Philly Cheesesteak Stuffed Peppers with Provolone

Roasted green pepper halves stuffed with thin-sliced sirloin, caramelized onions and mushrooms in a savory Worcestershire pan sauce, tucked under and over with melting provolone.

Ingredients

• 2 lb top sirloin, sliced paper-thin
• 4 large green bell peppers, halved and seeded
• 1 onion, thinly sliced
• 8 oz mushrooms, chopped
• 8 slices provolone, halved

From your pantry: 1 tbsp oil, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, ½ tsp onion powder, cooking spray, salt, pepper.

Instructions

1. Heat the oven to 400°F. Mist the pepper halves with cooking spray, season with salt and roast cut-side up until starting to soften, 15 minutes.
2. Heat half the oil in a large skillet over medium-high heat and cook the onion and mushrooms with a pinch of salt until browned and soft, 8 to 10 minutes. Remove.
3. Add the rest of the oil and sear the steak in batches until just browned, 1 to 2 minutes. Return the vegetables, add the Worcestershire, garlic powder, onion powder and pepper and toss.
4. Lay a half slice of provolone inside each pepper, pack in the steak filling and top with another half slice.
5. Bake until the cheese melts, 5 to 8 minutes, then broil 1 to 2 minutes until golden.

Tip: Freeze the sirloin 30 minutes before slicing; it's the easiest way to get the shaved, deli-thin strips a cheesesteak needs.

Nutrition per serving

Good for

Adapted from USA Rice.

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