Growing up outside of Philadelphia, PA, one learns what an awesome cheese steak tastes like. And one definitely develops an opinion on how one prefers theirs made. This accurately describes Eric & I, and our children, even though the kids did not grow up near Philly. We traveled back to our hometown often and ate at Vito’s Pizza at least once every trip, so our offspring would learn what great cheese steaks were. And they did!

While we don’t try to replicate Vito’s Cheese Steaks at home, I am drawn to cheese steak inspired recipes. Since mine & Eric’s favorite version is a mushroom cheese steak with fried onions & sauce on it, this recipe immediately caught my attention. We tried it and loved it! And now I am going to share it. September is National Mushroom Month, after all!

Sticking the steak in the freezer for an hour and a half before starting the dish allows the steak to harden just enough to get super thin slices of beef. This dish is easily scaled up for more servings, too!

Philly Cheesesteak Stuffed Portobello Mushrooms (adapted from eatingwell.com) Total Time Required: 35 minutes, Active Time: 20 minutes, Serves: 2

Ingredients:

• 2 large portobello mushroom caps
• 1-1/2 tablespoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 large (4-5 ounces) red, orange or yellow bell pepper, seeded and thinly sliced
• 1/4 teaspoon ground pepper, divided
• 1/8 teaspoon salt, divided
• 4 ounces beef strip steak
• 2 slices provolone cheese

Directions:

1-1/2 hours before starting to prepare the dish, wrap the steak in plastic wrap and place it in the freezer. Take the steak out of the freezer and thinly slice it. Set the steak slices aside.

To prepare the portobello mushroom caps, gently twist off the stems. Using a spoon, scrape off the brown gills. Brush all sides of the caps lightly with 1/2 tablespoon of oil. Arrange the mushrooms stem-side up on a large rimmed baking sheet and set them aside while preparing the filling.

Preheat the oven to 350º F. Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring, until it starts to soften, about 3 minutes.

Add the peppers, 1/8 teaspoon pepper and 1/16 teaspoon salt and cook, stirring, until the peppers are softened, 4 to 5 minutes. Transfer the vegetables to a plate.

Season the beef with the remaining 1/8 teaspoon pepper and 1/16 teaspoon salt. Heat the remaining 1/2 tablespoon of oil in the skillet and add the beef and cook, stirring, until it is browned on all sides, 2 to 3 minutes.

Return the vegetables to the pan and stir to combine.

Fill each of the prepared mushrooms with 1/2 the filling.

Top them with a slice of cheese.

Bake until the mushrooms are tender and the cheese has melted, 12 to 15 minutes. Serve immediately.

Philly Cheese Steak Stuffed Portobello Mushrooms (adapted from eatingwell.com) Total Time Required: 35 minutes, Active Time: 20 minutes, Serves: 2

Ingredients:

• 2 large portobello mushroom caps
• 1-1/2 tablespoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 large (4-5 ounces) red, orange or yellow bell pepper, seeded and thinly sliced
• 1/4 teaspoon ground pepper, divided
• 1/8 teaspoon salt, divided
• 4 ounces beef strip steak
• 2 slices provolone cheese

Directions:

1-1/2 hours before starting to prepare the dish, wrap the steak in plastic wrap and place it in the freezer. Take the steak out of the freezer and thinly slice it. Set the steak slices aside.

To prepare the portobello mushroom caps, gently twist off the stems. Using a spoon, scrape off the brown gills. Brush all sides of the caps lightly with 1/2 tablespoon of oil. Arrange the mushrooms stem-side up on a large rimmed baking sheet and set them aside while preparing the filling.

Preheat oven to 350º F. Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring, until it starts to soften, about 3 minutes. Add the peppers, 1/8 teaspoon pepper and 1/16 teaspoon salt and cook, stirring, until the peppers are softened, 4 to 5 minutes. Transfer the vegetables to a plate.

Season the beef with the remaining 1/8 teaspoon pepper and 1/16 teaspoon salt. Heat the remaining 1/2 tablespoon of oil in the skillet and add the beef and cook, stirring, until it is browned on all sides, 2 to 3 minutes. Return the vegetables to the pan and stir to combine. Fill each of the prepared mushrooms with 1/2 the filling and top them with a slice of cheese. Bake until the mushrooms are tender and the cheese has melted, 12 to 15 minutes. Serve immediately.