INGREDIENTS :
1 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 Tbs. Butter 3 Tbs. Olive Oil Salt and Pepper – to taste
INSTRUCTIONS :
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 brown.
1 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 Tbs. Butter 3 Tbs. Olive Oil Salt and Pepper – to taste
INSTRUCTIONS :
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 brown.
