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I am originally from near Philadelphia, Pennsylvania, so I’d eat pretty much anything if you put the words “Philly Cheesesteak” in the name. It has actually been hard tp find a truly goos cheesesteak since we moved to the South. When it comes to cheesesteaks there is no place like home!

If you eat keto but love cheesesteaks then these Cheesesteak Stuffed mushrooms are the answer to your prayers! www.slendersuzie.com/recipe/cheesesteak-stuffed-portobello-mushrooms/ Click To Tweet

Even if I found a good cheesesteak now that I try to eat low carb the rolls they are served on would put me way over the top for my macros. So enter the portobello mushroom caps! I chose to use larger Portobello mushroom caps for this recipe to use it as a main course, but you could baby bellas for a perfect low carb appetizer too.

AuthorSlenderSuzieCategoryDifficultyBeginner

If you love cheesesteaks then these Cheesesteak Stuffed mushrooms are the answer to your prayers!

Cheesesteak Stuffed Portobello Mushrooms Recipe

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients:

 4 large Portobello mushrooms
 1 tbsp olive oil
 salt and pepper, to taste
 1 tbsp butter
 1 medium yellow onion, sliced
 1 small red pepper, sliced
 1 small green pepper, sliced
 1 lb 1-inch sirloin steak, sliced thin
 1 cup shredded provolone cheese

Directions:

1

Preheat oven to 350°F.

2

Line baking sheet with tin foil.

3

Remove the stems from mushroom caps. Brush mushroom caps with olive oil. Season with salt and pepper and place on baking sheet stem side up.

4

Heat butter in skillet over medium heat. Add onions and peppers and sauce for 5 minutes until tender, then remove from skillet.

5

Reheat skillet and add steak and sauté for 5 to 6 minutes until done.

6

Toss steak with onions and peppers and season with salt and pepper to taste.

7

Spoon mixture into mushroom caps and sprinkle with cheese.

8

Bake for 20 minutes until cheese is melted.

Ingredients

 4 large Portobello mushrooms
 1 tbsp olive oil
 salt and pepper, to taste
 1 tbsp butter
 1 medium yellow onion, sliced
 1 small red pepper, sliced
 1 small green pepper, sliced
 1 lb 1-inch sirloin steak, sliced thin
 1 cup shredded provolone cheese

Directions

1

Preheat oven to 350°F.

2

Line baking sheet with tin foil.

3

Remove the stems from mushroom caps. Brush mushroom caps with olive oil. Season with salt and pepper and place on baking sheet stem side up.

4

Heat butter in skillet over medium heat. Add onions and peppers and sauce for 5 minutes until tender, then remove from skillet.

5

Reheat skillet and add steak and sauté for 5 to 6 minutes until done.

6

Toss steak with onions and peppers and season with salt and pepper to taste.

7

Spoon mixture into mushroom caps and sprinkle with cheese.

8

Bake for 20 minutes until cheese is melted.

Cheesesteak Stuffed Portobello Mushrooms