Say goodbye to boring keto meals and hello to this juicy, cheesy twist on a classic! Our Keto Philly Cheesesteak Stuffed Peppers are loaded with tender steak, sautéed veggies, and melted cheese—all tucked into crisp roasted bell peppers. It’s the perfect fusion of bold flavor and keto simplicity. Whether you’re meal prepping or indulging in weeknight comfort food, this dish satisfies cravings while keeping carbs in check.
The Philadelphia cheesesteak has a fascinating history dating back to the early 20th century:
Origins in Depression-Era Philadelphia
The Philadelphia cheesesteak was invented in 1930 by Pat Olivieri, a hot dog vendor who operated a small stand in the Italian Market area of South Philadelphia. One day, he decided to grill some thinly sliced beef and put it on an Italian roll. A passing cab driver noticed the aroma and asked for a steak sandwich instead of a hot dog. Word spread rapidly about this delicious new sandwich.
Pat’s King of Steaks
The popularity of Olivieri’s creation led him to open Pat’s King of Steaks at 9th Street and Passyunk Avenue in 1940, which still operates today as one of Philadelphia’s most famous cheesesteak establishments.
Addition of Cheese
Interestingly, cheese wasn’t part of the original sandwich. The addition of cheese came later, in the 1940s. According to popular accounts, one of Pat’s managers, Cocky Joe Lorenzo, added provolone cheese to the steak sandwich. However, the now-classic Cheez Whiz wasn’t available until the 1950s and was later adopted as a popular option.
The Rivalry: Pat’s vs. Geno’s
In 1966, Joey Vento opened Geno’s Steaks directly across the street from Pat’s, beginning one of the most famous restaurant rivalries in American food history. Both establishments claim to have the superior cheesesteak, and tourists often visit both to compare.
Cultural Institution
By the 1970s, the cheesesteak had become firmly established as Philadelphia’s signature dish. Local variations emerged in preparation style, bread type, and cheese choice (American, provolone, or Cheez Whiz being the main contenders).
The Philadelphia cheesesteak has evolved from a simple street food innovation to a culinary icon that represents the city worldwide. Its enduring popularity demonstrates how a straightforward concept—quality beef, good bread, and melted cheese—can become a cultural touchstone when executed with consistency and care.
Now let’s dive into our keto version!
Ultimate Melted Cheese Heaven: Keto Philly Cheesesteak Peppers Recipe
Description
Ingredients:
4 large green bell peppers, halved and deseeded
1 lb thinly sliced ribeye or sirloin steak
1 tbsp olive oil
1 small yellow onion, thinly sliced
1 small green bell pepper, sliced (for sautéing)
1 cup cremini mushrooms, sliced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp Worcestershire sauce (sugar-free)
1 cup shredded provolone or mozzarella cheese
½ cup cream cheese (optional for added creaminess)
2 tbsp parsley (optional, garnish)
Optional Add-ins for Flavor & Nutrition:
1 small jalapeño, diced (for heat)
¼ cup chopped spinach or kale
2 tbsp chopped pickled banana peppers
Swap ribeye for ground turkey or chicken for a leaner option
Instructions:
Preheat oven to 375°F (190°C). Place halved peppers in a baking dish, open-side up.
Sauté meat & veggies: Heat olive oil in a skillet over medium-high. Add onions, mushrooms, and sliced green pepper. Cook until soft, about 5–7 minutes.
Add steak: Add sliced steak and cook for 3–5 minutes until just browned. Stir in garlic, Worcestershire sauce, salt, pepper, and smoked paprika.
Add cheese: Turn off heat, mix in cream cheese (if using), and half the shredded cheese.
Stuff peppers: Fill each pepper with the cheesesteak mixture. Top with remaining shredded cheese.
Bake uncovered for 15–20 minutes until peppers are tender and cheese is bubbly.
Garnish with fresh parsley before serving.
Serving Suggestions & Meal Prep Tips:
Serve with a side of cauliflower mash or leafy greens.
Double the batch and store leftovers in airtight containers for up to 4 days.
Perfect for meal prep—just reheat in the microwave or air fryer.
Estimated Cost: $12–$15 (serves 4)
Nutritional Values (Per Serving – approx.):
Calories: 390
Protein: 27g
Fat: 28g
Carbohydrates: 6g
Fiber: 2g
Net Carbs: 4g
Sugar: 3g
