Steak and Provolone Stuffed Portobello Mushrooms

Philly-cheesesteak-style portobello caps stuffed with thin sirloin, peppers, onion and melty provolone.

Ingredients

6 ounces	170 g	thin sliced sirloin steaks
0.125 teaspoon	0.6 ml	kosher salt
—		black pepper to taste
—		cooking spray
0.75 cup	180 ml	diced onion
0.75 cup	180 ml	diced green pepper
0.25 cup	60 ml	light sour cream
2 tablespoons	30 ml	light mayonnaise
2 oz	57 g	light cream cheese, softened
3 oz	85 g	shredded mild provolone cheese, or cheese of your choice
4		medium portobello mushrooms, with no cracks

Preheat the oven to 400°F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Season the steak with salt and pepper on both sides.
Spray a large skillet with cooking spray and heat on high; let the pan get very hot, then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through. Transfer to a cutting board and slice thin, set aside.
Reduce the heat to medium-low, spray with more oil and sauté the onions and peppers 5 to 6 minutes, until soft.
Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.