1 1/2 lbs roast beef, thinly sliced, cut into strips
4 large bell peppers, seeds removed
12 slices provolone cheese
1 large yellow onion
3 cloves garlic, minced
3 Tbsp extra-virgin olive oil
2 Tbsp steak seasoning
1 Tbsp Worcestershire sauce
kosher salt and freshly ground pepper, to taste
Preheat oven to 400 F degrees.
Heat olive oil in a large pan or skillet, over medium-high heat.
Sauté onions until softened and translucent.
Add garlic and cook, stirring frequently, for 1 minute, or until fragrant.
Add sliced beef to onion and garlic mixture. Sprinkle in steak seasoning.
Generously season with salt and pepper. Stir to combine.
Place 1 slice provolone in the bottom of each bell pepper. Fill halfway with cheesesteak mixture.
Repeat with another layer of provolone and beef. Top each pepper with a third slice of cheese.
Place peppers in a baking dish, or on a baking sheet.
Bake for 20 minutes, or until peppers have softened and cheese is melted.