Keto-Friendly Steak Stuffed Peppers give you all the satisfaction of a Philly cheesesteak sandwich without the added carbs or guilt at less than 5g net carbs! Add them to your weeknight rotation for a quick, healthy and comforting dinner!
Hi there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. I also love a good philly cheesesteak or a steak sandwich, so I am thrilled for you to try our steak stuffed peppers. When you are trying to watch your waistline, these decadent peppers will help keep you on track!
Whether you are on the keto diet strictly or are just watching how much processed carbs you consume, these peppers are always a crowd-pleaser. Let’s get started!
Best Beef for Steak Stuffed Peppers
Thinly sliced ribeye is the go-to meat choice for these peppers. The high-fat content of ribeye is ideal because it is tender and easy to bite. Other cuts, like flank steak or top sirloin, would work as well and are more budget-friendly. Just make sure you slice the beef very thinly so you aren’t gnawing at large pieces and making a mess of your stuffed pepper!
Hot Tip: Slice your beef against the grain with a gentle sawing motion. The “grain” refers to the direction the muscle fibers are growing. You are going to want to cut across the grain, versus parallel to it. This helps maintain uniformity and prevents you from compromising the shape of the steak strips!
What Type of Peppers Should I Use?
The larger the pepper the better! Big peppers are easier to stuff. You also want to look for peppers with flatter sides. They will stand better in your baking pan. When it comes to what color of pepper to choose, that’s really up to you. Green tends to be more bitter, yellows are mild and reds are sweet!
Do You Boil Bell Peppers Before You Stuff Them?
Some people like to parboil their bell peppers before stuffing them. I would advise against this, as this tends to make the peppers a bit too soggy for my liking. They will cook just fine as they bake and the finished product should have a little crunch to it. Plus, not pre-boiling the peppers also ensures your peppers will stay structurally sound!
Note: If you must boil your peppers before baking them, make sure to do it for no longer than 5 minutes. Any more and you will surely get un-stuffable, mushy pepper!
How to Make Steak Stuffed Peppers
Follow these simple steaks to get steak stuffed peppers on the table in no time:
- Slice up your onions and steak.
- Preheat the skillet with oil. Add sliced onions and cook until golden brown. Remove from the skillet and set aside.
- In the same skillet, brown sliced beef.
- Slice your bell pepper in half lengthwise. Clean the insides of seeds and fibrous bits. In a medium-sized mixing bowl, combine half the grated cheese with the beef and onions. Stuff each half with the mixture.
- Bake stuffed peppers at 400℉ for 25 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes.
- Serve while the peppers are still hot and the cheese is at ultimate gooey-ness!
Cheesesteak Stuffed Peppers (Low-carb, Keto)
- 2 lb beef sliced very thinly
- 1 large onion sliced into half rings
- 3 large bell peppers
- 12 oz provolone cheese grated
- 1 tsp salt adjust to taste
- 1 tsp pepper adjust to taste
- 1 tbsp olive oil
- Preheat a skillet with oil and add sliced onions. Cook until the onions turn golden brown and set aside.
- Using the same skillet, cook beef until it turns golden brown and set aside.
- Using a large bowl, combine beef, onion and cheese. Season with salt and pepper and toss it all together.
- Slice the bell peppers into halves and remove the seeds from inside. Stuff each pepper with a steak filling. Bake the bell peppers at 400 °F for 25 minutes.
- Sprinkle the remaining cheese on top of each pepper and bake for another 5 minutes.
- Serve the dish right away while the cheese is melted.
So tasty! So easy! I cooked them on the grill with some mesquite wood. Family of 5 loved it. One picky eater emptied the contents into a flour tortilla and was pleased. A keeper recipe!
Do you slice the steak before or after u brown it on the stove?
Crystal Jones says
This was an absolute win! It was really easy, with not a lot of ingredients. I **will** be making this again, soon!
I’m an amateur cook at best, but I enjoyed making this and my family loved it. All voted it as a “keeper” to do again. I’m very slow, so the prep time was more like an hour for me.