These Keto Philly Cheesesteak Stuffed Peppers are so good that it’s hard to believe they’re also low-carb, paleo, and gluten-free!
Anyone who’s been to Philadelphia has no doubt indulged in the Philly Cheesesteak sandwich while exploring that great city. It’s an awesome sandwich, I’ll admit, but I just knew there could be a better version of this terrific sandwich that I could enjoy more often that would fit into my clean eating lifestyle.
I’m excited to say that I’ve nailed it on the head as far as my healthy alternative goes! This Keto Philly Cheesesteak Stuffed Peppers recipe is going to be your go-to dish when you’ve got a craving for meaty, cheesy deliciousness! Hands down.
This low-carb melted gooeyness tastes so divine and ticks all the boxes for keto and clean-eating. I love the recipe because it is perfect for make-ahead meal prep (just like my Healthy Chicken Fajitas Meal Prep) and leaves you in good shape for busy weeknights when having dinner ready and waiting in the refrigerator is ideal. Read on, and I’ll show you how it’s done!
WHAT IS KETO VS CLEAN-EATING?
Keto vs clean-eating works like this. For keto, simply put, you are essentially aiming to maintain a high fat, adequate protein, and low carb eating regimen. Fats ring in around 70%, protein a moderate 25%, and your carb intake should be very low, at about 5%.
Eating this way puts your body into ketosis and makes the burning of fat more efficient. Why care about ketosis? Because, in ketosis, your blood sugar and insulin levels are lowered, and the added ketones in the liver fuel your brain, among other benefits. Those on a keto diet also avoid fruit, root vegetables, sugar, starch, and grains, to name a few. Foods included in the keto diet are avocado, eggs, cheese, fatty fish, like salmon, meat, and nuts.
If you have been around here for a while, you know that clean-eating is all about improving the way you eat and what you eat. You want to steer clear of preservatives and additives, and eat as closely to the way nature intended it. It’s not hard to do, and in fact, once you get used to it, you will love that you are eating with simplicity and health in mind. That means kicking refined foods to the curb and making more from scratch. With clean eating, you avoid added sugars, eat more fruits and veggies, and drink plenty of water — but you can still enjoy veggies, fruits, starches, and grains, unlike the keto option.
EASY REPLACEMENTS FOR BELL PEPPERS
If you are not a fan of bell peppers, you can still make and enjoy this dish. Instead of stuffing green peppers for the Keto Philly Cheesesteak Stuffed Peppers, try the following tasty subs:
- Large Portabello mushrooms
- Poblano peppers
- Anaheim chiles
- Hollowed-out zucchini
You could also use a veggie wrap (like a spinach wrap), which is what Dustin often does and it’s also really yummy.
WHAT IS THE BEST BEEF FOR KETO PHILLY CHEESESTEAK STUFFED PEPPERS?
I use ribeye for my Keto Philly Cheesesteak Stuffed Peppers. It always turns out tender and you can’t beat the taste! Depending on your budget and personal favorites as far as beef is concerned, you can use other cuts. Here are other options you can use:
- Ribeye (best option)
- Strip loin
- Skirt steak
- Top round
HOW TO CUT BEEF FOR KETO PHILLY CHEESESTEAK STUFFED PEPPERS
For the best results, follow these tips for slicing your steak for Philly cheesesteaks:
- slice your beef uniformly
- slice as thin as possible (if you are nervous that you can’t slice it super thin, ask your butcher do it when you purchase)
- slice across the grain (for the most tender beef)
- freeze the steak for 15 to 30 minutes before slicing
HOW CAN I MAKE KETO PHILLY CHEESESTEAK STUFFED PEPPERS NON-DAIRY?
For non-dairy diets, nutritional yeast is the go-to replacement for cheese in the Philly cheesesteak mixture. Nutritional yeast comes in a powder or in flakes and can be found at most natural food stores.
Nutritional yeast is a nutritionally-packed substitute containing protein, folic acid, B-vitamins, and more. It tastes like cheese and has a distinct flavor that some describe as nutty.
You could also use a plant-based cheese, particularly one that melts well.
HOW TO STORE AND REHEAT KETO PHILLY CHEESESTEAK STUFFED PEPPERS
This meal prep dish can be refrigerated or frozen – see how to do either below:
- Refrigerate: Use a meal prep container that has a well-fitting, airtight lid and store in the refrigerator for 4 to 6 days.
- Freeze: In the freezer, they keep for up to 2 months.
To reheat, when you are hungry, two thawed pepper halves can be reheated in the microwave in just three minutes. This is why Keto Philly Cheesesteak Stuffed Peppers are just the ticket for a meal prep dish.
MORE TASTY KETO RECIPES
Looking for more easy keto recipes that are also clean-eating approved? Check out the recipes below:
- 15-Minute Go-To Healthy Beef and Broccoli
- Breaded Shrimp Meal Prep
- Low-Carb Cauliflower Mashed Potatoes
- Easy Baked Jicama Fries
- 15-Minute Cauliflower Hash Browns
Keto Philly Cheesesteak Stuffed Peppers Recipe Video
These Keto Philly Cheesesteak Stuffed Peppers are satisfyingly good. So good, that it’s hard to believe they’re also low-carb, paleo, and gluten-free!
- 4 large green bell peppers
- 1 tbsp olive oil, plus more to grease baking dish
- 2 lbs. ribeye, thinly sliced (easier if slightly frozen for 15-30 minutes)
- 1/2 tsp sea salt, divided
- 1/2 tsp ground black pepper, divided
- 1/2 tsp garlic powder, divided
- 2 white onions, thinly sliced
- 8 oz mushrooms, thinly sliced
- 2 cups + 1/3 cup shredded provolone cheese, divided
Preheat oven to 375 degrees F and lightly grease a 9x16 casserole dish with olive oil. Set aside..
Slice the bell peppers in half through the stem and remove the seeds, keeping the bell peppers intact.
Place the bell pepper halves, cut-side-up into the greased baking dish. Lightly season with half of the sea salt, ground black pepper, and garlic powder.
Place the casserole dish into the oven, and bake in the oven for 20 minutes, or until the bell peppers start to become tender.
Remove the bell peppers from the oven, and increase the heat to 400 degrees F.
In a large skillet, heat olive oil over medium-high heat.
Add the sliced ribeye to the pan, and season with remaining sea salt, ground black pepper, and garlic powder.
Cook until the edges of the beef are mostly browned but the centers are still pink. Then, remove from the pan and set aside on a plate, reserving the drippings in the pan.
Add the onions and mushroom to the drippings in the pan, and cook over medium-high heat until the onion is tender, about 8-10 minutes.
Then, return the cooked steak to the pan, and toss to combine.
Add in the provolone cheese, and toss to incorporate as the cheese melts.
Divide the ribeye mixture into the cooked bell peppers, filling them evenly.
If desired, sprinkle an additional 1/4 cup shredded provolone cheese over the top of each stuffed bell pepper, and place into the oven.
Bake for 5 minutes to melt the cheese, then remove from the oven, and allow to cool.
Store two halves in meal prep containers, and keep refrigerated for up to 4-6 days.
To reheat, heat in microwave for 3 minutes.
Store in the freezer in an air-tight container for up to 2 months.
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