• 6 Portobello mushrooms, stems removed
  • 1 Tablespoon olive oil
  • 1 whole sweet onion, peeled and sliced in thick rings
  • 1 whole green bell pepper, peeled and sliced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 pound thinly sliced good quality deli roast beef
  • ½ lb Provolone cheese, thinly sliced


  1. Preheat the oven to 375 degrees. Place the mushrooms on a baking sheet, stem side up, and bake for 10 minutes in the preheated oven. Set aside.
  2. While the mushrooms are baking, heat the olive oil in a cast-iron skillet or a saute pan. Add the onions and bell pepper and cook until the vegetables are soft and the onion is translucent, 6 to 8 minutes. Stir in the garlic and heat for 30 seconds more. Remove from heat and set aside.
  3. Layer 3-4 slices of the roast beef onto each mushroom. Top the roast beef with 2 pieces of Provolone, followed by a generous portion of the onions and bell peppers. Season with salt and pepper.
  4. Return the mushrooms to the oven and continue to cook at 375 degrees until the cheese is melted 7-10 minutes. Serve immediately.


Portobello Philly Cheesesteaks