Football season is coming up, and in my area that means a few things:
- Passionate, reckless fans and a lot of trash talking
- Beer, beer, and more beer
- Still more beer
- There is no question of what we’re doing on Sundays
Now, Cheesesteaks are always popular here in the oh-so mystical land we call the greater Philadelphia area. Whether they’re with wiz or provolone, loaded up with onions or not, you can find them at almost every establishment with their soft bread soaking up the juices from the strips of beef.
Just typing that is making me drool.
But in football season? Well, it just doesn’t feel right not to chow down on a cheesesteak. Every game day, I get a rumblin’ in the pit of my stomach that can only be satisfied with the famous Philadelphian fare.
Every single game day.
That’s a lot of cheesesteak.
Last year I got the idea to make the cheesesteak into more of an appetizer, so people could satisfy their cravings on game day but with less mess and in smaller portions, so they could still snack on all of the other delicious goodies like wings and dips and all of that magical game-day goodness.
I came up with Cheesesteak Potato Skins which were out of this world. However, I still felt like they were pretty heavy and I wanted something lighter– and preferably gluten-free, so I could serve it up to my friends who have dietary restrictions.
And Cheesesteak Stuffed Mushrooms were born.
In other parts of the country, people will tell you that “Philly Cheesesteaks” come with peppers and mushrooms. Those people are wrong. But they are onto something– peppers and mushrooms do taste great with the flavors of cheesesteak, so I mixed them all together to make one seriously tasty appetizer.
These stuffed mushrooms are perfect for football season, for parties, or even for dinner (if you use larger mushrooms like portobellos, you’ll have gluten-free, low carb cheesesteaks)!Print
- ½ – 1 lb thinly sliced top round, chopped into small pieces
- 1/4 teaspoon salt, plus more to taste
- 1 large red or green pepper, chopped (or one small of each)
- ½ yellow onion, chopped
- Oil, for sauteing
- 20 white mushrooms or 35 small button mushrooms, cleaned and stems removed
- ½ cup provolone cheese, shredded
- Preheat oven to 350 degrees F.
- In a large skillet over medium heat, cook the beef, onions, and peppers in oil until the beef is cooked through and the onions are translucent. Drain off any liquid and grease.
- Add 1/4 cup of provolone cheese to the mixture and mix until melted and well-combined. The provolone should help hold the filling together. Taste, and add more salt if necessary.
- Spoon the beef mixture evenly into the mushrooms.
- Top with the remaining provolone cheese
- Bake until the cheese has completely melted.
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