Philly Shroom Burger

One of our favorite cities in America is Philadelphia. Now, granted, we’ve only visited and never lived there, but how can you compete with a city that features both this and this and this and her? Also, how can you not love a city that has so little shame that they boo Santa and proudly proclaim a municipal dish that is best served smothered in canned cheese food?

Which brings us to the aforementioned “Philly Cheesesteak”. A personal favorite of mine, it is clearly not prescribed in the Paleo diet at all. Recently US Wellness Meats sent us some sandwich steaks. Rather than be sad that they would not be used for a traditional Philly, we decided to reinvent the dish without any Cheez-Whiz or bun. Thus, we present to you the Philly ‘Shroom Burger.

Philly Shroom Burger

Ingredients

10 large portabello mushroom caps
2 lbs. very thin sliced sirloin
2 Tbsp lard
1 large yellow onion, sliced*
1 red bell pepper, slice*
1 green bell pepper, sliced*
salt and pepper to taste
serve with homemade mayonnaise (our recipe is in Eat Like a Dinosaur but lots of Paleo sites have their own)

Instructions

Preheat grill or grill pan to medium heat
Grill salted mushroom caps until softened, about 8-10 minutes per side (mushrooms should be soft, but still have a bit of bite)
Preheat cast iron skillet or other frying pan over medium-high heat
♥ Salt and pepper each of the steak slices on both sides
Brown the steaks on each side, about 2-3 minutes total (they’re thin sliced and cook super quick!), in about a tablespoon of lard
Remove meat from pan and set aside (cover to keep in heat and let meat rest)
Melt remaining lard over medium-high heat in same pan
Add veggies and saute until softened, about 8 minutes
♥ To serve: pile up the sandwich steaks, veggies and some mayonnaise between two mushrooms!

Serves 5 (or more if you cut the big burgers in half). As we are doing a lot of grilling, sauteing and browning here, there are very few steps marked ♥ where you can safely insert your kids; our apologies! But, of course, our kids ate them up, peppers and all! The mayonnaise is key here: it takes the creamy place that cheese usually provides. All in all, a fantastic treat!
*We used Trader Joe’s fire roasted peppers & onions and it made dinner much simpler – if you have a TJs save yourself the time!

Thanks again to the awesome US Wellness Meats for sending us these fantastic steaks. We wanted some of their more affordable cuts to try out so that other families could try these recipes too – and even this humble cut provided a shock at how good it is. We were so inspired to make this dish and it was just as good as we hoped!

About Matthew

Matthew McCarry has written 191 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

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