Recipe: Appetizing Portabella Cheese Steak

Portabella Cheese Steak, Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably--but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Vegetarian Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Vegetarian Portobello Philly Cheese Steaks are the perfect meatless meal. It doesn't get much better than a low-carb, Philly Cheesesteak stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness! I love a Return the vegetables to the pan and stir to combine. Sprinkle with parsley before serving, if desired. Season steak with salt and pepper on both sides. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Portabella Cheese Steak you can enjoy.

Prepare: less then 5 Minute
Cook Time: 15 Minute

Ingredients that must be prepared for Portabella Cheese Steak :

1. Prepare 1 Tbsp of olive oil -
2. You need 3 pack of portabella mushroom caps -
3. It's 1 of medium yellow onion, sliced -
4. You need 1 of red bell pepper, seeded and sliced -
5. Make ready 1 tbsp of low-sodium soy sauce -
6. Make ready 1 tbsp of Worcestershire sauce -
7. Prepare 4 slices of provolone cheese -
8. set 4 of brioche hamburger buns -

Sprinkle with parsley before serving, if desired. Season steak with salt and pepper on both sides. Transfer to a cutting board and slice thin, set aside. The secret to these cheesesteak loaded fries is that there's no steak.

Portabella Cheese Steak preparation of :

1. Remove mushroom cap stems (if any) and scrape the gills from the underside of the cap with a spoon. Discard..
2. Heat a large sauté pan with half the oil on medium high, swirling around to coat the pan. Add the mushroom slices and cook, stirring occasionally for 8 minutes..
3. Move the mushrooms from the pan to a plate..
4. Add the remaining oil to the pan along with the pepper and onion and cook for 8 minutes, or until the veggies start to brown..
5. Return the mushrooms to the pan and stir in the Worcestershire sauce and soy sauce. Cook until most of the liquid is gone..
6. Remove from heat and divide the veggies into four separate piles in the pan..
7. Place a slice of cheese on each pile..
8. When the cheese has melted, removed the pile and put it on a bun..

Serves For 3 Person
Kcal: 70
Fat: 15g
Carbs: 19g
Protein: 45g
Sugar: 22g

Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Return mushrooms to skillet and stir to combine, then season to taste with salt and pepper. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat. Divide veggie mixture into sub rolls. Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably--but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Vegetarian Portobello Philly Cheese Steaks are stuffed with mushrooms, peppers, and onions then topped with provolone cheese. Vegetarian Portobello Philly Cheese Steaks are the perfect meatless meal. It doesn't get much better than a low-carb, Philly Cheesesteak stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness! I love a Return the vegetables to the pan and stir to combine. Sprinkle with parsley before serving, if desired. Season steak with salt and pepper on both sides. Transfer to a cutting board and slice thin, set aside. The secret to these cheesesteak loaded fries is that there's no steak. Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Return mushrooms to skillet and stir to combine, then season to taste with salt and pepper. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat. Divide veggie mixture into sub rolls. Wrap each cheesesteak tightly with foil and place on a baking sheet. Step One - Prepare the Portobello Steaks. Clean the mushrooms with a damp kitchen towel to remove any soil that clings to the mushrooms. The secret to Rachael Ray's Portobello Cheese-Steak Fries is that there's no steak! Instead of sliced beef, she packs portobello mushrooms with flavor and layers them on fries with cheese sauce. Serve with roasted potatoes, asparagus, or your favorite vegetable of choice. These steaks are also delicious over a bed of pasta, zucchini noodles, or quinoa salad. Use the leftover marinade as a gravy to serve alongside. This is one vegetarian dish where you won't miss the meat. And it's a simple dish requiring only a few ingredients. A fresh sub stuffed to the brim with sautéed portobellos, red pepper, and onions, covered with Provolone cheese and toasted. Once you have the philly cheese steak filling all prepped, stuff each portobello mushroom with the filling. The mushrooms will be tender and the filling all warm and gooey.