. When you’re ready to eat, stuff the peppers fresh and bake. This keeps the peppers from getting soggy during storage.

Pro Tip: Store any leftover filling separately and use it for low-carb Philly bowls over cauliflower rice during the week. Nothing goes to waste.