Now with going Gluten Free this recipe was absolutely perfect. My dear husband loves his Philly Cheese Steaks, and this recipe was just outstanding. I put half the peppers in a freezer container for another meal. YEAH.
Cheese Steak Stuffed Peppers
adapted from: http://www.peaceloveandlowcarb.com/2012/06/philly-cheesesteak-stuffed-peppers.html
1lb thinly sliced Roast beef, sliced further into thin strips
1lb sliced Provolone Cheese
4 green bell peppers, slice in half and de-seeded
1 medium onion, sliced
12oz mushrooms, sliced (not the canned ones)
2 T butter
2 T olive oil
1 T garlic, minced
In a large saute pan, place butter and oil. Melt together. Add mushrooms and onions; saute. Just until slightly softened and onions are carmelized (25min). Stir in meat until just heated (about 5-10 additional minutes). Preheat oven to 400. Line the pepper halves with a slice of provolone cheese. Add onion-meat-mushroom mixture to pepper. Top with an additional slice of cheese. Bake 15minutes until cheese is gooey. Add additional cheese and repeat for a few extra minute, if desired. Serve immediately. If desired, serve with oven roasted potatoes or fries.