Philly Cheesesteak Stuffed Peppers

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Provolone cheese

  8 slice (1 oz) or 224g

• Green bell pepper

  Sweet, green, raw

  4 large (2-1/4 per lb, approx 3-3/4" long, or 656g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 tbsp or 9g

Directions

1. Preheat the oven to 400°F. Lightly oil a baking dish large enough to hold the pepper halves snugly.
2. Halve the bell peppers lengthwise and remove ribs and seeds; arrange cut-side up in the baking dish.
3. Thinly slice the onion and mushrooms. In a large skillet over medium heat, melt the butter with the olive oil, then add the onion, mushrooms, and minced garlic. Season with a pinch of salt and pepper and cook, stirring occasionally, until deeply browned and tender, 20–30 minutes.
4. Thinly slice the raw beef and add it to the skillet. Cook, stirring, until just cooked through, 5–10 minutes; taste and adjust seasoning.
5. Place one slice of provolone inside each pepper half. Spoon the beef-onion-mushroom mixture into the peppers, mounding slightly, then top each with another slice of provolone.
6. Bake until the peppers are tender and the cheese is melted and golden brown, 15–20 minutes. Let rest 5 minutes before serving.