Steak Fajita Stuffed Portabella

A TGFF Original Recipe

1 1/2 pounds tri tip steak, sliced thinly

1 large red pepper, destemmed, deseeded, sliced

1 large orange pepper, destemmed, deseeded, sliced

1 large yellow pepper, destemmed, deseeded, sliced

4 large portabella mushroom caps, destemmed

 2 tablespoons fajita seasoning

4 tablespoons extra virgin olive oil

2 tablespoons Worcestershire Sauce

For the Fajita Seasoning ...

1 teaspoons chili powder

2 teaspoons cumin
1 teaspoon oregano

1/2 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat oven to 425 F.. Spray a baking sheet with non-stick cooking spray. Lightly brush mushroom caps with olive oil and bake on baking sheet for 25 minutes.

Rub steak with fajita seasoning then lightly coat with Worcestershire Sauce.

In a large skillet or wok, over medium heat, add 2 tablespoons olive oil and saute peppers until tender; set aside. Add remaining olive oil and sliced beef (to just cover the bottom of the pan) and cook on each side until desired consistency (medium-well is about 5 minutes each side).

Serve portabella mushrooms topped with peppers and steak. ENJOY!