Low Carb Philly Cheese Steak Sandwich
Satisfy your cravings for a classic Philly Cheese Steak while keeping it low-carb with this mouthwatering Low Carb Philly Cheese Steak Sandwich recipe! This healthier twist replaces traditional bread with roasted green bell peppers, creating a flavorful, carb-conscious base for tender slices of ribeye steak, caramelized onions, and sautéed mushrooms. A topping of gooey provolone cheese adds the perfect melty finish. With just 15 minutes of prep time and a quick bake in the oven, this dish is ideal for busy weeknights or keto-friendly entertaining. Packed with protein, full of flavor, and naturally gluten-free, this recipe ensures you can indulge guilt-free while ditching the carbs. Perfectly satisfying and easy to customize, it’s a must-try for steak lovers and anyone watching their carbohydrates!
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Recipe Information
Ingredients
- 1 lb Thinly sliced ribeye steak
- 3 units Large green bell peppers
- 6 slices Provolone cheese
- 1 unit White onion
- 8 oz Mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Slice the green bell peppers in half lengthwise and remove the seeds and membranes.
Place the bell pepper halves cut sides up on a baking sheet and set aside.
Thinly slice the onion and mushrooms.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the onion and mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes, stirring occasionally.
Remove the onion and mushroom mixture from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat.
Add the thinly sliced ribeye steak to the skillet, season with salt, black pepper, and garlic powder, and cook, stirring occasionally, until the steak is browned, about 5 minutes.
Return the onion and mushroom mixture to the skillet with the steak and stir to combine.
Fill each bell pepper half with the steak mixture.
Top each filled bell pepper half with a slice of provolone cheese.
Place the baking sheet with the filled peppers in the preheated oven and bake until the cheese is melted and bubbly, about 10-12 minutes.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 25.7 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1432 mg | 110% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3435 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
