Philly Cheesesteak-Stuffed Mushrooms
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It’s hard not to love a Philly cheesesteak. (Beef, cheese, caramelized onions and peppers—sounds flawless to us.) But if you’re on a low-carb diet or just went keto, your favorite sandwich’s bread takes it off the menu. Luckily, you can still get your fix with the Philly cheesesteak-stuffed mushrooms from Alex Snodgrass’s new cookbook, Dinner Tonight: 100 Simple, Healthy Recipes for Every Night of the Week.
Instead of a hoagie roll, the stick-to-your-ribs fixings are served on broiled Portobello mushroom caps. Dijon mustard, coconut aminos (which is basically gluten-free soy sauce, BTW) and fish sauce are added to the steak and sautéed veggies for maximum flavor before the mushrooms are filled, blanketed in provolone and popped under the broiler until the cheese melts.
They’re super decadent as is...but we won’t tell if you finish them with a dollop of Whiz for good measure.
From Dinner Tonight by Alex Snodgrass. Copyright © 2023 by The Defined Dish LLC. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
Ingredients
Mushrooms
4 large Portobello mushrooms
8 teaspoons extra-virgin olive oil
1 teaspoon kosher salt
Filling
1 pound skirt or flap steak, cut into ¼-inch pieces
2 teaspoons tapioca flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil
¾ cup small-diced green bell pepper
½ cup small-diced yellow onion (about ½ small onion)
2 garlic cloves, minced
2 teaspoons Dijon mustard
2 tablespoons coconut aminos
½ teaspoon fish sauce
4 slices provolone cheese
Chopped parsley, for serving (optional)
Directions
1. Position a rack in the center of the oven and preheat to high broil. If you don’t have a broiler, turn your oven to its hottest setting.
2. Prepare the mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Remove the stem of each mushroom and discard. Using a small spoon, scrape out the gills of each mushroom and discard.
3. Place the mushrooms on a sheet pan. Drizzle 2 teaspoons of oil onto each mushroom, brushing it onto both sides. Place them gill side-down and broil for about 4 minutes. Remove the mushrooms from the oven and flip them. Season the inside of each cap with ¼ teaspoon salt. Return the mushrooms to the oven and broil until tender, about 4 minutes more, watching carefully so as not to burn them. Remove them from the oven and set aside. Leave the broiler on.
4. Prepare the filling: Place the diced steak in a medium bowl and sprinkle it with the tapioca flour, salt, pepper, cayenne, thyme and garlic powder. Toss until evenly coated.
5. In a large nonstick skillet, heat the oil over medium-high heat. Add the meat in a single layer and cook, undisturbed, until a golden-brown crust is formed, about 2 minutes. Flip the meat and continue to cook it until just cooked through, about 2 minutes more. Using a slotted spoon, transfer the browned meat to a plate. Set aside.
6. Reduce the heat under the skillet to medium. Add the bell pepper, onion and garlic and sauté, scraping any browned bits left from the meat and stirring often, until the vegetables are just softened, about 5 minutes.
7. Return the meat and any juices to the skillet. Add the mustard, coconut aminos and fish sauce and toss until well combined. Remove the mixture from the heat.
8. Divide the filling between the mushroom caps. Top each mushroom with one slice of provolone. Return them to the oven and broil for about 3 minutes to melt the cheese, watching carefully so as not to burn it.
9. Garnish with parsley, if desired, and serve.
517 calories
38g fat
12g carbs
33g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.