Instructions

• Gather ingredients.
• Preheat oven to 350℉.
• Half the bell peppers, remove the seeds, and brush lightly with vegetable oil and a sprinkle of salt and pepper. Bake for 25 minutes, cut side up, to help them soften before filling.
  ¼ tsp salt, ¼ tsp freshly cracked black pepper, ¼ cup vegetable oil
• Julienne (thinly slice) the yellow onion.
  1 yellow onion
• Melt 2 tablespoon butter and 2 tablespoon vegetable oil in large skillet and cook onions until very soft and beginning to caramelize over medium-high heat, about 10 minutes. Sprinkle with a bit of salt.
  1 yellow onion, 4 Tbsp butter, ¼ cup vegetable oil, ¼ tsp salt
• Slice the mushrooms and add to pan with garlic powder, remaining salt and pepper, and Worcestershire sauce, stirring to combine and continuing to cook until very soft, about 8 minutes, scraping up any bits from the bottom of the pan as you go.
  8 oz white mushrooms, 1 tsp garlic powder, ¼ tsp salt, ¼ tsp freshly cracked black pepper, 1 Tbsp Worcestershire sauce
• Reduce heat to medium and add remaining butter and oil to pan.
  4 Tbsp butter, ¼ cup vegetable oil
• Once melted, add the shaved beef steak.
  14 oz shaved beef steak
• Using your spatula, separate the beef steak as it cooks to make sure it is evenly browned.
  14 oz shaved beef steak
• Add the par-cooked bell peppers to a parchment-lined baking sheet.
• Stuff each halved par-cooked bell pepper with the meat and veggie filling. They should be very full!
  1 yellow onion, 8 oz white mushrooms, 14 oz shaved beef steak
• Top with sliced provolone cheese and put the peppers back in the oven for another 20 minutes. Serve, and enjoy.
  4 slices Provolone cheese