Philly Cheesesteak Peppers

I love all the components of a Philly Cheesesteak Sandwich.  When Child #2 and Child #4 told me they had a recipe for Philly Cheesesteak PEPPERS, I said to make them now!

This could also be considered a Sheet Pan Meal because the peppers, after being filled, are placed on a sheet pan for the final step of cooking.

Here's the recipe with their step by step instructions:

6 large bell peppers, halved lengthwise and seeds removed

1 yellow onion, diced

1 red or yellow bell pepper, diced

2 portabello mushroom caps, cleaned and chopped

1 1/2 lbs. beef sirloin, cut into thin strips against the grain

1 T. olive oil

1/2 cup of shredded cheese (they used shredded mozzarella and provolone)

1 cup of Duke's mayonnaise

2 T. Worcestershire sauce

2 T. soy sauce

freshly ground black pepper

salt to taste

Preheat oven to 375 degrees F.

Drizzle bell pepper halves with olive oil and sprinkle with freshly ground black pepper and salt.

Place cut side down on a rimmed baking sheet for 10 minutes.  Flip them over with tongs and roast for another 10 minutes.

While peppers are roasting, add olive oil to a large skillet over medium-high heat.  Lightly salt and pepper.  Cook, frequently stirring, until the meat is browned.  Remove from pan and set aside.

Add the onion, diced bell peppers, and mushrooms to the skillet and cook in the steak drippings until softened and browned.  Add the steak back to the skillet and heat through.

Remove peppers from oven and spoon the steak and vegetable mixture into the peppers.  

In a separate bowl, whisk together the mayo, Worcestershire, soy sauce, and salt/pepper.  Drizzle the mayo mixture over the steak and peppers and top with the shredded cheese.

Return peppers to the oven at 400 degrees F. until cheese melts and browns, about 12 - 15 minutes.  Serve immediately.

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