Heat a cast iron skillet with canola oil until almost smoking. Salt and pepper each side of your sirloins and cook to the desired doneness.
Add the peppers and onions to the skillet and cook for 1-2 minutes - not tender, just a little sweated.
Scoop out the gills inside each mushroom cap and clean off the tops. Spray some canola oil on each top and place it on a foil-lined sheetpan.
Then spread a tablespoon of mayo into each cap.
Slice your steak into very thin slices and mix with the peppers and onions. Add to the mushroom caps.
Place one slice of provolone on top.
Bake at 350 until the cheese is super melty.
Serving Size 1 cap
Servings 8
- Amount Per Serving
- Calories 322
- % Daily Value *
- Total Fat 14g22%
- Cholesterol 75.2mg26%
- Sodium 244mg11%
- Potassium 795mg23%
- Net Carbohydrate 5.2g2%
- Dietary Fiber 1.5g6%
- Sugars 3g
- Protein 42.1g85%
- Vitamin A 4%
- Vitamin C 2.9%
- Calcium 18%
- Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a cast iron skillet with canola oil until almost smoking. Salt and pepper each side of your sirloins and cook to the desired doneness.
Add the peppers and onions to the skillet and cook for 1-2 minutes - not tender, just a little sweated.
Scoop out the gills inside each mushroom cap and clean off the tops. Spray some canola oil on each top and place it on a foil-lined sheetpan.
Then spread a tablespoon of mayo into each cap.
Slice your steak into very thin slices and mix with the peppers and onions. Add to the mushroom caps.
Place one slice of provolone on top.
Bake at 350 until the cheese is super melty.