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Philly cheesesteak is an iconic sandwich that hails from Philadelphia, Pennsylvania. It consists of thinly sliced beefsteak, typically ribeye, cooked on a griddle with onions and peppers, then topped with melted cheese, usually provolone or Cheez Whiz. This hearty and flavorful sandwich has become a beloved American dish and has found its way into many different forms, including casseroles, wraps, and even stuffed vegetables.
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One such innovative twist on the classic Philly cheesesteak is the Philly Cheesesteak Stuffed Mushroom. By using large, meaty mushrooms as the base, this version of the Philly cheesesteak offers a bite-sized, low-carb alternative to the traditional sandwich. The mushrooms serve as the perfect vessel for the rich flavors of seasoned beef, sautéed onions, and gooey melted cheese.
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These stuffed mushrooms are not only delicious but also versatile. They make for an excellent appetizer at parties, a side dish for a weeknight meal, or even a fun way to switch up your usual cheesesteak routine. With their combination of savory beef, caramelized onions, and rich cheese, Philly Cheesesteak Stuffed Mushrooms are a crowd-pleasing treat that’s sure to impress.
Step-by-Step Instructions for Philly Cheesesteak Stuffed Mushrooms
Step 1: Preparing the Mushrooms
- Clean the Mushrooms: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture, which could affect the texture and baking process.
- Remove the Stems: Carefully twist and remove the stems from the mushrooms. Save them for later, as they can be chopped and added to the filling for extra flavor. Use a spoon to gently hollow out the caps, creating a well for the filling. Set the mushroom caps aside on a baking sheet lined with parchment paper.
Step 2: Cooking the Beef and Vegetables
- Sauté the Vegetables: Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced onions and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they are softened and slightly caramelized. Add the minced garlic in the last minute of cooking, stirring to avoid burning.
- Cook the Beef: In the same skillet, increase the heat to medium-high and add another tablespoon of oil or butter. Add the thinly sliced beef to the pan and season with salt and pepper. Cook for 4-5 minutes, stirring frequently, until the beef is browned and cooked through. If the beef releases excess moisture, allow it to cook off before proceeding.
Step 3: Assembling the Stuffed Mushrooms
- Combine the Filling: Once the beef and vegetables are cooked, combine them in a bowl. Stir in 1 ½ cups of provolone or American cheese (or a mix of both) and mix until the cheese is melted and the ingredients are evenly distributed.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, pressing down gently to pack the mixture in. Be generous with the filling, as the mushrooms can hold quite a bit.
Step 4: Baking the Mushrooms
- Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on the prepared baking sheet.
- Bake: Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden. If you like a crispy topping, sprinkle a small amount of parmesan cheese on top of each mushroom before baking.
Step 5: Garnishing and Serving
- Once the mushrooms are done, remove them from the oven and let them cool for a few minutes before serving.
- Garnish with chopped fresh parsley and serve hot as an appetizer or side dish. You can also pair them with a small salad or your favorite dipping sauce, such as ranch or hot sauce.
Variations of Philly Cheesesteak Stuffed Mushrooms
While the classic Philly Cheesesteak Stuffed Mushroom is a crowd-pleaser, there are plenty of ways to customize it based on dietary preferences or creative twists.
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1. Vegetarian Philly Cheesesteak Stuffed Mushrooms
Replace the beef with sautéed mushrooms, zucchini, or a combination of other vegetables. You can also use plant-based meat alternatives like Beyond Beef or Impossible meat for a vegetarian take.
2. Keto Philly Cheesesteak Stuffed Mushrooms
For a keto-friendly version, simply stick with the classic beef and cheese filling, but avoid adding bread crumbs or any ingredients with high carbs. The mushrooms themselves are low in carbs, making them perfect for a keto dish.
3. Spicy Philly Cheesesteak Stuffed Mushrooms
Add some heat to your stuffed mushrooms by incorporating sliced jalapeños or chili flakes into the filling. You can also drizzle the finished mushrooms with hot sauce or a spicy cheese blend to elevate the flavor profile.
