These Philly cheesesteak stuffed mushrooms are the perfect low carb or keto friendly way to enjoy all the yumminess of a Philly cheesesteak.
They are giant stuffed Portobello mushrooms full of steak and cheesy goodness!
Made from start to finish in a little under 30 minutes so they are a great weeknight meal, or extra special enough for the weekends.
I am using the shaved steak that I got from the store and everything else you need is shown below.
How to make Philly cheesesteak stuffed mushrooms
First place four Portobello mushroom caps on a lined baking sheet.
Drizzle a little olive oil over top along with a sprinkle of kosher salt and pepper.
Then place them in a 400 degree oven for about 10 minutes.
As the mushrooms are cooking by themselves in the oven, set a skillet over medium heat and once hot add some olive oil, diced onion, diced green pepper, kosher salt, and pepper.
Cook this for about four to five minutes stirring a few times.
Next, add some garlic, the shaved beef, and some Worcestershire sauce.
Cook this about 3 to 4 minutes stirring occasionally and breaking apart the shaved beef with the spatula.
Then remove from heat and stir in 1/2 cup of either queso or Nacho cheese sauce to make it extra creamy.
Taste for seasoning and add more kosher salt and pepper if needed.
By the time the filling is done the mushrooms should be cooked.
Now it’s time to stuff them!
Before stuffing the mushrooms get a paper towel and soak up any moisture that is in the mushrooms.
Then stuff the mushrooms with the delicious filling.
We had just a little bit of filling leftover so it was nice to snack on while the mushrooms finished cooking.
Top each with a slice of provolone cheese and then back into the oven for about another 8 to 10 minutes.
Philly cheesesteak stuffed mushrooms were fun to make and a delicious dinner that we all loved!
We did have one leftover and it was just as good reheated the next day.
If you like Philly cheesesteak stuffed mushrooms you might also like…
Philly Cheesesteak Stuffed Mushrooms
Philly Cheesesteak Stuffed Mushrooms are a low carb way to enjoy a Philly, everything yummy in a Philly cheesesteak in a Portobello mushroom
- 4 Portobello mushroom caps
- olive oil, kosher salt, and pepper
- 1 green bell pepper diced
- 1 onion diced
- 3 cloves garlic minced
- 1 pound shaved or thinly sliced beef
- 1 Tbsp Worcestershire sauce
- 1/2 cup queso or cheese sauce
- 4 slices provolone or American cheese
Place the portobello mushroom caps on a lined baking sheet. Drizzle olive oil over top and sprinkle with kosher salt and pepper. Place in a 400 degree oven for 10 minutes.
As the mushrooms cook set a skillet over medium heat and add some olive oil. Once the oil is hot add the peppers, onions, kosher salt, and pepper. Cook 4 to 5 minutes.
Add the garlic, beef, and Worcestershire sauce and cook three to four more minutes, breaking the shaved beef apart with a spatula.
Remove from heat and stir in the queso or cheese sauce. Taste for seasoning and add more kosher salt and pepper if needed. Pat the mushrooms dry once they come out of the oven to remove any excess liquid. Stuff the steak mixture into the Portobello mushrooms.
Top each mushroom with the cheese slices and place back into the 400 degree oven for 8 to 10 more minutes.