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Philly Cheese Steak Stuffed Portobellos

Servings: 4

Ingredients

  • 3 Tbsps extra-virgin olive oil or avocado oil, divided
  • 4 medium portobello mushrooms stems removed
  • 2 onions sliced (I used a sweet onion & a red onion)
  • 2 bell peppers sliced (colors of your choice)
  • 2 Tbsps coconut aminos Bragg's liquid aminos, or low sodium soy sauce
  • sea salt and freshly ground black pepper to taste
  • 1 lb. sirloin or ribeye steaks of choice
  • 4 oz provolone cheese
  • a small handful of parsley leaves freshly chopped

Instructions

  • Remove the stems of each mushroom.
  • Brush your mushrooms with 1 tablespoon of oil and season with salt and pepper; set aside.
  • Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
  • Next, season your steaks with sea salt and pepper to your taste.
  • Add 1 tablespoon of oil in a large skillet over medium-high heat.
  • Add steak to the hot oil and sear each side until slightly brown, about 4 minutes on each side.
  • Once done to your liking, remove from the pan and set aside.
  • Using the same pan, heat remaining tablespoon of oil until hot.
  • Add in onions and bell peppers.
  • Cook for 5 minutes stirring occasionally until veggies are tender crisp.
  • Once finished cooking, set aside.
  • Thinly slice your steaks into bite-sized pieces and add them into a large bowl with the sautéed veggies.
  • Stir in coconut aminos.
  • Place mushrooms stem side up onto your prepared baking sheet.
  • Spoon your steak and veggie mixture into the mushrooms, then sprinkle with cheese.
  • Bake in your preheated oven for 12-15 minutes or just until cheese is melty and mushrooms are tender.
  • Sprinkle with parsley and serve hot.
  • Enjoy!