Savory Philly-style shaved steak and sautéed peppers stuffed into meaty mushroom caps, finished with melted provolone and a crisp Parmesan topping. Rich, creamy and satisfying with a tender mushroom bite and gooey cheese pull.
Steak-and-Provolone Stuffed Mushrooms
All the melty, savory joy of a Philly cheesesteak tucked into meaty cremini caps for a low-carb, shareable bite.
When you want a cheesesteak but don't want the bread, these mushrooms answer the call. Large cremini caps stand in for rolls, their tender but substantial texture holding a generous mix of quickly seared ribeye or sirloin, softened peppers and onions, and a creamy smear of cream cheese that keeps everything silky under melted provolone.
The flavor is classic Philly—garlicky beef brightened with Worcestershire and Italian seasoning, rounded by butter and olive oil—except it finishes with a crisp Parmesan sprinkle for contrast. Chopping and cooking the reserved mushroom stems with the onion and pepper echoes that umami mushroom note through the filling so every bite feels cohesive and well seasoned.
Technique-wise, this is forgiving: sear the thin steak strips just until browned so they stay tender, hollow the caps slightly so they hold filling, and bake at 400°F until the provolone is gooey and the Parmesan browns. Lining the sheet and using a rack makes cleanup easier and helps the bottoms stay just a touch firm instead of soggy.
These are perfect as a keto-friendly appetizer or a light dinner—make the filling ahead and assemble when guests arrive, or bake straight from the fridge (add a few extra minutes). Serve them warm for maximum cheese pull and enjoy the contrast of a juicy, beefy center against the mushroom’s earthy bite.
Ingredients
How to Make Philly Steak Stuffed Mushrooms
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and set a rack if you have one.
- Wipe the mushrooms clean, remove and reserve the stems, and hollow the caps slightly with a spoon; place caps gill-side up on the prepared sheet and sprinkle lightly with 1/4 tsp salt and a little pepper.
- Finely chop the reserved mushroom stems, peel and finely dice the onion, core and thinly slice the bell pepper, and mince the garlic.
- Slice the steak into thin bite-sized strips (if not pre-sliced). Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the steak strips just until browned (about 2–3 minutes); transfer to a plate and leave any pan drippings.
- Reduce heat to medium, add 2 tbsp butter to the skillet, then sauté the chopped mushroom stems, onion, bell pepper and garlic until softened and golden, about 5–6 minutes.
- Return the steak to the pan with the vegetables, add cream cheese, Worcestershire sauce, Italian seasoning, remaining salt and pepper, and stir until the cream cheese melts into a creamy mixture; taste and adjust seasoning.
- Spoon the steak mixture into each mushroom cap, dividing it evenly. Tear or fold provolone slices to fit and place a portion on top of each stuffed mushroom, then sprinkle grated Parmesan over all.
- Bake in the preheated oven until mushrooms are tender and cheese is bubbling, about 12–15 minutes; if you like a browned top, broil on high for 1–2 minutes, watching closely.
- Remove from oven, let rest 2 minutes, then sprinkle with chopped fresh parsley and serve warm as a hearty keto main or appetizer.
Recipe Card
Philly Steak Stuffed Mushrooms
Savory Philly-style shaved steak and sautéed peppers stuffed into meaty mushroom caps, finished with melted provolone and a crisp Parmesan topping. Rich, creamy and satisfying with a tender mushroom bite and gooey cheese pull.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and set a rack if you have one.
- Wipe the mushrooms clean, remove and reserve the stems, and hollow the caps slightly with a spoon; place caps gill-side up on the prepared sheet and sprinkle lightly with 1/4 tsp salt and a little pepper.
- Finely chop the reserved mushroom stems, peel and finely dice the onion, core and thinly slice the bell pepper, and mince the garlic.
- Slice the steak into thin bite-sized strips (if not pre-sliced). Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the steak strips just until browned (about 2–3 minutes); transfer to a plate and leave any pan drippings.
- Reduce heat to medium, add 2 tbsp butter to the skillet, then sauté the chopped mushroom stems, onion, bell pepper and garlic until softened and golden, about 5–6 minutes.
- Return the steak to the pan with the vegetables, add cream cheese, Worcestershire sauce, Italian seasoning, remaining salt and pepper, and stir until the cream cheese melts into a creamy mixture; taste and adjust seasoning.
- Spoon the steak mixture into each mushroom cap, dividing it evenly. Tear or fold provolone slices to fit and place a portion on top of each stuffed mushroom, then sprinkle grated Parmesan over all.
- Bake in the preheated oven until mushrooms are tender and cheese is bubbling, about 12–15 minutes; if you like a browned top, broil on high for 1–2 minutes, watching closely.
- Remove from oven, let rest 2 minutes, then sprinkle with chopped fresh parsley and serve warm as a hearty keto main or appetizer.
Nutrition
- Carbohydrates
- 6
- Saturated Fat
- 21
- Sodium
- 900
- Fiber
- 1.5
- Unsaturated Fat
- 29
- Protein
- 31
- Fat
- 50
- Cholesterol
- 170
- Trans Fat
- 0.5
- Calories
- 600
- Sugar
- 3