Loaded with juicy steak, bell peppers, onions and topped with melty provolone cheese, these sheet pan stuffed mushrooms are mouthwatering! We crave these delicious, low-carb cheesesteaks every week for dinner… and we never miss the bun! Served with crispy potato wedges, this is an easy, cozy comfort meal for all.
Philly Cheesesteak Stuffed Portobello Mushrooms
Where to begin with these cheesesteaks?
We crave these every week, so much that I hardly have to beg my man to cook them for us. That’s right, we’re on autopilot now, baby. Gotta love a man unafraid to throw on an apron and throw down in the kitchen! #keeper
I bow down to Mike for this recipe, because he introduced me to a healthy-ish version of one of my favorite comfort foods ever – the American classic, tender, melt-in-your-mouth cheesesteak oozing with cheese, juicy steak and bell peppers in every bite. But, now? She gets a makeover. Nestled all snug in a sizzling portobello mushroom, you get maximum cheesesteak flavor without the all the carb loading. And, you never miss the bun!
I am so excited to share this family favorite with you. The kids love it, we love it, and it keeps getting requested by all. So, we must be doing something right!
Let’s jump into the simple steps and get cookin’.
Ready to make your own Philly Cheesesteak Stuffed Portobello Mushrooms?
• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.
• Rinse portobello mushrooms and gently pat dry. Remove stems and gills to create an open cavity for steak mixture. Place on 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, melt 2 Tbsp. butter. Once melted, add minced garlic. Let 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. Let cook for 7-10 minutes until veggies are tender, stirring occasionally.
• Move veggies to the outer rim of the pan. Add remaining 2 Tbsp. butter. Once melted, add shaved steak and remaining 1 Tbsp. Worcestershire sauce. Cook for 3-5 minutes to lightly brown the meat.
• Mix meat and pepper-onion mixture together, cook an additional 3 minutes.
• Divide meat and veggie mixture between each mushroom cap (about 1/4 cup of mixture in each). Place a provolone cheese slice on top of each.
• Bake for 15-20 minutes, or until cheese is melted and mushrooms are tender.
Keep reading for full ingredient list + recipe, below
More easy sheet pan dinners:
• 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? Try:
• 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
There is nothing not to love about these gooey, golden cheesesteaks! The mushroom cap is the perfect canvas for an easy, low-carb sheet pan twist on the classic tasty cheesesteak. All that deep, rich flavor really pops without the bread soaking it up – so, in my semi-professional opinion – the mushrooms make this even better!
We enjoy serving these with a batch of Crispy Parmesan Potato Wedges, pouring a beer, and squishing on the couch in front of a cozy movie.
It is so perfect for the cooler evenings ahead and I look forward to many more nights of portobello cheesesteak feasting with the family. These fly off the pan every time!
Please give these a go, if you love cheesesteaks like we do. I hope you leave a comment and a star rating, if it’s a success or if you have any suggestions for improvements. I would love to hear from you!
Philly Cheesesteak Stuffed Portobello Mushrooms
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 pepper, thinly sliced
- 1 medium red 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
For serving (optional):
- Fresh chives, chopped
Instructions
- Preheat the oven to 375 degrees F. 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 steak mixture. Place on 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, melt 2 Tbsp. butter. Once melted, add minced garlic. Let 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. Let cook for 7-10 minutes until veggies are tender, stirring occasionally.
- Move veggies to the outer rim of the pan. Add remaining 2 Tbsp. butter. Once melted, add shaved steak and remaining 1 Tbsp. Worcestershire sauce. Cook for 3-5 minutes to lightly brown the meat.
- Mix meat and pepper-onion mixture together, cook an additional 3 minutes.
- Divide meat and veggie mixture between each mushroom cap (about 1/4 cup of mixture in each). Place a provolone cheese slice on top of each.
- Bake for 15-20 minutes, or until cheese is melted and mushrooms are tender.
- Enjoy!
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Such a delicious recipe!