8 medium portobello mushrooms, stems and gills removed
1 1/2 lbs. sirloin, thinly sliced
3 tbsp. olive oil, divided
1 large onion, sliced
4 bell peppers, sliced
8 slices provolone cheese
2 tbsp. Mild BBQ Rub
Pre-heat oven 350°F.
On a large baking sheet, brush mushrooms with olive oil and place stem side up.
In a large skillet heat 1 tbsp. of olive oil over medium heat. Add onion and peppers and cook, stirring often, until tender, about 5-7 minutes. Remove from heat.
Add 1 tbsp. olive oil back into skillet and increase heat to medium-high.
Season steak all over with Mild BBQ Rub. Sear steak on both sides, about 3 minutes, turn off heat and return vegetables back into the skillet.
Spoon steak mixture into mushroom caps then top with provolone. Bake until for 15-20 minutes, until cheese is bubbly. Enjoy!
Smoky mesquite with sea salt & pepper