Keto Philly Cheesesteak Mushrooms (Printable)

Portobello mushrooms filled with steak, peppers, and melted cheese for a flavorful low-carb meal.

# What You’ll 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 Make It:

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 prepared baking sheet and roast for 10 minutes.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell peppers; sauté for 4 to 5 minutes until softened.
04 - Add minced garlic and cook for 1 minute, stirring frequently.
05 - Push vegetables to the side of the skillet. Add sliced steak and season with salt, pepper, and smoked paprika. Cook, stirring, until browned, approximately 3 to 4 minutes. Combine steak and vegetables together. Remove from heat.
06 - Remove mushrooms from oven. Carefully drain any accumulated liquid from the caps.
07 - Distribute steak and pepper mixture evenly among each mushroom cap. Top uniformly with shredded cheese.
08 - Return to oven and bake for 8 to 10 minutes, until cheese is melted and bubbly.
09 - Transfer to serving plates and serve hot. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy while keeping your carbs nearly invisible.
  • The mushroom caps catch all the juices from the steak, making every bite loaded with flavor instead of soggy or dry.
  • You get that exact Philly cheesesteak satisfaction without the bread guilt or blood sugar spike.
02 -
  • Do not skip the initial 10-minute roast of the mushrooms alone; it drives off excess moisture so your finished dish isn't watery and the cheese actually adheres.
  • Slice your steak as thin as possible—thick chunks won't cook through in the time given and the whole dish loses its elegant texture.
03 -
  • Buy your steak from the butcher counter and ask them to slice it thin for you—saves time and ensures an even thickness that cooks uniformly.
  • Don't wash your portobello caps under water; use a damp paper towel instead, since mushrooms absorb water like sponges and will turn soggy.
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