Philly Cheese Steak Topped Portobellos

The Food Network gets me every time! We were watching Diners, Drive-Ins & Dives last night and Guy bit into a cheesy, peppery Philly Cheese Steak... right then, the craving began! But, I'm different, I love the idea of cheese steaks, but I don't actually like real cheese steaks. I think the bread is always too big and overwhelms the deliciousness of the meat, peppers, onions & cheese. So that's why I created these Philly Cheese Steak Topped Portobellos. You get all the goodness of the dish without the over-filling, tummy-bloating carbs! Win Win!

This meal was one of my favs... Ok, ok, I say that a lot but I truely feel that way and my hubby and son agreed! Tilman has 3 servings & Chris had at least that haha!

PHILLY CHEESE STEAK TOPPED PORTOBELLOS

What you need:

1LB grass-fed flank steak

1 small sweet onion, cut into slices

1 green bell pepper, cut into slices

4 Portobello mushroom caps, cleaned and dried

1/2TBSP cumin

salt, pepper

2TBSP olive oil

mozarella cheese

Steak marinade:

1TBSP olive oil

sea salt

1/2 TBSP cumin

1TBSP balsamic vinegar

How to:

Sprinkle steak with sea salt on both side. Mix marinade in tupperware. Place steak in tupperware and roll around to cover. Marinate steak 3-6 hours.

Remove steak from marinade and slice thinly, with the grain.

Pre-heat oven to 350.

Rub portobellos with 1-2TBSP olive oil (for all 4) & Sprinkle with salt and cumin on both sides.

Place on baking sheet & bake 15-20 minutes. Half-way through, flip upside down.

Heat large skillet & add 1 TBSP oil. Add onions and peppers. Cook 5 minutes.

Add steak & more cumin.

Cook on high for 7-10 minutes until done but still pink.

Remove from heat.

Take portobellos out of the oven and top with steak mixture. Add 1-2TBSP cheese and place back in the oven until melted (about 5 minutes).

All done!