The recipe comes from Sara at dinneratthezoo.com. Click here to see the original recipe and notes.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 6
Ingredients:
- 3 bell peppers (any color) halved, seeded and ribs removed
- 1 tablespoon olive oil
- 1 yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 1 pound steak such as flank, rib eye or sirloin very thinly sliced
- salt and pepper to taste
- 12 slices provolone cheese
- 1 tablespoon chopped parsley
Instructions:
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Preheat the oven to 400 degrees. Place the peppers cut side up in a baking dish and season with salt and pepper.
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Bake for 20 minutes.
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While the peppers are baking, prepare the cheesesteak filling. Heat the olive oil in a large pan over medium high heat.
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Add the 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 until vegetables are browned and tender. Season with salt and pepper to taste.
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Season the steak with salt and pepper to taste. Add the steak to the pan and cook for 3 minutes or until just done.
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Place one slice of cheese inside each pepper half, then fill each pepper with the cheesesteak mixture.
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Add another slice of cheese on top of each pepper.
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Broil the peppers for 3 minutes or until cheese is golden brown and melted.
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Sprinkle with parsley and serve.
Nutrition:
Calories: 354kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 535mg | Potassium: 607mg | Fiber: 1g | Sugar: 4g
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