Philly Cheesesteak Stuffed Peppers

Instructions

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1. 1 Gather ingredients. Preheat oven to 350℉.
2. 2 Half the bell peppers, remove the seeds, and brush lightly with vegetable oil and a sprinkle of salt and pepper. Bake for 25 minutes, cut side up, to help them soften before filling.**
3. 3 Julienne (thinly slice) the yellow onion. Melt 2 Tbsp butter and 2 Tbsp vegetable oil in large skillet and cook onions until very soft and beginning to caramelize over medium-high heat, about 10 minutes. Sprinkle with a bit of salt.
4. 4 Slice the mushrooms and add to pan with garlic powder, remaining salt and pepper, and Worcestershire sauce, stirring to combine and continuing to cook until very soft, about 8 minutes, scraping up any bits from the bottom of the pan as you go. Depending on your stovetop, this may take more or less time, so I would judge the cook time visually. Turn your heat down if the veggies are starting to burn.
5. 5 Reduce heat to medium and add remaining butter and oil to pan.
6. 6 Once melted, add the shaved beef steak.
7. 7 Using your spatula, separate the beef steak as it cooks to make sure it is evenly browned.
8. 8 Add the par-cooked bell peppers to a parchment-lined baking sheet. Stuff each halved par-cooked bell pepper with the meat and veggie filling. They should be very full!
9. 9 Top with sliced provolone cheese and put the peppers back in the oven for another 20 minutes. Serve, and enjoy.