6 bell peppers, cut in half from top to bottom and seeded
24 slices of provolone cheese
1 1/2 pounds of premium roast beef
1 onion, thinly sliced
1 cup of sliced button or baby Portabella mushrooms
2 tablespoons of butter
1 tablespoon of olive oil
Preheat oven to 350 degrees.
In a medium skillet, sauté onions and mushrooms and olive oil and butter until tender. Mix onion and mushrooms with roast beef.
In each pepper half, place a slice of provolone cheese. Place beef and vegetable mixture on top of provolone cheese slice. Top with another slice of provolone cheese. Place on a greased cookie sheet. Bake for 10 to 15 minutes until cheese is melted and pepper begins to soften.
Recipe serves 10 to 12.