Cheese Steak Stuffed Portobello Mushrooms
Ingredients
- 1 large round sirloin steak (season both sides with salt and pepper)
- 4 portobello mushrooms, stems removed
- 1 green pepper, sliced
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 jalapeño, cut into rounds
- Soy Sauce to taste
- A capful of apple cider vinegar
- 4 slices of provolone cheese
- Salt and pepper to taste
- Olive oil
- A knob of butter (optional)
Instructions
Stove instructions:
- Line a cookie sheet with tinfoil set aside.
- Heat a cast iron skillet or large skillet over medium-high heat. Add a splash olive oil. Add the steak and sear on both sides, for 3-4 minutes each. You'll have the opportunity to cook the steak longer, later in the recipe. If you like you're steak well done, cook the steak until it reaches the temperature you enjoy.
- Remove the steak from skillet and place it on a plate. Drop a knob of butter on it and tent it with tinfoil. Let it rest while you continue with the recipe.
- In the same skillet add another small splash of olive oil if the pan seems dry. Turn down the heat to medium and add the garlic. Stir the garlic until it becomes fragrant, approx 30 seconds. Then add the green pepper, onion, and jalapeño. Sweat the vegetables until they are soft, approx 5-7 minutes. Add a couple dashes of soy sauce and a capful of apple cider vinegar and mix. Taste and adjust the saltiness and sweetness (with more apple cider vinegar or something you prefer) to your liking. Turn off the heat and set skillet aside until needed.
- Turn on your oven's broiler and thinly slice the steak.
- Grab the foil lined cookie sheet. Put the mushrooms on the cookie sheet and generously oil and season both sides with salt and pepper. Pop the mushroom under the broiler for a couple minutes (per side) to soften them. Then pull them out of the oven.
- Flip the mushrooms so they are bottom side up (if they're not already). Now top the mushrooms with the pepper, onions, and jalapeño and as much steak slices as you want. Top each mushroom with 1 slice of provolone cheese.
- Pop the mushrooms back under the broiler until the cheese is melted. Once the cheese is ooey and gooey you're ready to eat and enjoy!
Camping instructions:
- The camping instructions are similar as above but the times will vary depending on how hot your fire is. I used multiple pans to speed up the process. If you don't have multiple camping pans don't worry, each component of the recipe can be cooked separately in the same pan then set aside on a plate or foil. You'll have the chance to reheat all the ingredients during the last step.
- If you have time, pre-cut your onion, green pepper, and jalapeño at home.
- Start by making a roaring fire so you'll have hot coals to cook with.
- Now, you can either use foil packets to cook the steak, green pepper, onion, and jalapeno, OR you can cook the meal in a skillet on a grill grate. You may want to omit the garlic using the hobo method, you don't want it to burn.
- If you're cooking over the fire with a grill grate and skillet, you'll want to start by cooking your steak. If your steak fits into your camping skillet, sear both sides of your steak until the steak is medium rare and set aside and tent with foil, topping the steak with a knob of butter if you brought some. If your steak doesn't fit in your camping skillet, you can use your fire pit's grill grate or bring your own grill grate.
- Heat a cast iron skillet over the fire. Add a splash of oil then the pepper, onion, jalapeño, and garlic. Season with salt and pepper. Once the vegetables sweat and get soft and in a couple splashes of soy sauce and a capful of apple cider vinegar (if using). Taste and adjust the seasonings to your liking. Dump the onion mixture onto some tinfoil and set aside until needed.
- Season the mushrooms generously with oil, salt, and pepper. In the same skillet, you cooked the onion mixture, cook the mushrooms for a few minutes per side, or until they soften.
- Flip the mushrooms over so they are bottom side up. Top mushrooms with the onion mixture, steak, then one slice of cheese. Tent or cover the mushrooms with foil or another pan to melt the cheese. Once the cheese is melted, place the mushrooms and get ready to feast!
Notes
Calorie Breakdown is difficult because it depends on the size of steak you use and how much steak and other toppings you put on the mushroom. The below figures are not exact but will give you the general idea if you’re counting calories.
Recipe makes 4 Cheese Steak Stuffed Portobello Mushrooms
1 large round sirloin steak (I’m guessing 1 lb and lean) – 912
4 portobello mushrooms – 72
1 green pepper – 33
2 garlic cloves – 9
1 small to medium onion – 46
1 jalapeño – 4
Soy Sauce to taste (roughtly 2 tablespoons) – 18
A capful of apple cider vinegar – 0
4 slices of provolone cheese – 392 Total for 4 – 1486
For 2 – 743
For 1 – 371.5 *Note, I am not a nutritionist, nor am I pretending to be. I found the calorie counts by reading the nutrition labels on the food I purchased, searching Google, and using my Lose It! app on my phone.
4 portobello mushrooms – 72
1 green pepper – 33
2 garlic cloves – 9
1 small to medium onion – 46
1 jalapeño – 4
Soy Sauce to taste (roughtly 2 tablespoons) – 18
A capful of apple cider vinegar – 0
4 slices of provolone cheese – 392 Total for 4 – 1486
For 2 – 743
For 1 – 371.5 *Note, I am not a nutritionist, nor am I pretending to be. I found the calorie counts by reading the nutrition labels on the food I purchased, searching Google, and using my Lose It! app on my phone.