Ingredients

The following ingredients have 6 Servings
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 2 tablespoons salted butter
  • 1 small onion, thinly sliced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 1/2 pounds deli- style roast beef, thinly sliced
  • 6 slices provolone cheese (about 6 ounces)
  • 1 cup shredded shredded mozzarella cheese

Instruction

  • Cut the tops off the peppers, remove the ribs and seeds, and thinly slice the peppers. Set aside.
  • Heat the butter in a large deep-sided ovenproof skillet or Dutch oven over medium-low heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 7 minutes.
  • Add the mushrooms and peppers to the skillet. Cook until the mushrooms release their liquid and the peppers are crisp-tender, about 10 minutes.
  • Preheat the oven to 350°F.
  • Add the roast beef to the skillet and mix with the vegetables. Taste, and add salt and pepper, if desired. Top with the provolone cheese, then sprinkle the mozzarella cheese over the top.
  • Bake for 15 minutes, then finish under the broiler for 2 to 3 minutes, until the cheese is browned and bubbling.