Philly Cheesesteak Stuffed Peppers

Ingredients

Quantities are for 4 servings.

• 4 each Bell peppers, large
• 1 1/4 lb Thinly sliced ribeye or sirloin steak
• 1 each Yellow onion
• 8 oz Mushrooms, sliced
• 8 each Provolone cheese slices
• 1 tbsp Olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp Garlic powder

Instructions

1. Heat the oven to 400°F. Slice the tops off the bell peppers and remove the seeds and ribs. Place the peppers cut-side up in a baking dish, cover with foil, and bake 15 minutes to soften slightly while you cook the filling.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and mushrooms and cook 6-7 minutes until softened and browned.
3. Add the thinly sliced steak to the skillet, season with garlic powder, salt, and pepper, and cook 4-5 minutes, breaking it up and stirring, until no longer pink and the internal temperature reaches at least 145°F (thin-sliced steak cooks through very quickly). Stir in the Worcestershire sauce.
4. Remove the peppers from the oven. Divide the steak and mushroom filling among the peppers, packing it in firmly.
5. Top each stuffed pepper with 2 slices of provolone. Return to the oven, uncovered, and bake 8-10 minutes more, until the cheese is melted and bubbly and the peppers are tender.
6. Let cool slightly before serving.