Philly Cheesesteak Stuffed Peppers

• 4 large Green pepper, firm, evenly sized
• 1 large Yellow onion
• 2 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 450 g Beef ribeye
• 2 cloves Garlic
• 2 tbsp Worcestershire sauce
• 160 g Provolone cheese

1. Heat the oven to 200°C (390°F). Halve the green peppers lengthways, remove the seeds and white pith, then set the halves cut-side up in a baking dish.
2. Thinly slice the onion. Heat the olive oil in a large frying pan over medium heat, add the onion with half the salt and half the pepper, and cook for 8 to 10 minutes until softened and lightly golden.
3. Slice the ribeye very thinly against the grain. Add the beef to the pan, increase the heat to medium-high, and cook for 2 to 3 minutes, stirring, until just browned.
4. Crush in the garlic and cook for 30 seconds until fragrant. Stir in the Worcestershire sauce and the remaining salt and pepper, then take off the heat.
5. Spoon the beef and onion mixture evenly into the pepper halves, packing it in lightly. Tear or slice the provolone and lay it over the tops.
6. Bake for 18 to 22 minutes until the peppers are tender and the cheese is melted and bubbling. Rest for 2 minutes, then serve hot straight from the dish.

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