Philly Not-So Cheesesteak Stuffed Peppers (Keto +Whole30)

4.95 from 36 votes
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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. It gives these peppers a “cheesy” and creamy texture without actual dairy. 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 peppers in the oven by themselves while the steak, mushrooms, and onions are cooking. I always like to brown my meat and sauté 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. To get the best flavor, it’s best to follow the instructions and cook repeater.

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. Additionally, there are a ton of dairy free cream cheeses available in stores that serve as a great dairy free cheesy base. I love using Kite Hill regular cream cheese that is also Whole30 compliant.

Philly Not-So Cheesesteak Stuffed Peppers

Philly Not So Cheesesteak Stuffed Peppers

By: Ashley McCrary
4.95 from 36 votes
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.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings


Philly Not So Cheesesteak Stuffed Peppers

  • 2 lbs sirloin steak thinly sliced
  • 5 green bell peppers cut in half and seeded
  • 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

  • Preheat oven to 400 F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add back in the 400 F oven and allow the flavors to merry together for another 2-3 minutes.

Mac's Awesome Sauce

  • Make the mayo base and add to a jar. 
  • 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating


  1. This is my go to meal!!! So easy and so delicious!! The awesome sauce is life!!! Good for a week night meal!!! Love these!!!

    1. Thanks so much Jenny for your awesome comment!! Love that I’ve made your life just a little easier as well as tasty. Thrilled to have made your favorite go-to list!!! Have a restful and blessed weekend:-)

    1. Awww, thanks so much for letting me know Leigh-Ann. Isn’t it so fun to have a tasty go-to recipe that you love? Have a restful and blessed weekend 🙂

  2. 5 stars
    This recipe is on repeat in my house at least once every 2 weeks. So tasty & even better as leftovers. Ive been subbing in ground beef just cause it’s easier for me to prep.

    1. Aww, thanks Lauren for the kind feedback. Love it when I hear that a simple recipe is pleasing and tasty and makes the family favorite lists. Have a restful and blessed weekend;-)

  3. 5 stars
    We live this recipe. Made it several times. Full of flavor and easy to make. My teenagers love it, so you know it’s good!

    1. Hey Lisa,

      Isn’t it joy when you find food teenagers love? So thrilled you love the recipe. Thanks for letting me know your thoughts!! Have a blessed weekend;-)

  4. 5 stars
    Slap yo mama GOOD! It’s been a minute since I made this one, but I’m going to put it back in the rotation this week!

  5. 5 stars
    These were so amazing! Can’t begin to describe how delicious they were. I was a little skeptical about putting the sauce on top and then in the oven but I did and it was so good! If I could give this more stars I would!! Sharing with everyone I know. Thank you!

  6. What are your thoughts on freezing this? Specifically the MAC Sauce?
    I’m all about something I can keep in the freezer for a grab-and-go lunch during the school year.

    1. Hi Rebekah,

      You know I have never tried freezing this. If you do and it works let me know. I would love to share your results. Thanks so much for contacting me. Have a blessed weekend:-)

  7. 5 stars
    I FINALLY made these for my family this week and they were delish! I recommended them to a friend and my mom and so far, five stars all around!