Philly Cheese Steak Stuffed Peppers


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


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

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