Philly Cheesesteak Stuffed Peppers

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  2 Bell Pepper(238g)
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  0.3 tsp ¼ Tsp Salt (Divided, $0.01)
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  0.3 tsp ¼ Tsp Freshly Cracked Black Pepper (Divided, $0.02)
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  1 lbs Yellow Onion
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  4 tbsp Butter
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  0.3 cup Vegetable oil
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  8 oz Mushrooms, White, Sliced
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  1 tsp Garlic powder
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  1 tbsp Worcestershire Sauce

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

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  14 oz Beef Sirloin, Top
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  4 Cheese, Provolone(112g)

Instructions

1. 1Cut the bell peppers in half lengthwise, remove seeds and membranes, then brush the cut sides lightly with vegetable oil. Place cut-side up on a parchment-lined baking sheet and bake at 350°F for 25 minutes until the peppers are softened but still hold their shape.
2. 2While the peppers bake, julienne the onion into thin slices. Heat the salted butter and vegetable oil in a large skillet over medium-high heat, then add the onion and cook for 10 minutes, stirring occasionally, until very soft and beginning to caramelize.
3. 3Slice the white mushrooms and add them to the pan along with garlic powder, Worcestershire sauce, half the salt, and half the black pepper. Cook over medium-high heat for 8 minutes, stirring occasionally and scraping up browned bits from the bottom, until the mushrooms are very soft and release their liquid.
4. 4Add the top sirloin steak (thinly sliced or shaved) to the pan and cook for 5–7 minutes over medium-high heat, breaking it apart with a spatula as it cooks, until no longer pink and evenly browned throughout.
5. 5Remove the par-cooked bell pepper halves from the oven and divide the beef and vegetable filling evenly among them, mounding the filling generously into each pepper. Season the filling with the remaining salt and pepper.
6. 6Top each stuffed pepper with the provolone cheese and return the baking sheet to the oven. Bake at 350°F for 20 minutes until the cheese is melted and bubbly.
7. 7Divide the stuffed peppers evenly into 4 airtight containers while still warm, then cool to room temperature before sealing and refrigerating.