Philly Cheesesteak Stuffed Peppers

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  Bell Pepper
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  ¼ Tsp Salt (Divided, $0.01)
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  ¼ Tsp Freshly Cracked Black Pepper (Divided, $0.02)
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  Yellow Onion(454g)
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  Butter(60g)
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  Vegetable oil(60g)
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  Mushrooms, White, Sliced(227g)
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  Garlic powder(5g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Beef Sirloin, Top(397g)
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  Cheese, Provolone

Instructions

1. 1Gather ingredients. Preheat oven to 350℉.
2. 2Half 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.**
3. 3Julienne (thinly slice) the yellow onion. Melt 2 Tbsp butter and 2 Tbsp 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.
4. 4Slice 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. Depending on your stovetop, this may take more or less time, so I would judge the cook time visually. Turn your heat down if the veggies are starting to burn.
5. 5Reduce heat to medium and add remaining butter and oil to pan.
6. 6Once melted, add the shaved beef steak.
7. 7Using your spatula, separate the beef steak as it cooks to make sure it is evenly browned.
8. 8Add 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!
9. 9Top with sliced provolone cheese and put the peppers back in the oven for another 20 minutes. Serve, and enjoy.