What could be better then steak, cheese and caramelized onions and mushrooms? I can’t think of anything! I am so excited to share this recipe. It was super fun and easy to make!
- Beef shoulder roast, cut into small cubes
- 2 green peppers, halved
- cremini mushrooms, sliced
- large sweet onion, sliced
- 8 ounces cream cheese, room temperature
- 4 slices provolone cheese
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon cumin
Prep Time: 15 Minutes • Cook Time: 30 Minutes • Serves: 4
Preheat oven to 350 degrees. Place halved green bell peppers on a parchment lined baking dish. Salt and Pepper the green bell peppers vigorously. Roast in the oven for 20 minutes.
Add olive oil to a large saucepan on medium to high heat. When the oil starts to dance add the roast. Season heavily with salt and pepper. Stir occasionally. You want the meat to have a nice browning. Remove meat from saucepan using a slotted spoon and allow to drain. DO NOT DRAIN THE JUICES FROM THE PAN.
Add the mushrooms, onions, worcestershire sauce and seasonings to the drippings from the meat in the saucepan. Heavily salt and pepper the veggies. Saute until onions are clear and mushrooms are soft.
Cut the cream cheese into small cubes. Add cream cheese to onions and mushrooms, stirring continuously. Salt and Pepper to season the cream cheese.
Continue to stir cream cheese until it is melted. Add back in the meat and stir to combine.
Fill the roasted bell peppers with the meat and cream cheese filling. Bake for an additional 10 minutes.
Add slices of provolone cheese and broil for 30 seconds. Be sure to watch closely. You do not want your cheese to burn. If it is not the crispness you want add 15 more seconds under the broiler.
Remove bell pepper from the oven and enjoy!! You will be completely surprised with how filling just one half of the pepper is! I hope you enjoy this recipe!!