Philly Cheesesteak Stuffed Portobellos
Craving the delicious flavor of a Philly Cheesesteak sandwich but watching the calories? Try these Philly Cheesesteak stuffed Portobello mushroom caps instead for a hearty and delicious but more calorie friendly version of this classic dish!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 292 kcal
- 3 tbsp olive oil
- 4 portobello mushroom caps
- 1 yellow onion sliced
- 1 red onion sliced
- 2 tbsp soy sauce
- salt and pepper to taste
- 1 lb sirloin steak sliced
- 4 oz provalone
- parsley fresh, chopped
Preheat your oven to 375F and line a baking sheet with parchment paper.
Scrape out the stem and gills of the mushrooms. Brush the mushroom caps with olive oil and season with salt and pepper.
Season the steak with salt and pepper to taste.
Set a large skillet over medium-high heat and add olive oil. When the oil is hot enough to shimmer, add the steak and sear each side until browned, about 5 minutes each.
When the steak is cooked, remove from the pan and let rest.
Add 1 tbsp oil to the pan and add onions and peppers. Cook for about 5 minutes until the onions are translucent and the veggies are tender. Set aside.
Thinly slice the steaks. Add to a bowl with the veggies and the soy sauce and toss to combine.
Place the mushroom caps on the baking sheet, hollow side up. Spoon the steak and veggie mixture into the caps, and then sprinkle generously with cheese.
Bake 12-15 minutes, or until the cheese is melted and the mushrooms are tender.
Sprinkle with fresh parsley and serve hot.
Keyword cheese, mushrooms, onion, peppers, portobello, steak, veggies