Low Carb Philly Cheesesteak Sandwich
Delight your taste buds without the carbs with this mouthwatering Low Carb Philly Cheesesteak Sandwich recipe! This keto-friendly twist on the classic Philly cheesesteak swaps out bread for vibrant green bell peppers, creating delicious "pepper boats" filled with tender ribeye steak, sautéed onions, mushrooms, and gooey provolone cheese. Seasoned with garlic and a splash of Worcestershire sauce, every bite bursts with bold, savory flavors while keeping your meal light and healthy. Perfect for a satisfying weeknight dinner or an impressive meal for guests, these cheesy bell pepper sandwiches are sure to be a crowd-pleaser. Ready in under an hour, this recipe offers all the classic taste of a Philly cheesesteak minus the carbs, making it ideal for keto or low-carb diets.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 8 slices Provolone cheese
- 4 Green bell peppers
- 1 Yellow onion
- 8 ounces Mushrooms
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 350°F (175°C).
Thinly slice the ribeye steak into strips. Season with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and sear for 2-3 minutes until brown, then remove from the skillet and set aside.
Slice the onion and mushrooms. Add the remaining 1 tablespoon of olive oil to the skillet. Add onions and cook until they start to soften, about 3 minutes.
Add the mushrooms to the onions and cook for another 5 minutes, until both are tender.
Stir the cooked steak back into the skillet with the onions and mushrooms. Add Worcestershire sauce and mix everything well. Cook for another 2 minutes, then remove from heat.
Slice the green bell peppers in half lengthwise and remove the seeds and membranes to create 'pepper boats'.
Place the pepper halves on a baking sheet, cut side up. Evenly distribute the steak mixture into each of the pepper halves.
Top each filled pepper with a slice of provolone cheese.
Bake in the preheated oven for about 15 minutes, until the cheese is melted and bubbly.
Serve the low carb Philly Cheesesteak sandwiches hot and enjoy.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 6558 mg | 285% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 24.6 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1847 mg | 142% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3674 mg | 78% | |
*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.
