Hello Healthy Meal Preppers!

If you're craving the bold, cheesy flavor of a Philly cheesesteak but want to keep things light and gluten-free, these Breadless Philly Roast Beef Peppers are the perfect fix.

Juicy roast beef, caramelized onions, garlicky mushrooms, and gooey provolone are packed inside roasted bell peppers for a warm, melty, fork-and-knife version of the sandwich classic—without the bread.

This easy, one-pan meal is ideal for busy weeknights or meal prep, delivering high protein, low carb goodness in every bite. Whether you're following keto or just want a nourishing dinner that doesn’t skimp on comfort, this one hits the spot.

Breadless Philly Roast Beef Recipe:

Per serving: 337 Calories • 10.8g Carbs (3.2g Fiber) • 20.1g Fat • 29.3g Protein

10 minutes to prep, 27 minutes to cook

Ingredients

Scaled to 1 serving

• 1 large Green bell pepper (164 g)

• 1/16 large Onions (12 g)

• 3/16 cup, pieces or slices Mushrooms (12 g)

• 1/2 tsp Olive oil (2.2 g)

• 1/2 tsp Garlic (1.4 g)

• 3/16 dash Salt (0.1 g)

• 3/16 dash Pepper (0 g)

• 2 1/3 oz Slow Roasted Roast Beef (66 g)

• 2 slice Provolone cheese (56 g)

Directions

Directions are for original recipe of 6 serving

1. Preheat the oven to 400°F. Remove the tops and seeds from the bell peppers. Slice the onions and mushrooms.

2. Heat the olive oil in a pan over medium heat. Sauté the onions, mushrooms, and garlic with a dash of salt and pepper until tender, about 10-12 minutes.

3. Slice the roast beef into strips.

4. Layer the roast beef, sautéed vegetables, and two slices of provolone cheese inside each pepper.

5. Bake the stuffed peppers for 10-15 minutes or until the cheese is golden brown.

6. Serve and enjoy!