So I’d eat pretty much anything if you put the words “Philly Cheese Steak” in the name.
Pizza? Done it. Meatballs? Yup. Broccoli? Sure, why not?
Ice cream? Alright, let’s not get too carried away…
Fortunately, mushrooms not only taste great with steak, cheese, and caramelized onions – they also make the perfect vehicle with which to deliver it into your face. I’m pretty sure that qualifies as a win/win right there.
I chose to use larger Portobello mushroom caps for this stuffed mushrooms recipe since we were eating it as a main course, but you could just as easily use baby bellas, making this a perfect low carb appetizer recipe.
Another feature to love about this low carb stuffed mushroom recipe is how easy it is to prepare. I used deli roast beef that was already sliced, then all I had to do was give it a quick chop to get the pieces bite-sized – easy peasy!
The mushrooms I pre-cooked in the microwave, so they’d already be nice and soft when I filled them with the beef and onion mixture – eliminating the need to bake them a long time to get the mushrooms cooked through.
And there is little worse than biting into a stuffed mushroom that is still raw in the middle. Yuck.
Once I stuffed the pre-cooked mushrooms with the beef and onion mixture, all I had to do was slap the cheese on top and pop them under the broiler to brown. The entire process from start to finish took about 15 minutes – perfect for a weeknight or anytime you need dinner on the table FAST!
You could also assemble these Philly Cheese Steak stuffed mushrooms and store them in the fridge earlier, then bake, grill or microwave them to heat through and serve whenever you want.
I probably don’t need to tell you that this will be a popular recipe with your family and friends, so be sure to make plenty if you’re planning to share!
Low Carb Philly Cheese Steak Stuffed Mushrooms
- Yield: 4 servings 1x
Description
The whole family will love this super easy recipe that is loaded with beef, onion, and cheese! Gluten free, low carb, and keto friendly!
Ingredients
- 4 large portobello mushroom caps – or 16 smaller caps for appetizer sized
- 2 cups chopped deli roast beef (about 1lb)
- 1 cup onion, sliced
- 3 Tbsp butter
- 1/4 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
- 2 tsp dijon mustard
- 4 slices provolone cheese
Instructions
- Combine the sliced onions, butter, garlic powder, salt, and pepper in a medium saute pan. Cook over medium heat until the onions are soft and starting to brown.
- Meanwhile, place the mushroom caps upside down on a paper towel-lined plate and microwave on high for 3 minutes. Turn mushrooms over and microwave for another 2 minutes.
- Add the beef to the onions and cook for 2 minutes.
- Remove from the heat and stir in the mayonnaise and mustard – stir well.
- Taste and season with additional salt and pepper as desired.
- Stuff the mushroom caps generously with the beef mixture (about 1/2 cup per cap if making four large ones), then top with a slice of cheese.
- Broil for 2-3 minutes, or until the cheese is browned and bubbling. Serve hot.
- Alternatively you could bake for 15 minutes at 375 degrees (F) or grill them over indirect heat with the cover down for about 6 – 8 minutes.
Notes
Approx nutrition info per serving: 422 calories, 31g fat, 5g net carbs, 29g protein
- Category: Entree or Appetizer
- Cuisine: American
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Christina Swan says
Husband gave this an 11 out of 10. I had a leftover sirloin steak that I used for the meat. I wish Portabellas were a little less pricey, this was easy and delicious, added a bit of pepperoncini peppers. I served them with sautéed garlicky zucchini and yellow squash.
Thanks once more Melissa!
Mellissa Sevigny says
11 out of 10?!?! Tell him I’ll take it – and thank you!
Debra says
We really enjoyed this recipe. Addded some green peppers and 2 oz of cream cheese but other then that. So much easier then cooking steak and flavor is the same. Thank you
Leslie Miller says
This is one of my favorite recipes, it has pretty much become a staple for me. I love the ease of using deli roast beef over steak options. It’s easy to alter – maybe I want to add bell pepper to my mix, or maybe I want it in a bell pepper instead of a mushroom, or to be honest it’s hard not to eat it with a fork right out of the pot, lol! Also, my husband doesn’t like mushrooms and is more carb friendly so I can always make the mix and he can add it to a roll instead, so it’s easy to please all parties. Easy to save the mix to make on other days, this is a versatile meal.
Mellissa Sevigny says
Great ideas to make this work for everyone Leslie – thanks for sharing!
Sukey says
Used fresh thinly sliced sirloin, chopped onions, the seasonings minus cream stuff but added Worcestershire. Did the rest like the recipe called for. Oh and smaller mushrooms. Hit of the appetizer party!
Julie says
If you are going to do the grill method, do you still need to pre-cook the mushrooms? If so, how long would that take in the oven? Thank you! I am loving your recipes!
JessiBear says
https://www.ibreatheimhungry.com/low-carb-philly-cheese-steak-stuffed-mushrooms/
One of my fave recipes!
Tami says
Sooooo good. My family was fighting over the last one. Definitely making again. Just might have to make more next time.
Deborah says
What a terrific quick meal! As I am cooking for one and the portobellos come in a pack of 2 at my grocer, I had the for lunch both yesterday and today. Was a little bit skeptical about microwaving the portos but you were right….worked out perfectly. Not soggy of mushy at all (for only 1 porto at a time did 2 min on one side, flipped and did 1 min on the second…perfect). Subbed horseradish for dijon today and found I preferred that (horseradish and beef lover that I am). Great little open faced sandwich….and frankly, better than the original with bread. The mushroom adds so much flavor. Thank you !