![\"Philly](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2015\/07\/100_44431-300x225.jpg\")
<\/a> 1\/2 lb. steak of choice, sliced thinly
\n8 slices provolone or pepper jack cheese
\n2 bell peppers, any color
\n1 medium onion, sliced
\n6-oz. Baby Bella mushrooms, sliced
\n1-1\/2 Tbsp. butter
\n1-1\/2 Tbsp. olive oil
\n1 Tbsp. garlic, minced
\nSalt and Pepper to taste<\/p>\nPreheat oven to 350 degrees. Slice the peppers in half lengthwise and remove the ribs and seeds. Place peppers, cut side up, in a baking dish and bake for 15 minutes. <\/p>\n
Meanwhile, add butter, olive oil, steak, mushrooms, onions, garlic and salt and pepper to a large saute pan and cook over medium heat. Saute until tender.<\/p>\n
Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.<\/p>\n
Increase the oven temperature to 400 degrees. Bake peppers for 15-20 minutes until the cheese on top is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
If you like Philly Cheesesteak, but you don’t want all the bread that comes with one, here is your answer. These stuffed peppers are delicious and satisfying. The recipe I followed called for sliced roast beef from the deli. I wanted to take it up a notch and used a small piece of tenderloin. If … <\/p>\n
Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10,6],"tags":[],"class_list":["post-1894","post","type-post","status-publish","format-standard","hentry","category-beef","category-recipes","item-wrap"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p29QDf-uy","_links":{"self":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1894"}],"version-history":[{"count":10,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1894\/revisions"}],"predecessor-version":[{"id":2638,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1894\/revisions\/2638"}],"wp:attachment":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Philly](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2015\/07\/100_44431.jpg\")
<\/a> 1\/2 lb. steak of choice, sliced thinly