Keto Philly Cheesesteak Mushrooms (Printable)

Portobello mushrooms loaded with steak, peppers, and melted cheese for a savory low-carb dish.

# 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
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

→ Topping

14 - 1 cup shredded provolone or mozzarella cheese

# Directions:

01 - Preheat the 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 them 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; sauté 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, season with salt, pepper, and smoked paprika. Cook, stirring, until just browned, about 3 to 4 minutes. Mix steak and vegetables together. Remove from heat.
06 - Remove mushrooms from oven. Drain any accumulated liquid from the caps.
07 - Fill each mushroom cap with the steak and pepper mixture. Top evenly with shredded cheese.
08 - Return to oven and bake for an additional 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 and restaurant-quality but comes together in under 45 minutes, making weeknight dinners feel like a special occasion.
  • You get all the classic Philly cheesesteak flavors—caramelized onions, tender steak, melted cheese—without the carb crash afterward.
02 -
  • Don't skip draining the mushroom liquid after the first roast; it keeps your filling from getting soggy and prevents everything from sliding around when you cut into it.
  • Slicing your steak thin is non-negotiable—thick pieces won't cook through in the short time you have, and they'll taste chewy instead of tender.
03 -
  • Buy your steak from the butcher counter and ask them to slice it thin for you—it takes 30 seconds and ensures perfect, uniform pieces that cook evenly.
  • Taste your filling before stuffing the mushrooms; this is your chance to adjust seasoning without having to pull everything out of the oven.
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