Description
A low-carb, keto-friendly twist on the classic Philly cheesesteak, featuring tender steak and savory onions stuffed into bell peppers and topped with melted provolone and cheddar cheese.
Ingredients
Scale
- 1 pound sirloin or ribeye steak, sliced against the grain into thin strips
- 4 large red or yellow bell peppers, tops removed, seeds and membranes removed
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup provolone cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce or coconut aminos
Instructions
- Preheat oven to 375°F (190°C). Slice off the tops of the bell peppers, remove seeds and membranes, and place them upright in a 9×13 inch baking dish.
- Pour 1/2 cup water into the bottom of the baking dish, cover tightly with aluminum foil, and bake for 15 minutes to par-bake the peppers.
- While peppers bake, heat olive oil in a large skillet over medium-high heat. Sear the steak strips in a single layer for 2-3 minutes until just done; avoid crowding the pan.
- Push beef to one side, add onions to the pan, and cook for 2 minutes. Add garlic and garlic powder, cooking for 30 seconds until fragrant.
- Stir in soy sauce or coconut aminos, toss to coat, and remove from heat.
- Remove peppers from the oven and fill each with the beef and onion mixture.
- Sprinkle shredded provolone and cheddar cheese generously over the filling.
- Return the dish to the oven, uncovered, and bake for 10 minutes until cheese is bubbly and slightly browned.
- Optional: Broil for 1-2 minutes for extra color, watching closely to prevent burning.
Notes
Slice steak against the grain for tenderness. Use block cheese and shred it yourself for better melting. Par-baking the peppers ensures they are tender-crisp rather than raw and bitter. These reheat well in the microwave or on the stovetop with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Fat: 26
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: keto, low carb, philly cheesesteak, stuffed peppers, beef, cheese, dinner, meal prep, gluten-free