Ingredients:
- 4 large Portobello mushrooms
- 1 lb ribeye steak (thinly sliced)
- 1 medium onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 slices provolone cheese (or keto-friendly cheese of choice)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Optional: 1 tsp Worcestershire sauce (ensure it’s keto-friendly)
Instructions:
- Prepare the Mushrooms:
- Preheat the oven to 400°F (200°C).
- Remove the stems from the Portobello mushrooms and gently scrape out the gills using a spoon.
- Brush the mushrooms with olive oil on both sides and place them on a baking sheet. Season with salt and pepper.
- Bake for about 8-10 minutes to soften the mushrooms, then set them aside and drain any excess liquid.
- Cook the Steak:
- Heat a large skillet over medium-high heat. Add butter and a tablespoon of olive oil.
- Season the thinly sliced ribeye steak with salt and pepper. Cook the steak in the skillet until browned, about 3-4 minutes. Remove and set aside.
- Sauté the Vegetables:
- In the same skillet, add the sliced onions, green and red bell peppers, and minced garlic. Sauté until softened, about 5-6 minutes.
- Optional: Stir in Worcestershire sauce for extra flavor.
- Return the cooked steak to the skillet and toss everything together. Remove from heat.
- Stuff the Mushrooms:
- Fill each pre-baked Portobello mushroom cap with the steak and veggie mixture, dividing it evenly between all mushrooms.
- Top each stuffed mushroom with a slice of provolone cheese.
- Bake and Serve:
- Place the stuffed mushrooms back in the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and serve immediately as a delicious low-carb main dish.
These Keto Philly Cheesesteak Stuffed Portobello Mushrooms combine all the savory, cheesy goodness of a Philly cheesesteak without the carbs, making it a perfect keto-friendly meal! 😋
