Philly Cheesesteak Stuffed Portabellas

Philly Cheesesteak Stuffed Portabellas

David Venable

Prep Time: 15 minutes

Serves: 6 servings

Main Ingredients

  • 1 Tbsp olive oil
  • 1 small yellow onion, diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Two 9-oz packages of sliced steak
  • 1/2 cup cheese sauce, plus more for top
  • 11 sweet cherry peppers

For Mushrooms

  • 6 Portobello mushrooms, stems trimmed
  • 4 Tbsp olive oil
  • 1-1/2 tsp kosher salt
  • Chopped parsley for garnish

Preparation

Heat olive oil in a frying pan over medium heat. Add onions, salt, and pepper and cook until softened and lightly browned. Push the onions to one side of the pan and add the sliced steak.

Let cook without stirring for about a minute to brown the steak a bit before mixing everything together. When the steak is just cooked, turn off the heat before adding cheese sauce and sweet cherry peppers, reserving three peppers for garnish.

Coat the Portobello mushrooms with olive oil and season on both sides with salt.

Arrange the mushrooms on a sheet tray, rounded side down.

Divide the cheesesteak mixture evenly between each mushroom and drizzle each with an extra tablespoon of cheese sauce. Bake in a 400°F oven for 15 to 20 minutes or until the mushroom is tender and the cheese sauce is nicely browned.

Garnish with chopped parsley and the remaining cherry peppers.

Cook's Notes

Microwave the cheese sauce before topping the mushrooms to make drizzling easier.

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