Keto Paleo Recipes Whole30

The Best Philly Not-So Cheesesteak Stuffed Peppers

By now you guys know that I love reinventing comfort food in a healthy and satisfying way. These Philly Not-So Cheesesteak Stuffed Peppers are a game changer. They look like they are slathered in cheese, but that’s actually my Whole30, Paleo and Keto compliant Mac’s Awesome Sauce. If you are in the mood to change things up and bring a little life to your boring healthy routine, you have got to add these to your menu.

Philly Not-So Cheesesteak Stuffed Peppers

Even though this dish looks like it’s covered in creamy white cheese, it’s actually my Mac’s Awesome Sauce that gives it cheesy and creamy texture. This sauce brings a ton of flavor along with

Philly Not-So Cheesesteak Stuffed Peppers

What steak is the best to use when making these Philly Not-So Cheesesteak Stuffed Peppers ?

A traditional Philly Cheesesteak is usually made with Ribeye that is thinly sliced. Ribeyes have great flavor because of the fattiness but they can be a bit pricey. If you are wanting to go the cheaper route you can use a hanger, skirt, flank or sirloin steak cut thinly. For this recipe I used sirloin steaks cut thinly and it turned out amazing.

Do you throw everything in the oven together or cook it separate?

For these Philly Not-So Cheesesteak Stuffed Peppers, I cook the green onions in the oven by themselves while the steak, mushrooms, and onions are cooking. I always like to brown my meat and saute the rest of the veggies before adding the green peppers. I found that if you try to cook everything at once in the oven, it cooks unevenly and doesn’t have the best flavor compared to cooking separate.

Philly Not-So Cheesesteak Stuffed Peppers

What’s a great dairy cheese alternative?

When I cook, I always tend to add mayo or another one of sauces that serve as a great cheesy texture and flavor to any dish. If I am not going for a creamy texture, I love using nutritional yeast because it has a nutty and cheesy flavor that really adds a lot of flavor to any dish.

Philly Not-So Cheesesteak Stuffed Peppers

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Philly Not So Cheesesteak Stuffed Peppers

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


Green peppers stuffed with thinly sliced steak, mushrooms, peppers, red onions and topped with a creamy sauce that is a great cheese alternative. This recipe is Keto, Whole30, Paleo and Dairy Free.



Philly Not So Cheesesteak Stuffed Peppers

  • 2 lbs sirloin steak  (thinly sliced)  
  • 5 green bell peppers (cut in half)
  • 1 cup mushrooms (,sliced)
  • 1 red bell pepper (,sliced)
  • 1 small red onion (,sliced)
  • parsley (for garnish)
  • 2 tbsp olive oil
  • 1/2 cup Mac’s Awesome Sauce

Mac’s Awesome Sauce (Makes 1 cup)

  • 1 cup compliant mayo
  • 1 tbsp chopped onions
  • 2 tsp coconut aminos
  • 1/4 tsp sea salt ((more to taste))
  • 1/2 tsp fresh cracked pepper


Stuffed Peppers

  1. Preheat oven to 400 F.
  2. Oil a baking pan and cut each green pepper in half and hollow out. Place the peppers to where the open side is face up. Bake the peppers for 20 minutes or until tender.
  3. Slice the red onion in thin slices, julienne the red pepper, and slice and clean the mushrooms. Slice the steak against the grain into thin strips.
  4. Heat a skillet over medium/high heat with 1 tbsp of olive oil and heat up the sliced steak. Remove the steak and transfer to a bowl when completely cooked.
  5. Add 1 tbsp of olive oil to the hot skillet. Add in the mushrooms, red peppers, and onions to the hot skillet. Cook until tender and add the steak in with the veggie mixture and cook another min or two.
  6. Remove the peppers from the oven once tender and begin assembling each pepper by adding in a big heaping spoonful of the veggie and meat mixture into each pepper. Once each pepper is filled, top with a tbsp of Mac’s Awesome Sauce to each pepper.
  7. Add back in the 400 F oven and allow the flavors to merry together for another 2-3 minutes.

Mac’s Awesome Sauce

  1. First make the mayo base. (1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 to 1 tsp lemon juice) Add all your ingredients to a mason jar and use your immersion blender to mix together until thick and creamy.
  2. Add the chopped onions, coconut aminos, 1/4 tsp sea salt and 1/2 tsp pepper. Use a spoon to mix together until combined. This dressing will be good for up to a week in the fridge.

  • Category: Appetizer, Main Dish

Comments (17)

  • sorry… i added mozzarella cheese to the top ….so yummy!!

  • sorry…I added mozzarella cheese to the top ….so yummy!! is light olive oil the same as virgin? that’s all I had. I didn’t like the taste

  • I made this for dinner tonight
    It was delicious. My not so healthy husband even liked it! Thanks for great recipes😊

  • I think my husband is going to love it when I make these for dinner. His mom used to make stuffed peppers all the time but I never have. Thanks for the recipe!

  • I made these tonight and my hubby and I loved them! So satisfying and delish! Thank you for sharing this. =)

  • Made these for dinner last night and it was a hit! Even my picky 9 year old eater made sure to let us know how “bomb” it was! And me, hubby and the 2 year old agreed 🙂

  • I made this dish tonight to end my first round of whole 30!!! My goodness was it delicious! It was a major hit in my house! Can we just talk about the Mac’s Awesome sauce? Holy $&76 was it AMAZING!!! I will definitely be keeping a jar of this god sent sauce in my fridge! Do you happen to have any nutrition facts? Really excited to explore more of your recipes! 🙂

  • Made these last night but left out the mushrooms for hubby and served with a side salad and some air fryer potatoes. WOW! These are amazing! So easy and delicious! Adding to the rotation for sure! Thank you for creating a classic but healthy favorite 🙂

  • This dish was amazing. The Mac sauce definitely brings out the stuffed bell peppers and it definitely reminds me of philly beefsteak but without the bread. Thank you for sharing!

  • Made these tonight and I can see me making these a couple to a few times per month! I did all of the prep last night, so it was easy after work. Your Mac’s awesome sauce is just that, AWESOME!!!!!!!!! This will be a constant in my fridge for burgers and …….! Thanks!!

  • This was delicious! I stuffed red, yellow, and orange peppers instead of green. Worked out great! My cheese loving daughter loved them too. She said she liked the creamy texture of the topping and didn’t miss real cheese.

  • We really enjoyed this. Only stuffed 8 bell peppers due to the amount of filling we had. I might increase the number of veggies and steak next time! But we’ll make it again for sure!

  • This was my first recipe of yours I’ve ever cooked even though I’ve been following for years 😬 IT WAS AMAZING. The flavors of your sauce combined with perfectly cooked peppers and steak was 🥰 Dinner was done in less than 30 minutes!

    • Thank you so very much!

  • First time I made this was this summer when my parents came to visit! We all loved it! It was so simple to throw together but full of great flavor! It’s been on our menu rotation quite a bit since then!

    • This makes me so happy to hear. So glad you enjoy this recipe!

  • I have made this about a half a dozen times a love it! I used shaved beef instead of sirloin. So good!!!!


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