A delicious low-carb alternative to a traditional cheesesteak sub. You can add any of your favorite cheesesteak add-ins to the filling: onions, peppers, jalapeños.
I like to use this pre-sliced shaved beef steak. It makes for a quick and easy dinner prep. I usually give this pre-shaved meat a coarse chop so that there are no large slices of beef.
RECIPE:
Cheesesteak Stuffed Portobello Mushrooms
4 large Portobello mushrooms
About 1 cup shredded mozzarella or provolone cheese, divided
1 Tbs butter
1 onion, halved and sliced
1-2 jalapeño peppers, seeded and diced
½ of a red or green pepper, seeded and sliced (optional)
2 cloves garlic, minced
1 lb thinly sliced sirloin steak (shaved, if possible)
1 tsp steak seasoning
½ tsp onion powder
1/8 tsp black pepper
Preheat oven to 400°F. Lightly spray a baking dish with olive oil spray.
Remove the stems and scrape out the inside gills of the Portobello mushrooms. Place in prepared baking dish. Sprinkle 1-2 Tbs of shredded cheese into the center of each mushroom.
Melt butter in a large skillet. Add onion, jalapeños, sliced peppers, and garlic to the skillet and sauté until barely softened. Add beef to the skillet and cook over medium-high heat until beef is cooked through and any liquid has evaporated. Stir in steak seasoning, onion powder, and black pepper. Taste, and add salt, if needed (many steak seasoning blends are very salty, so taste before adding any additional salt).
Spoon cooked beef mixture into the mushrooms. Bake for 20 minutes. Top filled mushrooms will remaining cheese and return to the oven; bake for an additional 10 minutes, or until cheese is bubbly and beginning to brown.
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