YOUR SOLIN GENERATED RECIPE
Cheesy Philly Steak Stuffed Peppers
Tender bell peppers roasted and stuffed with savory sautéed steak, caramelized onions, and mushrooms, topped with a layer of melted, bubbly provolone cheese.
INGREDIENTS
2 medium green bell peppers
4 oz lean flank steak
0.5 cup yellow onion
0.5 cup cremini mushrooms
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 oz provolone cheese
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the green bell peppers in half lengthwise and remove the seeds and ribs.
Place the pepper halves cut-side up in a baking dish and roast for 10 minutes to soften slightly.
While the peppers roast, thinly slice the flank steak against the grain into bite-sized strips.
Heat the olive oil in a large skillet over medium-high heat. Add the diced yellow onion and sliced mushrooms, sautéing until the onions are translucent and mushrooms are browned.
Add the sliced steak to the skillet, seasoning with sea salt, black pepper, and garlic powder. Cook for 3-4 minutes until the steak is browned and cooked through.
Remove the peppers from the oven and divide the steak and vegetable mixture evenly among the four halves.
Top each stuffed pepper with shredded provolone cheese.
Return the peppers to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and golden brown.