Philly Cheesesteak Keto Stuffed Peppers

Name: Philly Cheesesteak Keto Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 pound steak; 3 bell peppers; 8 ounces baby bella mushrooms; ½ cup shredded Italian cheese mix; ½ yellow onion; 2 teaspoons Worcestershire sauce; ¼ cup white wine; 2 cloves garlic; 2 tablespoons butter; 1 tablespoon olive oil

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
262 kcal
Course
Main Course
Cuisine
American

Philly Cheesesteak Keto Stuffed Peppers

Iris Warren

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Philly Cheesesteak makes the ultimate stuffed pepper recipe! Savory strips of steak, sautéed onions and mushrooms baked in peppers with gooey cheese melted on top!

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Ingredients

Servings

1 pound steak sliced very thin (I used NY Strip)
3 bell peppers
8 ounces baby bella mushrooms sliced thin
½ cup shredded Italian cheese mix provolone, mozzarella, parmesan
½ yellow onion sliced thin
2 teaspoons Worcestershire sauce
¼ cup white wine or beef broth
2 cloves garlic minced
2 tablespoons butter
1 tablespoon olive oil

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Instructions

Preheat oven to 375F. Wash, dry and cut the peppers in half, from the stem down the middle. Remove the ribs and seeds.
Add the peppers, cut side up to a 9x13 casserole baking dish that’s been sprayed with nonstick spray. Bake the peppers for 20 minutes while you make the filling.
Cut the steak into very thin slices. I put mine in the freezer for about 10 minutes first, because it makes it easier to get nice thin slices.
Add the olive oil to a large skillet over medium heat. Add in the steak, salt and pepper, then sauté for just a few minutes, then remove and set aside. Add in the butter, onions, mushrooms, salt and pepper, then sauté for several minutes or until you have some good color on them.
Add in the garlic and sauté for 10 seconds, making sure you don’t brown it. Then add in the Worcestershire and white wine (or broth) to deglaze the pan, scraping up the brown bits of flavor. Add the steak back in, turn off the heat and mix everything together until well combined.
Remove the peppers from the oven and increase the temperature to 425F. Add in the steak mixture, then top with the shredded cheese. Bake for another 8-10 minutes or until the cheese is golden.