Loaded with succulent steak, vibrant bell peppers, and sweet onions, then crowned with creamy, melted provolone cheese, these sheet pan stuffed mushrooms are an absolute sensation! This inventive, low-carb take on the classic Philly cheesesteak has become a weekly dinner staple in our home, and honestly, we never miss the bun. Served alongside crispy garlic parmesan potato wedges, it’s the ultimate easy and comforting meal for any occasion.

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Philly Cheesesteak Stuffed Portobello Mushrooms: A Low-Carb Delight

Where do we even begin to rave about these incredible cheesesteak-stuffed portobello mushrooms? They’ve taken our dinner routine by storm, becoming such a beloved fixture that I barely have to suggest them before my partner, Mike, is already donning his apron and heading for the kitchen. It’s an effortless culinary rhythm we’ve fallen into, and there’s something truly wonderful about a man who loves to cook!

I owe a huge debt of gratitude to Mike for introducing me to this brilliant recipe. He ingeniously transformed one of my all-time favorite comfort foods – the American classic cheesesteak, with its tender, melt-in-your-mouth steak, sweet bell peppers, and gooey cheese in every bite – into a healthier, yet equally satisfying, version. This dish offers all the robust, savory flavor of a traditional cheesesteak, but instead of a carb-heavy bun, the luscious filling is nestled perfectly within a sizzling portobello mushroom cap. The result? Maximum cheesesteak bliss without the carb overload, and trust us, you won’t miss the bread one bit!

It brings me immense joy to share this family favorite with you. From the youngest critics to the most seasoned palates, everyone adores it, and it’s constantly requested. When a dish gets this much unanimous approval, you know you’ve got a winner on your hands! Get ready to dive into the simple steps and discover the magic of this delightful creation.

Ready to create your own mouthwatering Philly Cheesesteak Stuffed Portobello Mushrooms?

Why Portobello Mushrooms Are the Perfect Canvas

The genius of this recipe lies in its star ingredient: the mighty portobello mushroom. These large, meaty fungi aren’t just a low-carb alternative to bread; they bring their own earthy, umami-rich flavor and satisfying texture to the dish. Their cap shape provides a natural bowl for the flavorful cheesesteak filling, ensuring every bite is packed with savory goodness. Plus, cooking them on a sheet pan makes cleanup a breeze, solidifying this as a go-to weeknight meal that doesn’t compromise on taste or health. It’s a smart choice for anyone seeking gluten-free options or simply looking to incorporate more vegetables into their diet without sacrificing the hearty satisfaction of a classic comfort food.

Unpacking the Flavors: Key Ingredients for an Authentic Taste

Achieving that authentic Philly cheesesteak experience requires a thoughtful combination of ingredients, each playing a crucial role in the symphony of flavors.

Shaved Steak: The cornerstone of any great cheesesteak. Look for thinly sliced ribeye or sirloin. The thinness allows it to cook quickly and become incredibly tender, absorbing all the delicious seasonings.
Bell Peppers and Onions: A colorful medley of green and red bell peppers, along with a sweet yellow onion, provides essential sweetness, a slight crunch, and aromatic depth that balances the richness of the steak and cheese. Sautéing them until tender brings out their natural sugars and makes them wonderfully fragrant.
Provolone Cheese: The quintessential cheesesteak topping. Its mild, slightly tangy flavor and superior melting qualities create that irresistible gooey, stretchy layer that we all crave.
Worcestershire Sauce: This secret weapon adds a powerful punch of umami, deepening the savory notes of the steak and vegetables. It’s a key ingredient for developing that complex, rich flavor profile.
Garlic and Paprika: Minced garlic provides a fragrant foundation, while ground paprika introduces a subtle warmth and a beautiful hue to the filling. Together with salt and pepper, these spices elevate the overall taste.

Each component is carefully chosen to replicate the beloved flavors of a traditional Philly cheesesteak, creating a dish that is both familiar and exciting in its innovative presentation.

Step-by-Step Instructions for Your Stuffed Portobello Masterpiece

Follow these easy steps to bring this delicious meal to life. The beauty of this recipe lies in its simplicity and the use of a single sheet pan for minimal cleanup.

Preheat your oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper or aluminum foil. This step is crucial for easy cleanup and preventing the mushrooms from sticking.
Gently rinse your portobello mushrooms and pat them thoroughly dry. Carefully remove the stems and, using a spoon, scrape out the dark gills from the underside of each mushroom cap. This creates a larger, cleaner cavity for your delicious steak mixture. Place the prepared mushroom caps on your baking sheet, stem side up. Place one slice of provolone cheese inside each portobello cap.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbling, add the minced garlic and cook for 1-2 minutes until it becomes fragrant. Add the chopped bell peppers, onion, 1 tablespoon of Worcestershire sauce, and ground paprika. Season with salt and pepper to taste. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp.
Once the vegetables are tender, push them to the outer rim of the pan, creating a clear space in the center. Add the remaining 2 tablespoons of butter to the empty space. Once melted, add the shaved steak and the remaining 1 tablespoon of Worcestershire sauce. Cook the steak for 3-5 minutes, breaking it apart with a spoon and lightly browning it.
Mix the cooked steak and the sautéed pepper-onion mixture together in the skillet. Continue to cook for an additional 3 minutes, allowing all the flavors to meld beautifully.
Divide the flavorful meat and veggie mixture evenly among the mushroom caps, filling each one generously (approximately 1/4 cup of mixture per cap). Place an additional slice of provolone cheese on top of the filling in each mushroom cap.
Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the cheese is perfectly melted and bubbly, and the mushroom caps are tender.
Serve immediately and savor every delicious bite!

