° 6 medium green bell peppers – heads, seeds and membranes removed
° 2 tablespoons olive oil
° 2 tablespoons of butter
° 1 (8 oz) package slice fresh mushrooms
° 1 onion, sliced
° 6 sandwich steaks, sliced into strips
° salt and ground black pepper to taste
° garlic powder
° 12 slices of provolone
*Step by step
Preheat the oven to 400 degrees F (200 degrees C). Place the peppers in a single layer in a 9×13-inch baking dish.
Baking in preheated oven to just tender, 10 to 15 min.
Meanwhile, heat oil and butter in skillet on medium heat. Add mushrooms and onion; cook and stir until golden brown, 5 to 7 minutes. Add the steak strips and season with salt, pepper and garlic powder to taste. Cook until heated through, 5 to 7 minutes longer.
Remove the peppers from the oven, leaving the oven on. Drain any liquid that may have accumulated in the bottoms. Top each pepper with the steak mixture and top with a slice of provolone cheese.
Return the peppers to the hot oven and bake until the provolone cheese is brown and bubbling, 10 to 15 minutes more.