Philly Cheesesteak Stuffed Portabellas




Paleo Philly CheesesteakI had two strikes against me when I decided to start eating Paleo. I was married to an Italian………. from Philadelphia. Yea, just try to tell an Italian he can’t eat pasta, and a Philly native that they can’t have a cheesesteak.

I’ll stand over here while you do that, out of arms reach.

I know I’ve hit gold when the family gobbles up a dish they would much rather have on a huge roll. This recipe is super easy, and I think it’s way more satisfying than a Cheesesteak from Geno’s or Pat’s, or even Sal’s out in Bucks County because I can pile on as much meat as I want.

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Philly Cheesesteak Stuffed Portabellas

  • Author: Misty
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x


  • 2 lbs Rib Eye steak, thinly sliced
  • 8 large portabella mushrooms
  • 1 large onion, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 2 tablespoons minced garlic
  • Olive oil
  • Dash salt and pepper
  • Provolone cheese – optional


  1. Preheat oven to 350 degrees
  2. Clean the mushrooms, brush inside with olive oil, and cook for 10 minutes. Drain any liquid that has been released.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add onions, peppers, garlic, salt and pepper. Cook until onions are carmelized. Set aside.
  5. Add the steak to the pan and cook until done, around 8 minutes.
  6. Combine onions and peppers with the meat and cook for 2 minutes
  7. Stuff mushrooms with steak mixture, top with cheese if desired.
  • Category: Dinner
  • Cuisine: American