The other night while scrolling my Facebook feed, I saw one of those recipe videos that a friend shared. You know the ones I mean, by Tasty or Yummly or whoever, that are sped-up, top-down, and design to make the viewer drool?
This one was for Philly Cheese Steak Sloppy Joe’s. It looked amazing. I knew instantly that I could create a leaner version of it. I also knew that bread wasn’t really worth my carbs right now, so my good friend the portobello mushroom would be the perfect substitute. Besides, who doesn’t like mushrooms on their cheese steaks as well?
People who don’t like good things, that’s who.
I rounded up some ingredients according to the original recipe, and some on my own. I chose lean 93/7 ground beef instead of ground chuck, but you could go higher fat, or even use OG thin sliced ribeye chopped up sandwich style if fat isn’t a concern for you.
The other most important ingredient is cheese, of course. For melting into the beef mixture, I used my favorite Velveeta Queso Blanco. I just love the mild taste and creamy, melty texture of this. You can use whatever you want, but choose something that melts well.
For the topping, I originally planned on sliced Provolone as you can see in the first picture… only I opened the package and discovered that it had gone moldy.
So I went with whatever shredded cheese was in my fridge, some cheddar blend I think, but next time I’ll use Provolone.
The instructions for the recipe are pretty darn simple: Brown ground beef, mix in veggies, season with sauces, add in queso cheese until melted, stuff inside mushroom caps, bake, top with cheese, bake again. If you need more detail, you can find it in the recipe card below.
This dish is filling and cheesy and delicious and sure to please even the most discerning “meat and potatoes” types, while being low enough in carbs to allow for more volume in your meal. I liked to have mine with a side of cooked greens!
Philly Cheese Steak Stuffed Portobello Mushrooms
Ground beef combined with cheese, peppers, and onions, stuffed into juicy portobello mushroom caps creates a delicious low-carb version of the iconic Philadelphia sandwich.
- 6 whole portobello mushrooms, stems and gills removed
- 1.25 lb lean ground beef
- 1 whole green bell pepper, finely chopped
- 1 whole medium onion, finely chopped
- 3 tbsp steak sauce (optional)
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 5 oz Velveeta queso blanco or queso cheese of choice Cut into 1 inch blocks or slices for easier melting
- to taste Salt & pepper
Preheat oven to 400º.
Prepare the Philly Cheese Steak Mix
Brown and drain the ground beef. While the beef is cooking, finely chop the bell pepper and onion if you haven't already.
Remove the browned ground beef from the pan and set aside. Add chopped bell pepper and onion to hot pan. Cook until onion is soft and pepper is tender, but neither are completely cooked.
Return beef to pan with pepper and onion. Add broth, Worcestershire sauce, steak sauce, and salt & pepper, stirring to combine. Allow to simmer 4-5 minutes to incorporate flavor and finish cooking pepper and onion.
Add queso in blocks or slices, stirring continuously to melt cheese and combine. Turn down heat to low while preparing the mushroom caps.
Prepare the Portobello Mushroom Caps
Wipe or rinse and pat dry, remove stems and gills from mushrooms.
Coat a casserole dish with nonstick spray or cooking oil of choice.
Lightly spray or coat each mushroom cap, inside and out, with nonstick spray or cooking oil of choice. Season each cap, inside and out, with salt and pepper to taste.
Place mushroom caps in dish upside-down, so that they are little bowls.
Fill each cap with evenly with beef mixture. You may have some leftover depending on the size of your caps and how much you fill them.
Bake at 400º for 20 minutes or until mushrooms are tender.
Remove from oven and top with Provolone cheese slices or sprinkle evenly with shredded cheese.
Return to oven and bake an additional 10 minutes or until cheese is melted.