Chef Jeff makes mouthwatering Philly steak stuffed portobello mushrooms

Today Chef Jeff is in the East Idaho News kitchen with a healthy gluten-free alternative to the classic Philly Cheesesteak Sandwich. It’s a great game day dish to get you in the mood for football season!

INGREDIENTS

• 6 portobello mushroom caps
• 1 lb. flat iron or flank steak
• 1 red bell pepper, julienned
• 1 small red or sweet onion, sliced
• 1 tsp. garlic, minced
• ¼ c. sour cream
• ¼ c. mayo
• 1 tbsp. prepared horse-radish
• 6 slices provolone or other favorite cheese
• Garlic powder to taste
• Salt and pepper to taste

DIRECTIONS

• Preheat your oven to 375. Remove the stems and scrape the gills from the mushroom caps.
• Place the mushrooms on a sheet pan and spray both sides with spray oil. Season both sides with salt and pepper. Set aside.
• Season your steak with salt and pepper on both sides. Heat a saute pan over medium-high heat and add a little oil. Brown the steak maybe 1 or 2 minutes per side. Remove from the pan and set aside.
• Add the bell pepper, onion and garlic. Cook for about 4 or 5 minutes until the onion and peppers are soft and begin to brown a little. Set aside.
• Slice the steak against the grain into bitesize strips.
• Add the sour cream, mayo, and horseradish to a bowl, along with the partially cooked steak strips and sautéed veggies. Stir to combine.
• Evenly distribute the filling into each mushroom cap. Place the stuffed mushrooms into the oven for 15 minutes. Remove from the oven and place a slice of cheese on each mushroom. Return to the oven 3 to 5 more minutes or until the cheese is melty. Serve warm.

PREVIOUS CHEF JEFF RECIPES

Chef Jeff makes delicious cottage cheese pancakes

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Chef Jeff makes crispy garlic and parmesan smashed potatoes

Chef Jeff makes a mouthwatering garlic herb chicken salad with cherries

Chef Jeff makes delicious blueberry cobbler that will make your taste buds dance