Enjoy your keto-friendly cheesesteak-stuffed pickle! It’s a creative and satisfying way to curb those cheesesteak cravings while staying on your keto journey.


  • 1 large whole pickle (choose one with a wide enough diameter for stuffing)
  • 1/2 pound thinly sliced beef (such as ribeye or sirloin)
  • 1/2 medium green bell pepper, thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 slices of provolone cheese (or cheese of your choice)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon garlic powder



  1. Prepare the Pickle:
    • Wash the pickle thoroughly and pat it dry.
    • Slice the pickle halfway down its length, creating a pocket for the filling. Be careful not to cut through the bottom.
  2. Prepare the Cheesesteak Filling:
    • In a skillet over medium-high heat, add 1 tablespoon of olive oil.
    • Add thinly sliced beef to the skillet and cook until browned. Season with salt, pepper, and optional garlic powder.
    • Push the cooked beef to one side of the skillet and add another tablespoon of olive oil.
    • Add sliced bell peppers and onions to the empty side of the skillet and sauté until they are tender and slightly caramelized.
    • Mix the cooked beef, bell peppers, and onions together in the skillet.
  3. Fill the Pickle:
    • Carefully stuff the pickle with the cooked cheesesteak mixture, pressing down gently to pack it in.
    • Tear the slices of provolone cheese into smaller pieces and stuff them into the pickle as well.
  4. Melt the Cheese:
    • If you’d like a melty, gooey texture, place the stuffed pickle in a microwave-safe dish or on a baking sheet.
    • Microwave or bake just until the cheese is melted and bubbly.
  5. Serve:
    • Carefully transfer the stuffed pickle onto a plate.
    • Let it cool for a minute or two before slicing it into manageable portions.
  6. Optional Garnish:
    • Garnish with fresh herbs like parsley or chives for added flavor.


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