Keto Philly Cheesesteak Stuffed Portobello Recipe
These delicious, low-carb stuffed mushrooms bring you all the flavors of a Philly cheesesteak without the carbs! Hearty portobello mushrooms, savory steak, gooey cheese, and tender veggies combine for a keto-friendly meal.
Equipment
- Baking Sheet
- Large Skillet
- Pastry Brush
Ingredients
- 4 large portobello mushrooms stems removed, gills scraped
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 small onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the cleaned mushrooms on a baking sheet, brush them with olive oil, and season with salt. Bake for 5-7 minutes to soften slightly. Remove and set aside.
- Heat the remaining olive oil in a large skillet over medium heat. Add the onions and bell peppers, sautéing until softened and slightly caramelized, about 5 minutes. Move the veggies to one side of the skillet.
- Add the sliced beef to the empty side of the skillet. Season with salt, pepper, and optional garlic powder. Cook until the beef is browned.
- Evenly spoon the beef and veggie mixture into each mushroom cap. Top each with shredded cheese.
- Bake for 8-10 minutes until the cheese is melted and bubbly.
- Let cool slightly and serve warm.