📝 About This Recipe
Experience the soul-satisfying flavors of a South Philly classic without the carb-heavy roll. These vibrant bell peppers are hollowed out and packed with thinly shaved ribeye, caramelized onions, and earthy mushrooms, all bound together by a velvety blanket of melted Provolone. It’s a sophisticated, keto-friendly reimagining of the ultimate comfort food that delivers all the savory, cheesy goodness you crave.
🥗 Ingredients
The Peppers
- 4 pieces Large Bell Peppers (Green or red, halved lengthwise and seeds removed)
- 1 tablespoon Extra Virgin Olive Oil (For brushing the peppers)
- 1/4 teaspoon Kosher Salt
The Filling
- 1.5 pounds Ribeye Steak (Very thinly sliced against the grain)
- 1 large Yellow Onion (Thinly sliced into half-moons)
- 8 ounces Cremini Mushrooms (Sliced)
- 3 cloves Garlic (Minced)
- 2 tablespoons Unsalted Butter (For sautéing)
- 1 tablespoon Worcestershire Sauce (Ensure it is a keto-friendly brand)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1/2 teaspoon Dried Oregano
The Cheese Layer
- 8 slices Provolone Cheese (Medium thickness)
- 2 ounces Cream Cheese (Softened)
- 2 tablespoons Fresh Parsley (Finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a large baking dish by lightly greasing it with non-stick spray or a drizzle of oil.
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2
Place the halved bell peppers in the baking dish, cut-side up. Brush the insides lightly with olive oil and sprinkle with a pinch of salt. Roast for 10-12 minutes to soften them slightly before filling.
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3
While the peppers are pre-roasting, place a large cast-iron skillet or heavy-bottomed pan over medium-high heat and melt the butter.
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4
Add the sliced onions and mushrooms to the skillet. Sauté for 6-8 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden brown.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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6
Push the vegetables to the sides of the pan and add the thinly sliced ribeye to the center. Season with salt, pepper, and oregano.
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7
Cook the steak for 3-5 minutes, tossing frequently, until the meat is browned and no longer pink. Stir in the Worcestershire sauce.
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8
Turn the heat to low. Add the softened cream cheese to the meat mixture and stir until it melts and creates a light, creamy coating that binds the ingredients together.
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9
Remove the pre-roasted peppers from the oven. If any liquid has pooled in the bottom of the peppers, carefully tip it out.
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10
Place one half-slice of Provolone cheese at the bottom of each pepper cavity.
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11
Generously spoon the steak and vegetable mixture into each pepper, packing it down slightly to ensure they are full.
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12
Top each stuffed pepper with another full slice of Provolone cheese, tucking the edges in if necessary.
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13
Return the dish to the oven and bake for 10-15 minutes, or until the peppers are tender and the cheese on top is bubbly and starting to brown.
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14
For a perfect finish, turn the broiler on for the last 1-2 minutes to get those iconic golden-brown toasted cheese spots.
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15
Remove from the oven, garnish with fresh parsley, and let rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
For the thinnest steak slices, freeze the ribeye for 30-45 minutes before slicing; it makes it much firmer and easier to cut. If you prefer a 'Whiz' style flavor, stir a tablespoon of nutritional yeast into the cream cheese mixture. Avoid using green peppers if you prefer a sweeter flavor; red, orange, or yellow peppers have a higher sugar content and roast beautifully. Make sure to drain the sautéed meat mixture if there is excessive liquid before stuffing to prevent soggy pepper bottoms. Leftovers store exceptionally well and can be reheated in an air fryer to maintain the pepper's texture.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a lemon-truffle vinaigrette to cut through the richness of the cheese. Pair with a side of oven-roasted radishes (a great keto potato substitute) seasoned with rosemary. A cold glass of sparkling water with lime or a dry Cabernet Sauvignon complements the beef perfectly. Top with a dollop of spicy horseradish aioli if you enjoy an extra kick of heat. Serve alongside pickled banana peppers or jalapeños for an authentic deli-style acidity.