Philly Cheesesteak Keto Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
262 kcal
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Course
Main Course
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Cuisine
American
Philly Cheesesteak Keto Stuffed Peppers
Description
This recipe starts by roasting halved bell peppers to soften, creating natural vessels for the filling. The filling combines thin slices of beef steak quickly cooked until just browned, then set aside. Baby bella mushrooms and sliced onions are sautéed with butter until browned. Garlic is added briefly to avoid burning, followed by deglazing the pan with Worcestershire sauce and white wine or beef broth to capture fond flavors.
The cooked steak is returned to the pan to mix with the vegetables and sauce, then this mixture is spooned into the pre-baked peppers. Topped with shredded Italian cheese blends like provolone, mozzarella, and parmesan, the stuffed peppers are ready to bake further or serve immediately.
The combination highlights the savory taste of steak and mushrooms, enhanced by melting cheese and the slight bite of bell pepper. This dish suits low-carb or keto diets, substituting traditional bread rolls with vegetables for stuffing.
Ingredients
- 1 pound steak sliced very thin (I used NY Strip)
- 3 bell pepper
- 8 ounces baby bella mushroom sliced thin
- ½ cup Italian cheese mix provolone, mozzarella, parmesan, shredded
- 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
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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