If you love the flavors of a Philly cheesesteak but want a lighter, low‑carb option, these Philly Cheesesteak Stuffed Portobellos are the perfect solution.
Juicy portobello mushroom caps are filled with tender steak, sautéed peppers and onions, and gooey melted cheese for a satisfying dish that’s big on flavor without the bread.
This recipe quickly became a favorite in our kitchen because it’s hearty enough for dinner but easy to prepare on a busy weeknight. It’s perfect for anyone looking for a gluten‑free or keto‑friendly twist on the classic sandwich.
Why You’ll Love This Recipe
These Philly Cheesesteak Stuffed Portobellos are savory, cheesy, and incredibly satisfying.
They have all the flavors of a classic cheesesteak—tender steak, caramelized onions, peppers, and melty cheese—but in a lighter, low‑carb package.
They’re easy to customize with your favorite cheese and veggies, and they make a fantastic weeknight dinner or meal‑prep option. Ready in under 40 minutes, they’re a delicious way to enjoy a comfort‑food classic without the extra carbs.
What You’ll Need
- 4 large portobello mushroom caps
- 2 tablespoons olive oil, divided
- 1 pound thinly sliced steak (ribeye or sirloin works best)
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 slices provolone cheese (or cheese of choice)
- ½ teaspoon salt
- ½ teaspoon black pepper
Pro Tips
- Pat mushrooms dry before roasting to prevent sogginess.
- Pre‑roast the caps for a few minutes to remove excess moisture.
- Slice steak thinly against the grain for tender bites.
- Use provolone for the most authentic Philly cheesesteak flavor.
- Top with cheese right before serving so it melts perfectly over the filling.
Tools You’ll Need
- Baking sheet
- Skillet for cooking steak and vegetables
- Knife and cutting board
- Mixing spoon or tongs
- Parchment paper or foil
Substitutions and Variations
- Cheese swap: Try mozzarella, Swiss, or even Cheez Whiz for a fun twist.
- Add mushrooms: Sauté sliced cremini mushrooms with the peppers and onions for extra flavor.
- Make it spicy: Add sliced jalapeños or hot sauce to the filling.
- Chicken version: Use thinly sliced chicken breast instead of steak.
Make‑Ahead Tips
- Slice vegetables and steak up to 1 day in advance and store in the fridge.
- Pre‑roast the mushrooms earlier in the day, then stuff and bake when ready to eat.
- Leftovers can be reheated in the oven or air fryer for the best texture.
How to Make Philly Cheesesteak Stuffed Portobellos
1. Preheat the Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the Mushrooms
Clean mushroom caps with a damp cloth. Remove stems and scrape out gills if desired. Brush lightly with olive oil and place gill‑side up on the baking sheet.
3. Pre‑Roast the Mushrooms
Bake for 5–7 minutes to soften slightly and release moisture.
4. Cook the Steak and Veggies
Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add onions and peppers, cooking until softened and lightly caramelized (5–7 minutes). Add garlic and cook for 1 minute. Remove vegetables and set aside.
In the same skillet, add steak slices, season with salt and pepper, and cook until browned but still tender, about 3–4 minutes. Return vegetables to the pan and toss together.
5. Stuff and Bake
Remove mushrooms from the oven. Divide the steak mixture evenly among the mushroom caps. Top each with a slice of provolone cheese. Bake for 5–7 minutes, until cheese is melted and bubbly.
6. Serve
Remove from the oven and serve hot. Garnish with fresh parsley if desired.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the mushrooms from becoming soggy.
Avoid freezing, as the mushrooms may release excess moisture when thawed.
Nutrition & Benefits
Portobello mushrooms are low in calories and rich in B vitamins, fiber, and antioxidants.
Using mushrooms instead of bread cuts carbs significantly, while the steak provides protein and iron for a satisfying meal.
Recipe FAQ
1. Can I use a different type of steak?
Yes! Sirloin, flank steak, or even deli‑sliced roast beef can work.
2. Do I have to remove the gills?
No, but removing them creates more space for filling and a milder flavor.
3. Can I make these ahead?
You can prep the steak and veggies in advance, then stuff and bake just before serving.
4. What cheese works best?
Provolone is classic, but mozzarella, Swiss, or white American cheese are all great choices.
5. Are these keto‑friendly?
Yes! These stuffed mushrooms are naturally low in carbs and perfect for a keto meal.
Hearty, Cheesy, and Full of Philly Flavor
These Philly Cheesesteak Stuffed Portobellos are everything you love about a cheesesteak in a lighter, low‑carb form.
Juicy mushrooms, tender steak, sautéed peppers and onions, and melted cheese make this a dinner you’ll crave again and again.