Keto Philly Cheesesteak Mushrooms (Printable)

Juicy portobello mushrooms filled with steak, peppers, and melted cheese for a savory 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
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

# Method:

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; 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 to the skillet, 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 - Transfer to serving plates and serve hot. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like you're cheating on your diet, but the numbers don't lie—genuinely satisfying without the carb crash.
  • Those mushroom caps get so tender and juicy they basically melt on your tongue, holding onto all that savory, cheesy filling like edible bowls.
  • You can have this on the table in under 45 minutes, which means weeknight dinners that actually feel special.
02 -
  • Do not skip the step of draining the mushroom caps after their first roast—liquid is the enemy of crispiness, and you want these to feel substantial, not waterlogged.
  • Thin slices of steak are non-negotiable here; thick chunks will stay chewy, but thin ones brown beautifully and cook through in minutes, tasting exactly like a chopped cheesesteak.
03 -
  • Buy your steak at the butcher counter and ask them to slice it thin for you; it costs almost nothing extra and saves 10 minutes of knife work while giving you a better, more uniform thickness.
  • Make the steak and pepper filling ahead of time and refrigerate it; you can assemble and bake these right when you're ready to eat, so the whole process feels even faster on busy nights.
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