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Looking for a cheese steak recipe that is a little healthier and keto friendly? Try these Philly Cheesesteak Stuffed Peppers. With all the flavors of a Philly Cheesesteak, this recipe is sure to become a low-carb family favorite.
If you have ever traveled near Philadelphia, everyone has told you to try the Philly Cheesesteaks. Using this Philly Cheesesteak Stuffed Peppers recipe, you can have the taste of a Philly Cheesesteak but low-carb without ruining your keto diet.
What meat is best for Philly Cheesesteak?
Philly Cheesesteaks are made with a high quality flank steak or rib eye that is sliced thin against the grain. In some areas, people use minute steaks from a freezer section, but for a delicious cheese steak flavor, you should use a good quality meat.
What cheese is on a Philly Cheesesteak?
The type of cheese that goes on a cheesesteak is one that can be switched up according to taste. The cheese used on these Philly Cheesesteak Stuffed Pepper is typically a good quality provolone cheese, but traditionally around Philadelphia, cheesesteaks are served with either American cheese or Whiz, a cheese sauce type cheese. Changing up the cheese can change up the taste of your keto stuffed peppers. But, no matter what cheese you use, the taste will be fantastic.
Variations to Philly Cheesesteak Peppers
- Philly Cheesesteaks are a tradition for anyone who lives near Philadelphia. While there are a few ways to change up this Philly Cheesesteak Peppers recipe, each change does change the traditional flavors.
- Try Chicken. Look for chicken breast that is cut very thin. Before cooking the chicken breast, use a rolling pin, mallet, or even a heavy can to pound the chicken even thinner.
- Try ground beef. While this version will seem more like a traditional stuffed pepper recipe, using other flavors that are traditional in a Philly Cheesesteak will help keep the resemblance.
- Change the cheese. This recipe uses provolone but you can use American cheese, Cheddar cheese, Mozzarella or Whiz, a cheese sauce type cheese.
Ingredients to Make Philly Cheesesteak Peppers at Home
- green bell peppers
- extra virgin olive oil
- baby bella (cremini) mushrooms, sliced
- red bell pepper diced
- onion
- garlic
- Salt and black pepper
- flank steak
- Worcestershire sauce
- Sargento® Ultra Thin sliced provolone cheese
How to Make Philly Cheesesteak Peppers
Spray an 11×7-inch baking dish with nonstick cooking spray, set aside.
In a large stockpot, over high heat, bring 4 cups of water to a boil.
Slice the green peppers in half lengthwise and remove ribs and seeds.
Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. The pepper “skin” will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water. Heat the olive oil in a large skillet over medium-high heat.
Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes until the onion and peppers have softened. Preheat the oven to 400° F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare , 130º F for medium. Place the green bell pepper halves open side up in baking dish.
Line the inside of each pepper half with ½ slice of provolone cheese. Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half. Top each pepper with the remaining ½ slice of provolone cheese. Bake the peppers for 10 minutes in preheated oven until cheese is melted.
Philly Cheesesteak Stuffed Peppers
Ingredients
- 3 green bell peppers
- 2 teaspoons extra virgin olive oil
- 1 8-ounce container baby bella (cremini) mushrooms, sliced
- 1 red bell pepper diced
- 1 small onion diced
- 1 tablespoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces flank steak trimmed of fat and thinly sliced against the grain into bite-sized strips
- 2 tablespoons Worcestershire sauce
- 6 slices Sargento® Ultra Thin sliced provolone cheese halved
Instructions
- Spray an 11x7-inch baking dish with nonstick cooking spray, set aside.
- In a large stockpot, over high heat, bring 4 cups of water to a boil.
- Slice the green peppers in half lengthwise and remove ribs and seeds.
- Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. The pepper “skin” will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes until the onion and peppers have softened.
- Preheat the oven to 400° F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare , 130º F for medium.
- Place the green bell pepper halves open side up in baking dish. Line the inside of each pepper half with ½ slice of provolone cheese.
- Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half.
- Top each pepper with the remaining ½ slice of provolone cheese.
- Bake the peppers for 10 minutes in preheated oven until cheese is melted.
Notes
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