Keto Omaha

A low-carb twist on the classic Philly Cheesesteak, these stuffed peppers are packed with tender steak, sautéed onions & mushrooms, and gooey melted cheese—all without the bread!

Ingredients (Serves 4)

🫑 For the Peppers:

• 4 large bell peppers (halved & seeds removed)

• 1 tablespoon olive oil

• Salt & pepper to taste

🥩 For the Filling:

• 1 lb ribeye steak (thinly sliced) or ground beef for an easy swap

• 1 tablespoon butter

• 1 small onion (sliced)

• 1 cup mushrooms (sliced)

• 1 teaspoon Worcestershire sauce (low-carb version)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• Salt & pepper to taste

🧀 For the Cheese:

• 1 cup shredded provolone or mozzarella cheese

• 4 slices provolone cheese (to top each pepper)

Instructions

1️⃣ Roast the Peppers:

• Preheat oven to 375°F (190°C).

• Drizzle olive oil over the halved bell peppers and season with salt & pepper.

• Place them in a baking dish and roast for 10 minutes to soften.

2️⃣ Cook the Filling:

• Heat butter in a skillet over medium-high heat.

• Add onions & mushrooms, sautéing until soft (~4 minutes).

• Add the thinly sliced steak and cook until browned.

• Stir in Worcestershire sauce, garlic powder, paprika, salt, and pepper.

3️⃣ Stuff the Peppers:

• Remove roasted peppers from the oven.

• Fill each pepper with the steak & mushroom mixture.

• Sprinkle shredded cheese on top.

4️⃣ Bake & Melt:

• Place a slice of provolone cheese over each stuffed pepper.

• Bake for 10 more minutes, or until the cheese is melted & bubbly.

5️⃣ Serve & Enjoy!

• Garnish with fresh parsley and dig in!

Nutrition Info (Per Serving – 2 Stuffed Peppers)

• Calories: ~450

• Protein: ~35g

• Fat: ~30g

• Net Carbs: ~6g