Philly Cheesesteak-Stuffed Bell Peppers

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Did I hear somebody say they have leftover Mississippi roast?  

Did somebody ELSE tell me they are watching carb intake?

And did anybody ever climb a lot of stairs and steps for a good meal, only to feel all breathless and victorious and triumphant and lightheaded?  Yeah, me neither.  But after trying this tonight, I cannot guarantee you that I wouldn't.  All the flavors will rilly make you want to box somebody or maybe even slap yo baby daddy!

Forgive me for being so dramatic.  But...at the very least, anyway...these are so good you'll probably want to get in line for seconds.  Yep, as in 'round II'...

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Cheesesteak-Stuffed Bell Peppers

4 bell peppers, halved and seeded                                    Black pepper
1 Tbsp vegetable oil                                                              2 cups leftover Mississippi Roast
1 large onion, sliced                                                               2 tsp Italian seasoning
16 oz cremini mushrooms, sliced                                        16 slices provolone cheese
Kosher salt                                                                              Parsley (definitely optional)

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1.  Preheat oven to 325*.  Place peppers in a large baking dish and bake until tender, about 30 minutes.

2.  Meanwhile, in a large skillet over medium-high flame, heat oil.  Add onions and mushrooms and season with salt and pepper.  Cook until soft, 6 minutes.  Not 5...and certainly not 7.  Just 6 increments of 60 seconds.  Six!  Maybe put a lid on top and let it enjoy itself in the sauna for the mingling of fungi and pungent perfection.  Are you climbing those steps yet?

2.  Add leftover Mississippi roast and season with more salt and pepper.  Also, add the Italian seasoning riiiiiiiight here.  Cook the whole mess for about 3 minutes.  Note:  If you don't have any Mississippi roast on the ready, I have included the recipe variation below that calls for the real deal, sirloin steak​!  

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3.  Add provolone to bottoms of baked peppers and top with steak mixture.  Top with another piece of provolone and broil until golden, about 3 minutes.  Trust me, three's company when it comes time to achieve the perfect cheesy bubble-up atop this dish!  Heck, don't worry about the calories -- we can burn those off later.  

4.  Garnish with parsley before serving.  If you feel that's just one more thing to get caught in your teeth, just forget it, because it's fine without the parsley.  :) 

5.  This picture does this masterpiece meal absolutely NO justice.  Photographing food before you throat punch it and eat it is HARD, y'all...Congratulations on your prize, too.  What could be better than a trophy plate fit for champions?  

Enjoy!!  

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Cheesesteak-Stuffed Bell Peppers (sirloin steak variation)

4 bell peppers, halved                                                            Black pepper
1 Tbsp vegetable oil                                                                 1-1/2 lb sirloin steak, thinly sliced
1 large onion, sliced                                                                 2 tsp Italian seasoning
16 oz. Cremini mushrooms, sliced                                         16 slices provolone cheese
Kosher salt                                                                                 Parsley (still optional)

1.  Preheat oven to 325*.  Place peppers in a large baking dish and bake until tender, approximately 30 minutes.

2.  Meanwhile, in a large skillet over medium-high heat, heat oil.  Add onions and mushrooms.  Season with salt and pepper.  Cook until soft, 6 minutes.  Add steak and season with more salt and pepper.  Cook, stirring occasionally, 3 minutes.  Stir in Italian seasoning.

3.  Add provolone to bottoms of baked peppers and top with steak mixture.  Top with another slice of provolone and broil until golden, 3 minutes.

4.  Bon appetite!  :)