1 lb. thinly sliced sirloin steak (or you can use deli roast beef)
8 slices provolone cheese
4 large green bell peppers
1 medium sweet onion
1 pound white mushrooms
3 tbsp. butter
3 tbs. olive oil
salt and pepper to taste
1. Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Sauté over medium heat with butter, olive oil, and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and sauté in a little olive oil until just not pink. About 5 minutes.
3. Preheat oven to 400*. Add steak to the onion/mushroom mixture and stir to combine. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are overflowing.
4. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.