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Keto Philly Cheesesteak Stuffed Peppers

Keto Philly Cheesesteak Stuffed Peppers

Keto Philly cheesesteak stuffed peppers with ribeye, provolone, and 7g net carbs per pepper. Low carb dinner in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers halved, seeded
  • 1.5 lbs ribeye steak thinly sliced
  • 1 large yellow onion thinly sliced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp italian seasoning
  • 8 slices provolone cheese
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste

Method
 

  1. **Preheat.** Heat oven to 400F. Brush peppers with olive oil, salt, and pepper.
  2. **Par bake.** Place peppers cut side up in a baking dish. Bake 10 minutes.
  3. **Sear beef.** Heat butter in a large skillet over medium high heat. Season ribeye with salt, pepper, italian seasoning. Sear 2 to 3 minutes until just cooked. Remove.
  4. **Veggies.** In the same pan, saute onions, mushrooms, and garlic until golden, about 7 minutes.
  5. **Fill.** Return beef to pan. Toss to combine. Stuff peppers generously.
  6. **Cheese.** Top each pepper with a slice or two of provolone. Bake 10 minutes until cheese is melty and bubbly. Garnish with parsley.

Notes

Use thin sliced ribeye. Ask your butcher to slice it or freeze briefly and slice thin at home. Pre bake peppers 10 minutes before stuffing for tender results. Store leftovers in the fridge for up to 4 days.