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Whenever I’m longing for that Philly cheesesteak taste but want to ditch the bread, these stuffed peppers totally hit the spot. You get every bit of that savory, classic goodness inside a bright pepper “bowl,” all while keeping your carbs super low—less than 5g net. Seriously, you won’t even miss the roll!
My cheese-obsessed buddy was shocked the first time I made these for her—yep, they're totally keto. Now she brings them out anytime she hosts dinner!
Tasty Ingredients
- High-quality cooking oil: Makes sure your beef gets that great browned crust
- Cheese: I love using mozzarella and provolone for super gooey results
- Onions: They go soft and sweet when cooked with steak
- Bell peppers: Get the biggest, flattest ones you can so stuffing them is a cinch
- Ribeye steak: Freeze a little for easier extra-thin slicing
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If you start slicing the steak while it's a bit chilly from the freezer, you'll find it way easier to get those skinny, tender strips.
Super Simple Steps
- Step 5:
- Give those peppers a breather right out of the oven—they’ll be piping hot to bite into
- Step 4:
- Heap some cheese into the filling first, then pile more on top for the dreamiest, melty finish
- Step 3:
- Cook your steak a little at a time so it sears instead of getting steamed
- Step 2:
- Don’t rush the onions—let them slowly get sweet and golden brown
- Step 1:
- Slice your peppers lengthwise, scoop out those seeds, and picture them as veggie boats for all that tasty filling
When I was still testing these out, I’d always leave them in hoping for cheesier tops—but soft peppers just fell apart. Leave them with a bit of crunch and you’ll nail it every time.
Switch It Up
- Try out a mix of cheese—Swiss is a wild card that totally works
- Go bold with some jalapeños or pepper jack to ramp up the heat
- Change your pepper color—red brings sweetness, green nails that classic vibe
- Throw mushrooms into the mix for that mushroomy, meaty punch
Top Matches
- Extra onions, caramelized to the max
- Sautéed mushrooms make a great sidekick
- Simple salad tossed with vinaigrette
- Roasted cauliflower for something cozy
Smart Storage
These keep super well for up to 3 days in any airtight container. I always pop them back in the oven to keep that perfect texture—microwaves can make them mushy. They’re a meal prep favorite—I’ll double up on Sunday and lunches are set!
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Chef-Friendly Hints
- Blot your beef dry for better browning while it cooks
- Leave some space when filling peppers so the cheese can bubble up nicely
- Grab a sharp knife—it really helps with neat slicing
- Parchment in your pan is a lifesaver for avoiding stuck-on mess
This go-to meal satisfies my hunger for something cozy but helps keep my eating on track. The combo of juicy steak, gooey cheese, and snappy peppers really delivers all that cheesesteak flavor but feels light enough for any day of the week. Whether you’re on keto or just want to try veggies a fun new way, you really get the best of both worlds here—tons of flavor, no guilt.
Always remember, don’t let those peppers get too soft or too hard—you want them cooked but still holding everything together so you can scoop up all that melted cheese inside!
Recipe FAQs
- → Can you swap out the beef for another cut?
- Thin-cut ribeye or sirloin's perfect. Want it easy? Ask the butcher to slice it extra thin.
- → Is it okay to choose a different cheese?
- Totally. Mozzarella or white American are both tasty swaps.
- → What’s the best way to store any peppers left over?
- Just pop them in a sealed container in your fridge for up to 3 days. Warm them back up in the oven so they taste fresh.
- → Do these freeze alright?
- Yep, toss them in the freezer before you add the last cheese on top. Let them thaw and bake with the cheese when you want to eat them.
- → Which peppers should I use?
- You can go with any kind, but green ones bring out that classic cheesesteak feel.