Philly Cheesesteak Stuffed Portobello with Portobello Mushroom
- Gluten Free
- Keto
- American
- Contains Dairy
- Beef
All the key ingredients of a Philly Cheesesteak, onions, peppers, thinly sliced beef and provolone cheese piled into Portobello mushroom caps to make a meaty and deliciously satisfying low-carb dish
Ashley Lane
Founder & Former Chef / Food Enthusiast
Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.
Nutrition Per Serving
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step 1
Start by preheating your oven to 180°C. Thinly slice the steak, onion, and capsicum.
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step 2
In a large skillet, heat up a third of the olive oil over medium heat. Add the onion and capsicum, seasoning them with salt and pepper. Stir often until the vegetables are tender.
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step 3
As the vegetables cook, prepare a large baking sheet. Brush the mushroom caps with another third of the olive oil, season with salt and pepper, and place them stem side-up on the sheet.
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step 4
Once the vegetables are tender, remove them from the heat. Add the remaining olive oil to the skillet and increase heat to medium-high. Season the steak all over with salt and pepper and cook until it's seared on both sides.
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step 5
Turn off the heat and return the vegetable mixture to the pan. Spoon the steak mixture into the mushroom caps, then top everything with grated cheese.
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step 6
Place the baking sheet in the oven and bake until the peppers are tender and the cheese is melted.
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step 7
While your mushrooms are baking, finely chop the parsley. Once your mushrooms are done, remove them from the oven, garnish with the chopped parsley, and serve warm. Enjoy your meal!
Pantry Ingredients
Reviews
Amazing - Could add some garlic or rosemary next time as well!