Cheesesteak Stuffed Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Place the halved bell peppers cut-side up in a 9x13 inch baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 10 minutes until peppers begin to soften.
2. Cook the vegetables
   While peppers are pre-baking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and cook for 3-4 minutes until they begin to soften. Add the sliced green peppers and mushrooms, continuing to cook for 5-6 minutes until vegetables are tender and starting to caramelize. Add minced garlic and cook for 30 seconds until fragrant. Transfer vegetables to a plate.
3. Cook the steak
   In the same skillet, increase heat to high. Add the thinly sliced ribeye steak in a single layer (you may need to work in batches). Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until meat is just cooked through. Add Worcestershire sauce, Italian seasoning, and beef broth. Return the vegetables to the skillet and stir to combine.
4. Stuff the peppers
   Remove the par-baked peppers from the oven. Divide the steak and vegetable mixture evenly among the pepper halves, packing the filling tightly.
5. Add cheese and bake
   Top each stuffed pepper with a slice of provolone cheese. Return to the oven and bake for 15 minutes until peppers are tender and cheese is melted and bubbling with some golden spots.
6. Serve
   Allow to cool for 5 minutes before serving. Garnish with fresh parsley if desired and serve hot.