For a complete ingredient list and detailed recipe, please continue reading below.

Tips for Success and Delicious Variations

To ensure your Philly Cheesesteak Stuffed Portobello Mushrooms turn out perfectly every time, consider these helpful tips:

Mushroom Selection: Choose large, firm portobello caps that are relatively uniform in size for even cooking. Avoid any with soft spots or excessive moisture.
Don’t Overcrowd the Pan: When cooking the vegetables and steak, give them space in the skillet. Crowding the pan can steam the ingredients instead of browning them, which is essential for flavor development. If necessary, cook the steak in two batches.
Custom Cheese Blend: While provolone is classic, feel free to experiment with other cheeses. A mix of provolone and mozzarella, or even a touch of white cheddar, can add delightful complexity.
Spice It Up: For those who enjoy a little heat, a pinch of red pepper flakes added to the vegetable mixture can provide a welcome kick.
Meal Prep Friendly: You can prepare the steak and vegetable mixture ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. When ready to bake, simply stuff the mushrooms and proceed with the recipe.
Garnish for Freshness: A sprinkle of fresh chopped chives or parsley before serving adds a burst of color and a fresh finish.

These small adjustments can make a big difference, allowing you to tailor the recipe to your personal preferences and culinary needs.

More Easy Sheet Pan Dinners to Love:

3-Ingredient BBQ Chicken Stuffed Sweet Potatoes
One-Pan Meatloaf and Roasted Potatoes
BBQ Pork Tenderloin with Sweet Potato Fries
One-Pan Roasted Sausage, Peppers and Potatoes

Craving Lighter Options? Explore These Delicious Recipes:

Zucchini Pizza Bites
One-Pan Greek Orzo with Tomatoes and Feta
Chili-Garlic Roasted Chicken with Potatoes & Carrots
Rosemary Roasted Chicken with Bell Peppers and Potatoes
Lemon-Garlic Honey Butter Salmon & Veggies in Foil

Why This Recipe Will Become Your New Obsession

There’s truly nothing not to love about these gloriously gooey, golden-baked cheesesteak-stuffed portobello mushrooms! The humble mushroom cap transforms into the perfect vessel for an easy, low-carb twist on the beloved classic cheesesteak. All that deep, rich, savory flavor truly sings without the presence of bread to soak it up. In my humble, semi-professional opinion, the mushrooms actually *enhance* the experience, allowing the complex notes of the steak, peppers, onions, and cheese to shine through even more intensely.

We adore serving these with a generous batch of our Crispy Garlic Parmesan Potato Wedges, pairing it with a chilled beer, and settling onto the couch for a cozy movie night. It’s the quintessential comfort meal, perfectly suited for cooler evenings ahead. I eagerly anticipate many more nights of portobello cheesesteak feasting with my family. These fly off the pan every single time!

If you’re a cheesesteak enthusiast like us, I wholeheartedly encourage you to give this recipe a try. Please come back and leave a comment and a star rating if it becomes a success in your kitchen, or if you have any suggestions for improvements. Your feedback is invaluable, and I would absolutely love to hear from you!

Philly Cheesesteak Stuffed Portobello Mushrooms

Yield:
4 servings (1 portobello each)

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients

Nonstick cooking spray
4 whole portobello mushrooms, stems and gills removed
8 slices provolone cheese, divided
1/4 cup butter, divided
2 garlic cloves, minced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 Tbsp. Worcestershire sauce, divided
1/2 tsp. ground paprika
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 lb. shaved steak (such as ribeye or sirloin)

For serving (optional):

Fresh chives, chopped

Instructions

Preheat the oven to 375 degrees F (190 C). Line a large baking sheet with parchment paper or foil.
Rinse mushrooms and gently pat dry. Remove stems and gills to create an open cavity for the steak mixture. Place on the prepared baking sheet, stem side up. Place one piece of provolone cheese inside of each portobello cap.
In a large skillet set to medium-high heat, melt 2 Tbsp. butter. Once melted, add minced garlic. Cook for 1-2 minutes, until fragrant. Add chopped bell peppers, onion, 1 Tbsp. Worcestershire sauce, and ground paprika. Add salt and pepper, to taste. Cook for 7-10 minutes until veggies are tender, stirring occasionally.
Move veggies to the outer rim of the pan. Add the remaining 2 Tbsp. butter to the cleared space. Once melted, add shaved steak and the remaining 1 Tbsp. Worcestershire sauce. Cook for 3-5 minutes, breaking the meat apart, until lightly browned.
Mix the cooked steak and pepper-onion mixture together in the skillet, and cook for an additional 3 minutes to combine flavors.
Divide the meat and veggie mixture evenly among each mushroom cap (about 1/4 cup of mixture in each). Place a provolone cheese slice on top of each filled mushroom.
Bake for 15-20 minutes, or until the cheese is beautifully melted and bubbly, and the mushrooms are tender.
Garnish with fresh chives (if using) and enjoy immediately!

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