Regardless if you’re snacking on these tasty morsels or making them to share, these Philly Cheesesteak Stuffed Mushrooms are too good to pass up, and I’ll show you my tried and true chef tips to make these perfectly every time!
Pretty easy to make and perfect for making ahead of time (just assemble them and bake them before serving), they are meaty, creamy, cheesy, and so gosh darn good, you might not want to share!
And, with all of the flavor of a traditional Philly cheesesteak sandwich but none of the carbs, these cute and tasty easy stuffed mushroom caps are perfect for appetizers, as keto game day snacks, and even for meals.
What You Need To Make Philly Cheesesteak Stuffed Mushrooms
- Sharp knife – do yourself a favor and invest in good quality knives. These Henckels are my favorite, even when working as a chef I used these solid knives
- Cutting board – wood looks nice but it’s not especially sanitary. Use cutting boards that can be disinfected and even put in the dishwasher
- Mixing bowl – another must have in any keto kitchen are good, stainless steel mixing bowls, and these stackable ones are my favorite
- Sheet pan – different from a cookie pan, sheet pans have raised sides to keep liquids from spilling over. Buy good quality commercial-grade pans and you’ll never have to replace them.
- Skillet – I love love my non-stick skillet with a good lid. I use it again and again. Invest in a good one like this!
Ingredients to Make This Easy Philly Cheesesteak Stuffed Mushrooms Recipe
- Mushrooms – get them as large as you can so that you can stuff more filling into them
- Thinly sliced beef – Steak-Umms, deli sliced roast beef, or leftover roast you slice thin will all work
- Red bell pepper
- Cream cheese
- Provolone cheese
- Garlic powder
- Oil or butter for frying
How To Make This Philly Cheesesteak Stuffed Mushrooms Recipe
- Prepare your mushrooms by washing them and popping out the stem end.
- Dice the onion and bell pepper.
- Sautee the onion and bell pepper in the oil or butter until soft. Add the beef and cook through.
- Add the cream cheese to the pan and combine until melted.
- Season with salt and pepper and garlic powder.
- Fill the mushroom caps with the beef mixture. Top with shredded cheese and bake for about 20 minutes at 350-F.
Chef Jenn’s Tips
- Steak-Umms and other cheesesteak beef can have a fair bit of water content added to it. Be sure to drain this water from the pan before you add the cream cheese.
- Chop your onion and bell pepper pretty small so it all fits into the mushroom cap.
- You can change up the mushrooms – try this recipe with cremini mushrooms or jumbo portobellos
- Add a bit of red pepper flakes if you like it spicy!
When To Serve These keto Stuffed Mushrooms
These Philly Cheesesteak Stuffed Mushroom Caps are the perfect game-day snack, but they’re also terrific anytime you need something to munch on.
From potlucks to gatherings of all kinds, put out a tray of these bite-sized morsels of goodness and watch them disappear!
Are Stuffed Mushrooms Freezer Friendly?
Yes! Of course they’ll never be quite as good as they are fresh, but these keto appetizers will freeze just fine.
Freeze them on a sheet pan until frozen, then pop them into a freezer-safe plastic zipper top bag.
They’ll stay fine for about three months in the freezer.
Thaw them in the fridge until thawed, then heat them in the oven or the microwave until warmed through.
Yes! Double yes! Mushrooms are perfect for a keto diet. Not only are they loaded with plenty of nutrients, they are low in carbs and have a bit of fiber, too.
Of course it varies by recipe, but in this recipe you’ll find about XX net carbs per serving. The serving size depends on how big your mushrooms are.
I wash the mushrooms to remove all the growing medium that’s left behind. You can also just use a soft brush to brush them off, but water won’t hurt them.
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Step By Step Process Images
Keto Philly Cheesesteak Stuffed Mushroom Caps
- 1 pound sliced beef
- 8 ounces mushrooms
- 2 ounces cream cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp garlic powder
- 1 tbsp butter
- 1 cup shredded provolone cheese
- Dice the onion and bell pepper. Sautee the veggies in 1 tbsp of butter or oil until softened.
- Add the sliced beef and cook through, removing any accumulated liquid.
- With the heat still on low, add the cream cheese and mix through until combined and saucy.
- Add the garlic powder and season with salt and pepper to taste. Set aside to cool.
- Prepare the mushroom caps by washing the mushrooms and then pop out the stems.
- Put a generous amount of filling in each mushroom cap – how much will depend on the size of the mushroom. Fill them so that there’s a bit of mounded filling at the top. Place the filled mushrooms on a sheet pan.
- Top the mushroom caps with the shredded provolone cheese.
- Bake in a preheated 350-F oven for about 20 minutes or until hot and bubbly.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.