Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner, Lunch
- Method: Oven-Baked, Sautéed
- Cuisine: American
