Interestingly the first time I made this recipe was on a Monday night. Not sure how interesting that is, to anyone else...
Once again, it was a hit. In half an hour and dinner was on the table. Next time I will roast the peppers ahead of time. That is what took the longest.
Ingredients-
2 bell peppers, halved
1 tbsp. oil
1/2 large onion, sliced
Kosher salt
Freshly ground black pepper
1 lb. sandwich steaks
1 tsp. Italian seasoning
8 slices provolone
Method-
Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and 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.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and 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.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
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