• 3 Tbsps extra-virgin olive oil, or avocado oil, divided
  • 4 medium portobello mushrooms, stems removed
  • 2 onions, sliced (I used a sweet onion & a red onion)
  • 2 bell peppers, sliced (colors of your choice)
  • 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
  • sea salt and freshly ground black pepper, to taste
  • 1 lb. sirloin or ribeye steaks of choice
  • 4 oz provolone cheese
  • a small handful of parsley leaves, freshly chopped


  1. Remove the stems of each mushroom.
  2. Brush your mushrooms with 1 tablespoon of oil and season with salt and pepper; set aside.
  3. Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
  4. Next, season your steaks with sea salt and pepper to your taste.
  5. Add 1 tablespoon of oil in a large skillet over medium-high heat.
  6. Add steak to the hot oil and sear each side until slightly brown, about 4 minutes on each side.
  7. Once done to your liking, remove from the pan and set aside.
  8. Using the same pan, heat remaining tablespoon of oil until hot.
  9. Add in onions and bell peppers.
  10. Cook for 5 minutes stirring occasionally until veggies are tender crisp.
  11. Once finished cooking, set aside.
  12. Thinly slice your steaks into bite-sized pieces and add them into a large bowl with the sautéed veggies.
  13. Stir in coconut aminos.
  14. Place mushrooms stem side up onto your prepared baking sheet.
  15. Spoon your steak and veggie mixture into the mushrooms, then sprinkle with cheese.
  16. Bake in your preheated oven for 12-15 minutes or just until cheese is melty and mushrooms are tender.
  17. Sprinkle with parsley and serve hot.
  18. Enjoy!