I love how this recipe packs in so much flavor with minimal effort. It’s a low-carb, gluten-free alternative that still feels indulgent thanks to the melty cheese and juicy steak. It’s a weeknight dinner favorite in my kitchen because it comes together quickly and fills me up without the heaviness of traditional bread-based cheesesteaks. Plus, it’s easy to customize with different cheeses and toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
red or green bell peppers (optional) extra virgin olive oil chopped onion (optional) garlic cloves shaved ribeye beef steak or chip steak provolone cheese (or American or mozzarella cheese) salt and black pepper fresh parsley for garnish (optional)
Directions
First, I preheat the oven to 375°F (190°C) and lightly grease a baking dish to get it ready.
Then I quarter the bell peppers, remove the seeds and membranes, and place them cut-side up in the baking dish. I sprinkle a little salt inside the peppers to season them from the start.
In a large skillet, I heat olive oil over medium-high heat. I add the chopped onions and sauté them for about 4-5 minutes until they’re soft and translucent. Then I add the minced garlic and cook for another minute or two until fragrant.
I season the shaved steak with salt and pepper, then cook it in the same skillet for just 2-3 minutes—just enough to brown it. It finishes cooking in the oven, so I remove it from the heat and let it rest.
Next, I spoon the cooked steak mixture into each bell pepper quarter, packing them full. I bake the filled peppers for 20 minutes to soften them—longer if I want the peppers really tender.
After that, I top each pepper with a slice (or half slice) of provolone cheese. I pop them back in the oven for another 5 minutes until the cheese is melted and bubbly.
Finally, I garnish with fresh parsley, green onions, or red pepper flakes if I’m craving a little extra kick. Then it’s ready to serve hot and enjoy.
Servings and timing
This recipe serves 4. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
Sometimes I skip the peppers entirely and just serve the cheesy steak mixture over a bed of cauliflower rice or lettuce for a cheesesteak bowl. If I’m in the mood for extra spice, I add sliced jalapeños before baking. I also like mixing cheeses—using a blend of provolone and mozzarella gives it a stretchier, gooier texture. And for a smoky finish, I use smoked provolone.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F for about 10 minutes or use the microwave for a quicker option—though the oven keeps the texture better.
FAQs
Can I make this ahead of time?
Yes, I sometimes prep everything a day in advance and store the filled peppers in the fridge. When I’m ready to eat, I just bake them as directed.
What kind of steak is best?
I prefer shaved ribeye for its rich flavor and tenderness, but chip steak or thinly sliced sirloin also works great.
Can I use a different kind of cheese?
Absolutely. I’ve used American, mozzarella, and even pepper jack depending on what I’m craving. Provolone is my favorite for its classic flavor.
Do I have to use bell peppers?
No. If I want to skip the peppers, I serve the steak and cheese in lettuce wraps or low-carb tortillas instead.
How do I make it even lower in carbs?
To reduce carbs further, I skip the onions or use fewer, and double up on the meat and cheese for a protein-packed version.
Conclusion
This Easy Low Carb Philly Cheesesteak is my go-to when I want something filling, flavorful, and fast. It has everything I love about a traditional cheesesteak but fits right into a low-carb lifestyle. Whether I serve it in bell peppers or switch it up with bowls or wraps, it’s always a hit at my table.
This cheesy low carb Philly cheesesteak is a keto-friendly twist on a classic, loaded with juicy ribeye, sautéed onions, garlic, and melty provolone in roasted bell peppers.
Ingredients
3 medium red or green bell peppers (optional)
3 tbsp extra virgin olive oil
1/2 cup chopped onion (optional)
4 cloves garlic, minced
1 lb shaved Ribeye beef steak or chip steak
6 oz provolone cheese (or 6 slices, or substitute American or mozzarella)
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Prep Peppers: Quarter the bell peppers, remove seeds and membranes, and place them cut-side up in the baking dish. Season lightly with salt.
Sauté Onions & Garlic: In a large skillet, heat olive oil over medium-high heat. Add onions and cook for 4–5 minutes until softened. Add garlic and cook 1–2 more minutes until fragrant.
Cook Steak: Season steak with salt and pepper. Add to skillet and cook for 2–3 minutes until browned but not fully cooked. Remove from heat.
Assemble: Spoon the cooked steak mixture evenly into each pepper quarter.
Bake: Bake at 375°F for 20 minutes until peppers are softened to your liking.
Add Cheese: Place half a slice (or more) of provolone on top of each filled pepper. Return to oven for 5 minutes until melted.
Garnish & Serve: Garnish with chopped parsley, green onions, or red pepper flakes. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can substitute with ground beef or thin-sliced chicken if preferred.
Mozzarella or American cheese also works well if provolone isn’t available.
