Keto Philly Cheesesteak Mushrooms (Printable)

Portobello mushrooms filled with seasoned steak, bell peppers, and melted provolone for a savory low-carb meal.

# What You Need:

→ Mushrooms

01 - 4 large portobello mushroom caps, stems and gills removed
02 - 2 tablespoons olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Filling

05 - 1 pound thinly sliced ribeye steak or sirloin
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, thinly sliced
08 - 1 small green bell pepper, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika, optional

→ Topping

14 - 1 cup shredded provolone or mozzarella cheese

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush mushroom caps on both sides with olive oil. Sprinkle with salt and pepper. Place gill-side up on the prepared baking sheet and roast for 10 minutes.
03 - While mushrooms roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers, sautéing for 4 to 5 minutes until softened.
04 - Add minced garlic and cook for 1 minute. Push vegetables to the side of the skillet.
05 - Add sliced steak to the skillet and season with salt, pepper, and smoked paprika. Cook while stirring until browned, approximately 3 to 4 minutes. Mix steak and vegetables together. Remove from heat.
06 - Remove mushrooms from oven and drain any accumulated liquid from the caps.
07 - Distribute the steak and pepper mixture evenly among each mushroom cap. Top each with shredded cheese.
08 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes indulgent: melted cheese, tender steak, and caramelized peppers all in one bite, with zero guilt about carbs.
  • It comes together faster than delivery: forty minutes from fridge to fork, and most of that is just passive oven time.
  • It impresses without extra effort: people see that stuffed mushroom and think you've been cooking all day.
02 -
  • Drain those mushrooms: I once skipped this step and ended up with a watery, soggy bottom, so now I blot them with a paper towel immediately after they come out of the first roast.
  • Don't crowd the skillet: if you try to cook all the steak at once, it steams instead of browning, and that's when you lose half the flavor.
03 -
  • Slice your steak thin: ask the butcher or partially freeze it yourself so it cooks quickly and stays tender rather than tough.
  • Let your cheese shine: use whole slices or finely shredded cheese that melts evenly, not pre-shredded brands with anti-caking agents that gum things up.
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