Keto Philly Cheesesteak Stuffed Portobello

Ingredients:

• 4 large Portobello mushrooms (stems and gills removed)
• 1 lb ribeye steak (or another cut of beef like sirloin), thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 onion, thinly sliced
• 1 bell pepper (green or red), thinly sliced
• 1/2 cup provolone cheese (or your favorite keto-friendly cheese)
• 1/2 cup cream cheese (optional, for extra creaminess)
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce (optional for extra flavor)
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Portobello mushrooms:
   • Clean the Portobello mushrooms by wiping them with a damp cloth and removing the stems and gills.
   • Place them on the prepared baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper.
   • Roast the mushrooms in the oven for 10 minutes to soften them, then remove from the oven.
3. Cook the steak:
   • Heat a large skillet over medium-high heat and add the butter.
   • Add the thinly sliced steak to the pan and cook for 2-3 minutes until it’s browned and cooked to your desired doneness.
   • Remove the steak from the pan and set it aside.
4. Sauté the vegetables:
   • In the same skillet, add a bit more olive oil if needed, then sauté the onions, bell peppers, and garlic for about 5-7 minutes until softened and caramelized.
   • Season with salt and pepper, and add Worcestershire sauce if using. Stir everything to combine and cook for another minute or two.
5. Assemble the stuffed mushrooms:
   • Place the cooked vegetables and steak mixture back into the pan and stir to combine. If you want extra creaminess, you can add cream cheese at this stage and stir until melted.
   • Spoon the steak and vegetable mixture into the roasted Portobello mushrooms, packing them in generously.
6. Top with cheese:
   • Add provolone cheese (or your favorite cheese) on top of each stuffed mushroom.
   • Return the stuffed mushrooms to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve:
   • Remove from the oven and sprinkle with fresh parsley if desired.
   • Serve hot and enjoy your keto Philly Cheesesteak Stuffed Portobello Mushrooms!