All the flavor of a Philly cheesesteak sandwich, minus the bread, ends up right inside a pepper here. Keto Philly cheesesteak stuffed peppers are creamy, beefy, and genuinely comforting.
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Thinly shaved beef, deli shaved roast beef, or your own leftover roast beef all work, whatever you have on hand. Shave it thin if you can, it makes eating these a whole lot easier.
Use a deep baking dish for this, since the filling can bubble and try to escape as it bakes.
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Chef Jenn’s Take on Philly Cheesesteak Stuffed Peppers
Not draining the excess liquid from the beef before adding the broth is the most common way this goes wrong, you end up with a soupy filling instead of a thick, scoopable one. Drain it well first. If it does turn soupy anyway, just simmer it a bit longer to thicken it back up.
Shave the beef thin if you can, it makes these a lot easier to eat, no long, chewy strips to wrestle with. Use a deep baking dish too, the filling bubbles as it bakes and can escape over the sides of a shallow one.
Mix and match the cheese on top based on what you have. Only have mozzarella? Use that. Gouda, Monterey Jack, and pepper jack all work well in place of provolone too.
Add a pinch of red chili flakes or cayenne if you want some heat. One reader has made these three times now and calls it a genuine family favorite, which is exactly the kind of thing that makes writing this recipe worth it.
What You’ll Love About Philly Cheesesteak Stuffed Peppers
- Ready in about 35 minutes, and freezes well for later.
- All the flavor of a Philly cheesesteak, no bread required.
- Genuinely flexible on beef and cheese, use whatever’s already in the fridge.
Ingredients
- Thinly shaved beef – Deli shaved roast beef or your own leftover roast beef both work.
- Bell peppers – Halved, seeds removed.
- Mushrooms – Cleaned and sliced thin.
- Onion – Sliced thin.
- Beef broth – Low sodium.
- Heavy whipping cream – Full fat.
- Cream cheese – Full fat.
- Garlic powder – Fresh minced garlic works too, about 1 clove.
- Provolone cheese – Sliced thin. Mozzarella, gouda, Monterey Jack, or pepper jack all work as substitutes.
- Cooking oil – For sauteing.
How to Make Philly Cheesesteak Stuffed Peppers
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the onions and mushrooms in the oil in a large skillet until softened.
Add the shaved beef and cook until browned. Drain off any extra liquid.
Add the garlic powder, cream cheese, beef broth, and heavy whipping cream.
Simmer until thick and bubbly. Season with salt and pepper.
Spoon the mixture evenly into the halved bell peppers.
Top with provolone cheese, cover with foil, and bake at 375°F for about 20 minutes. Remove the foil and bake another 5 minutes, until hot and bubbly and the cheese is browned.
Make It A Meal
A bright green side works well here, like Broccoli with Garlic & Parmesan, or serve with a side salad topped with Ranch Dressing.
If you love this flavor combination, Philly Cheesesteak Casserole is another great option to add to your rotation.
Storage
Fully cook and bake first, then chill completely in the fridge before packaging in an airtight container and freezing for up to 3 months. Thaw before reheating, then microwave on half power, or warm in the oven at 325°F until heated through.
Frequently Asked Questions
This recipe runs about 7 net carbs per serving of half a pepper with 1/6 of the filling. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Thinly shaved beef, deli shaved roast beef, or your own leftover roast beef all work well.
Yes, fully cook and bake them first, chill completely, then package in an airtight container and freeze for up to 3 months.
Pair your stuffed peppers with a green salad and homemade dressing, or opt for a simple steamed veggie like broccoli or asparagus.
Add Preferred SourceKeto Philly Cheesesteak Stuffed Peppers
Ingredients
- 1 pound shaved beef
- 3 bell peppers halved with seeds removed
- 8 ounces mushrooms cleaned and thinly sliced
- 1/2 cup onions sliced thinly
- 1/2 cup beef broth
- 1 cup heavy whipping cream
- 4 ounces cream cheese
- 1 teaspoon garlic powder or 1 clove fresh
- 6 thin slices provolone cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Cook the onions and mushrooms in a large skillet in the oil until softened.
- Add the beef and cook until browned. Drain off any extra liquid.
- Add the garlic powder (or fresh garlic), cream cheese, beef broth, and heavy whipping cream.
- Simmer until thick and bubbly. Season with 1/2 tsp of salt and some fresh ground pepper.
- Spoon the mixture evenly into the cut bell pepper halves.
- Top with provolone cheese and cover with foil. Bake at 375-F for about 20 minutes, then remove the foil and bake an additional 5 minutes or until hot and bubbly and the cheese is browned.
Notes
Recipe Card Tips
- Drain the beef well before adding the broth. Skipping this leaves the filling soupy instead of thick.
- Shave the beef thin for easier eating, no long, chewy strips.
- Use a deep baking dish. The filling bubbles as it bakes and can escape a shallow one.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want even more deliciousness? Check out these keto salads and pair your meal with this amazing veggie-loaded keto beef soup. There’s more to try, too, like this hearty keto sausage parmigiana or for breakfast, this keto corned beef hash.
I love the filling inside these stuffed peppers. It had all the right savory flavors and a fun way to switch up my stuffed bell peppers.
This is such a great idea! I can still enjoy one of my favorites while staying keto!
These look and sound amazing! How funny that I was just craving a Philly cheese steak sandwich, and came across this recipe! Love that it is keto friendly!! Yum!
Yum! My husband will be so excited to try this! He loves Philly cheesesteak! Thank you! Can’t wait to make this!
These are probably the best stuffed peppers ever. So cheesy!
This recipe has become a family favorite! I have made it 3 times now, really good savory flavor!
That’s so awesome (and you kind of made my day!!!!) Thanks for taking a minute to drop by and tell me! ~Jenn
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