Philly Cheese Steak Stuffed Bell Peppers
Total Time
Prep: 10 min. Cook: 15 min.
Makes
1 serving
Ingredients
1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef or flank steak)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 lb White Mushrooms
3 Tbsp Butter
3 Tbsp. Olive Oil
Salt and Pepper – to taste
Directions
Slice a thin piece off each pepper lengthwise, remove ribs and seeds. (If you don't like crunchy peppers, roast them first with a little olive oil for flavor or parboil them for about 20 minutes prior to filling.)
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Preheat oven to 400F.
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
