1 lb Thinly Sliced Sirloin Steak (or you can use deli roast pink meat)
eight Slices Provolone Cheese
4 Big Inexperienced Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
three Tbsp Butter
three Tbs. Olive Oil
Salt and Pepper just a pinch
DIRECTIONS
Slice a skinny piece off each pepper lengthwise, take away ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are just right and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil except merely no longer crimson. About 5 minutes.
Preheat oven to 400
Add steak to the onion/mushroom aggregate and stir to combine.
Line the inside of every and each pepper with a slice of provolone cheese.
Fill each pepper with meat aggregate except for they are overflowing.
Excessive every and each pepper with some different slice of provolone cheese.
Bake for 15-20 minutes until the cheese on high is golden brown
– See more at: http://easyhomeideas.com/recipes/philly-cheese-steak-stuffed-peppers/#sthash.YTNn4OWF.dpuf
