Ingredients:

  • 4 large bell peppers, halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp butter
  • 1 medium yellow onion, thinly sliced
  • 8 oz white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 8 oz provolone cheese, sliced or shredded

Instructions:

  1. Preheat oven to 400°F (200°C). Toss halved bell peppers with olive oil and salt, arrange cut side up in a baking dish, and roast for 10–12 minutes until skins soften and look slightly blistered.
  2. Heat a skillet over high heat and melt butter. Add sirloin slices in a single layer, sear for 2 minutes per side until a deep brown crust forms, then remove steak from the pan and set aside. Note: Don't crowd the pan or the steak will steam
  3. In the same skillet, sauté sliced onions and mushrooms until onions are translucent and mushrooms have shrunk and browned.
  4. Stir in minced garlic and cook for 30 seconds until it smells fragrant but hasn't turned brown.
  5. Return the seared steak to the pan and stir in garlic powder and black pepper.
  6. Divide the steak and vegetable mixture evenly among the pre roasted pepper halves.
  7. Top each pepper with provolone cheese.
  8. Return to the oven for 8–10 minutes until the cheese is bubbling and golden brown.