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If you love a Philly cheesesteak but want something lighter, these stuffed peppers are my go-to. Basically, they're packed with all the goodness of a cheesesteak and wrapped up in sweet, colorful peppers. Super filling but only around 5g net carbs. Seriously, you won't even care there's no bread!
One time I made these for my pal (she's obsessed with cheese), and she was shocked they're keto. Now she makes them every time she's got people over.
Tasty Ingredients
- High-quality cooking oil: Lets you get that steak all browned and tasty
- Provolone and mozzarella: They get super gooey and delicious melted together
- Onions: They sweeten up and get soft when you cook them with the meat
- Bell peppers: Pick the bigger ones with flat bottoms so they're easy to stuff
- Ribeye steak: Slicing it thin makes that classic cheesesteak feel
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Quick tip: If you leave your steak a little frozen, slicing it thin is way easier. Learned that after lots of trial and error.
Let’s Jump In
- Step 1:
- Pop your baked peppers out from the oven, but don’t touch–they’re super hot! Let ‘em cool a few before you dig in
- Step 2:
- Sprinkle some cheese over the top to get that bubbly, melted look. Put the rest right in with your meat and onions
- Step 3:
- When you fry up the steak make sure there’s space in the pan. Crowding it just makes everything steam
- Step 4:
- Take your time with the onions. Let them cook low and slow so they get sweet and browned
- Step 5:
- Grab your peppers, slice them down the middle and clean out the seeds. They’re perfect little bowls for the fillings
Back when I first made these, I cooked the peppers too long chasing that super brown cheese. Now I know a little crunch left in the pepper is spot on.
Mix It Up
- Change out your cheese—Swiss melts great too
- Stuff in mushrooms if you want more savory vibes
- Swap in red peppers for sweeter flavor, stick with green for classic style
- Add jalapeños or pepper jack if you want some heat
Great Sides
- Tossed salad with tangy vinaigrette
- Cauliflower roasted till crispy
- Mushrooms sautéed until golden
- Extra onions caramelized and served up on the side
Keep It Fresh
Store your peppers in a sealed container in the fridge—good for three days. Heat them back up in the oven if you can, so they stay firm. I make a double batch on Sunday and have lunch set for half the week.
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Pro Tips from the Kitchen
- Let your baking dish wear some parchment for way easier cleanup
- Get yourself a sharp knife for trimming peppers
- Dry the steak off before tossing in the pan so it gets nice and brown
- Go easy on the filling–don’t jam them full, so the cheese gets all melty everywhere
Whip these up any time you want cheesy, juicy comfort food that doesn’t make you feel heavy. Steak, gooey cheese, and those slightly crisp peppers—hits every craving without wrecking your healthy streak. You can totally enjoy these even if you’re just trying to sneak in more veggies, not just if you’re on keto.
Pro move: Don’t overcook the peppers. Aim for cooked-through but still holding strong enough to pile high with all the cheesy yum!
Recipe FAQs
- → Which beef cuts work best?
- Get ribeye or sirloin and have them thinly sliced. Butchers are great at prepping it for you.
- → Can I swap the cheese?
- Sure, mozzarella or white American cheese are great options.
- → What's the best way to store?
- Pop leftovers in an airtight container for up to 3 days in the fridge. Heat in the oven to maintain texture.
- → Are these peppers freezer-friendly?
- Yep! Freeze before adding the last layer of cheese. Thaw and bake when you're ready.
- → Should I pick a specific pepper color?
- Go with what you like—though green peppers are a classic for cheesesteak flavors.