4. Philly Cheesesteak with Mushrooms and Bacon
For extra richness and flavor, add crumbled cooked bacon to the beef and vegetable filling. The bacon adds a smoky, savory depth to the dish that complements the cheesesteak filling beautifully.
5. Philly Cheesesteak with Cheese Whiz
To stay true to the authentic Philly experience, you can use Cheez Whiz instead of provolone or American cheese. Simply melt the Cheez Whiz and stir it into the beef and vegetable mixture before stuffing the mushrooms.
Tips for Perfect Philly Cheesesteak Stuffed Mushrooms
1. Use Fresh, High-Quality Ingredients
The quality of the beef and mushrooms will make a huge difference in the final result. Use fresh, tender beef and avoid pre-packaged or frozen vegetables for the best flavor and texture.
2. Don’t Overstuff the Mushrooms
Mushrooms are delicate, and while it’s tempting to pack them full, overstuffing can cause them to break or become soggy. Pack the filling lightly but generously to ensure the mushrooms retain their shape during baking.
3. Customize the Filling
Feel free to adjust the filling ingredients based on your preferences. Adding extras like sautéed spinach, fresh herbs, or even a little bit of mustard or Worcestershire sauce can help enhance the flavor.
4. Watch the Baking Time
Keep an eye on the mushrooms while they bake to avoid overcooking them. If left in the oven for too long, the mushrooms can become rubbery, and the cheese may burn.
Conclusion
Philly Cheesesteak Stuffed Mushrooms offer an irresistible twist on the classic Philly cheesesteak, combining the rich, savory flavors of seasoned beef, caramelized onions, and melted cheese in a single bite-sized dish. Whether you’re hosting a party, preparing a casual dinner, or just craving something different, these stuffed mushrooms are sure to impress.
With endless variations and the ability to customize the fillings to suit your tastes, Philly Cheesesteak Stuffed Mushrooms are as versatile as they are delicious. Whether you stick with the classic recipe or try your own creative twist, they are sure to be a hit. Serve them as an appetizer, side dish, or main course — and watch them disappear in no time.
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 12 large white mushrooms (stems removed, caps cleaned)
- 1 tablespoon olive oil
- 1/2 pound thinly sliced beef steak (such as ribeye or flank steak), cut into small strips
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 cup shredded provolone cheese (or a mix of provolone and mozzarella)
- 1 tablespoon Worcestershire sauce
- Fresh parsley (optional, for garnish)
Instructions
- Prep the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushroom caps with a damp paper towel and remove the stems, carefully hollowing out the inside to make room for the filling. Set the mushroom caps aside.
- Cook the Steak and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chopped onions and green bell pepper and sauté for about 3-4 minutes until softened. Add the thinly sliced beef and cook for another 3-4 minutes, breaking up the beef as it cooks. Season with garlic powder, salt, and pepper. Stir in Worcestershire sauce and cook for another 2 minutes until everything is well combined. Remove from heat and let it cool slightly.
- Prepare the Filling: In a mixing bowl, combine the cream cheese, mayonnaise, and half of the shredded provolone cheese. Add the cooled beef and vegetable mixture and mix until everything is fully incorporated.
- Stuff the Mushrooms: Spoon the Philly cheesesteak filling into each mushroom cap, pressing it down slightly to pack it in. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake: Sprinkle the remaining shredded provolone cheese over the stuffed mushrooms. Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
- Serve: Garnish with freshly chopped parsley if desired and serve hot.
Notes
- Mushroom Size: Choose mushrooms that are large enough to hold the filling but not too big that they become difficult to handle. You can also use baby bella mushrooms for more flavor.
- Beef: If you don’t have thinly sliced steak, you can substitute with ground beef or turkey, though the flavor will be slightly different.
- Cheese Options: While provolone is traditional for Philly cheesesteaks, feel free to experiment with other cheeses like mozzarella, cheddar, or even American cheese for a gooey texture.
- Make Ahead: You can prepare the stuffed mushrooms ahead of time and refrigerate them before baking. Just bake them right before serving for best results.
- Vegetarian Option: Swap out the steak for sautéed mushrooms, tofu, or another plant-based protein for a vegetarian version.
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