Dark's Kitchen
Serves 4

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.
Philly Cheesesteak-Stuffed Peppers
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