Ingredients:

  • 4 large portobello mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 pound thinly sliced sirloin steak
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 slices provolone cheese
  • Optional: Cheese sauce

Instructions:

  1. Preheat oven to 400°F (200°C). Clean portobello mushrooms. In a small bowl, whisk together olive oil, garlic powder, salt, and pepper. Brush the mushroom caps with the mixture, inside and out.
  2. Heat olive oil in a large skillet over medium heat. Add sliced onions and bell peppers and sauté until softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
  3. In the same skillet, add the thinly sliced steak. Cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Stir in Worcestershire sauce, salt, and pepper.
  4. Add the sautéed onions and peppers back to the skillet with the steak. Toss to combine.
  5. Divide the cheesesteak mixture evenly among the portobello mushroom caps, packing it in nicely.
  6. Top each mushroom with a slice of provolone cheese.
  7. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
  8. Remove from oven and let cool slightly before serving. Drizzle with cheese sauce (optional) and enjoy!