| Preparation time | 5 min |
| Cooking Time | 25 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
3 large bell peppers or 6 smaller ones (any color), halved, seeded, and ribs removed
 1 Tbsp olive oil
1 yellow onion
8 ounces mushrooms, sliced
1 pound steak (flank, rib eye, sirloin) very thinly sliced
salt and pepper to taste
12 slices provolone cheese
1 Tbsp chopped parsley
Directions
- Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper. (I used smaller peppers so I decided not to cut them in half).
- Â Bake for 20 minutes.
- While peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.
- Add onions to the pan and cook for 4-5 minutes or until onions have softened. Add the mushrooms and cook for an additional 4-5 minutes or until vegetables are browned and tender. Season with salt and pepper to taste.
- Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.
- Place one slice of cheese inside each pepper half or half a slice for smaller peppers. Fill each pepper with cheesesteak mixture.
- Add another slice of cheese on top of each pepper.
- Broil the peppers for 3 minutes or until cheese is golden brown and melted.
- Sprinkle with parsley and serve.