Philly Cheesesteak

We absolutely love the combo of thinly sliced steak, bell peppers, cheese over a portabella mushroom. Replacing the bread with a portabella mushroom makes this a perfect low-carb meal! The dynamic combo makes a beautiful entree all on its own.

Try this super easy Philly Cheesesteak and see for yourself– it’s sure to become a go-to, low carb fave.

Instructions

• 4 portobello mushroom caps 
• 3 TBSP Olive Oil 
• 1 onion sliced into half-moons 
• 6 sweet peppers sliced 
• Salt & Pepper to taste
• 1lb thin sirloin thinly sliced into strips  
• 4 slices provolone cheese 

Directions

1. Preheat the oven to 350 on a large baking sheet, brush mushroom caps with olive oil, season with pepper and salt.  
2. In a large skill, heat 1 tablespoon of olive oil.  Add onion and peppers, then cook until the vegetables are tender for about 3-5 minutes.  Stir often.  Remove from heat. 
3. Add remaining olive oil to the skillet. Season the sirloin with salt and pepper and cook until seared on all sides. This will take about 3 minutes.  Turn off heat and return vegetables to the pan. 
4. Spoon the steak and veggie mixture into the mushrooms, then top with provolone.   Bake the mushrooms until the peppers are tender and cheese is melted—approximately 20 minutes. 
5. Serve warm 

Meal Prep: Dice the mushrooms into small bite-size pieces and serve it over lettuce.

CLICK HERE to download the recipe…

xoxo

Salus Team

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