Philly Cheese Steak Stuffed Peppers

lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)

8 Slices Provolone Cheese

4 Large Green Bell Peppers

1 Medium Sweet Onion

1 pound White Mushrooms

3 Tbsp Butter

3 Tbs. Olive Oil

Salt and Pepper to taste

Slice a thin piece off each pepper lengthwise, remove 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 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 400

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 bro