Cheesesteak Stuffed Mushrooms

Instructions

1. Prepare the mushrooms
   Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel and remove stems, creating a cavity for stuffing. Arrange mushroom caps on a baking sheet, brush with 1 tablespoon olive oil, and season with salt and pepper.
2. Cook the steak
   Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced steak and sear for 2-3 minutes until browned. Season with salt and pepper. Remove steak from pan and set aside, keeping pan on heat.
3. Sauté the vegetables
   In the same skillet, add onions and bell peppers. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Return steak to the pan, add Worcestershire sauce and oregano, and stir to combine. Cook for an additional 1-2 minutes.
4. Make the cheese filling
   In a medium bowl, combine softened cream cheese, 1 cup of shredded provolone, and Parmesan cheese. Mix until well incorporated. Add the steak and vegetable mixture to the cheese mixture and stir until fully combined.
5. Stuff and bake the mushrooms
   Using a spoon, fill each mushroom cap generously with the cheesesteak mixture. Sprinkle the remaining cup of provolone cheese over the tops of the stuffed mushrooms. Bake for 18-20 minutes until mushrooms are tender and cheese is golden and bubbly.
6. Serve
   Allow mushrooms to cool for 5 minutes before serving. Arrange on a serving platter and garnish with fresh parsley if desired. Serve hot as an appetizer or party snack.