Cheesesteaks are Bobby’s weakness, and trying to find a way to enjoy them with less carbs have been difficult. His love for mushrooms is finally what solved his dilemma. By filling the portobello mushrooms with his favorite cheesesteak fixings, he turned one of his guilty pleasures to something a little less sinful. This is a perfect keto and gluten free option.
- 1/2 lb ribeye steak, shaved or thinly sliced
- 1/2 yellow onion
- 1 green bell pepper
- 1 Tbsp olive oil
- 2 1/2 tsp. Dizzy Pig Raising the Steaks Montreal-style seasoning
- 2 large portobello mushrooms
- 4 slices provolone cheese