Philly Cheesesteak Stuffed Portobello Mushrooms Recipe

Loaded with tender shaved steak, bell peppers, onions and topped with melted provolone, these sheet-pan Philly cheesesteak stuffed portobello mushrooms are irresistible. This low-carb twist on a classic sandwich delivers the same rich, savory flavors without the bun — perfect weeknight comfort food served alongside crispy potato wedges or a simple salad.

Philly Cheesesteak Stuffed Portobello Mushrooms

This recipe takes the heart of a Philly cheesesteak — juicy, seasoned steak, sautéed peppers and onions, and gooey provolone — and places it inside a roasted portobello cap. The mushrooms become a flavorful, meaty base that soaks up the savory juices while keeping the dish light and low in carbohydrates. It’s a family favorite that’s quick to prepare and easy to customize.

Why we love it: the mushrooms roast down to a tender, almost meaty texture that complements the shaved steak, while a double layer of provolone guarantees melty, gooey bites. It’s a great make-ahead option for busy evenings and works well for a casual dinner or a relaxed weekend meal.

Basic preparation overview:

• Preheat oven and prepare a baking sheet with parchment or foil.
• Clean and hollow the portobellos, add a slice of provolone in each cap, then roast.
• Sauté garlic, peppers and onion until tender, then sear shaved steak with Worcestershire sauce and seasonings.
• Fill each mushroom with the meat and vegetable mixture, top with provolone and bake until melted and bubbling.

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 tsp kosher salt (adjust to taste)
• 1/4 tsp cracked black pepper
• 1 lb shaved steak
• Fresh chives, chopped (optional, for serving)

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil and lightly coat with nonstick spray.
2. Rinse the portobello mushrooms and gently pat them dry. Remove stems and scrape out the gills to create a cavity for the filling. Place the caps stem side up on the prepared baking sheet and place one slice of provolone inside each cap.
3. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the minced garlic and cook for about 1–2 minutes until fragrant.
4. Add the sliced bell peppers, onion, 1 tablespoon Worcestershire sauce and the ground paprika. Season with salt and pepper to taste. Sauté the vegetables for 7–10 minutes, stirring occasionally, until they are softened and slightly caramelized.
5. Push the vegetables to the outer rim of the pan and add the remaining 2 tablespoons of butter to the center. Once melted, add the shaved steak and the remaining tablespoon of Worcestershire sauce. Cook the steak for 3–5 minutes, stirring occasionally, until it begins to brown.
6. Stir the steak and vegetable mixture together and cook for another 2–3 minutes so the flavors meld.
7. Divide the meat and vegetable mixture evenly among the mushroom caps, using roughly 1/4 cup per cap. Top each filled mushroom with the remaining provolone slice.
8. Bake the stuffed mushrooms in the preheated oven for 15–20 minutes, or until the cheese is melted and the mushrooms are tender. If desired, broil for 1–2 minutes at the end to get a golden finish on the cheese — watch closely to prevent burning.
9. Remove from the oven, garnish with chopped fresh chives if using, and serve hot.

Serving suggestions: these stuffed mushrooms are delicious paired with crispy potato wedges, a simple green salad or roasted vegetables. They also work well as a hearty appetizer for sharing.

Make-ahead and storage tips: prepare the filling in advance and refrigerate for up to 48 hours. When ready to serve, fill the mushroom caps and bake as directed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven until warmed through.

More easy sheet pan dinners

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

Craving lighter options? Try

• Zucchini Pizza Bites (recipe idea)
• One-Pan Greek Orzo with Tomatoes and Feta (recipe idea)
• Chili-Garlic Roasted Chicken with Potatoes & Carrots (recipe idea)
• Rosemary Roasted Chicken with Bell Peppers and Potatoes (recipe idea)
• Lemon-Garlic Honey Butter Salmon & Veggies (recipe idea)

These gooey, golden cheesesteak-stuffed mushrooms are a satisfying, lower-carb take on a beloved sandwich. Because the mushroom cap absorbs and concentrates the flavors, each bite is rich and savory without needing bread. They’re ideal for cooler nights or when you want a cozy, flavorful meal with minimal fuss.

Please try this recipe and adjust seasonings to suit your taste. If you make it for family or friends, note any favorite tweaks — extra peppers, a different cheese, or a splash of hot sauce — and enjoy experimenting to make it your own.

Want to receive new recipes by email? Subscribe to your favorite cooking newsletter or blog to get recipe updates and meal ideas delivered straight to your inbox.