I 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.
PrintPhilly Cheesesteak Stuffed Portabellas
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 1x
Scale
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees
- Clean the mushrooms, brush inside with olive oil, and cook for 10 minutes. Drain any liquid that has been released.
- Heat olive oil in a large skillet over medium heat.
- Add onions, peppers, garlic, salt and pepper. Cook until onions are carmelized. Set aside.
- Add the steak to the pan and cook until done, around 8 minutes.
- Combine onions and peppers with the meat and cook for 2 minutes
- Stuff mushrooms with steak mixture, top with cheese if desired.
- Category: Dinner
- Cuisine: American
