Prep the peppers: Preheat oven to 400°F (205°C). Slice the tops off the 6 large bell peppers and remove seeds and membranes. If they wobble, trim a thin slice from the bottom to help them stand. Place in a baking dish, drizzle with a little oil, and season with salt and pepper.

Pre-roast the shells: Roast peppers for 12–15 minutes to soften slightly. This helps them cook through later without turning mushy.

Sauté the veggies: Heat a large skillet over medium-high. Add 1 tablespoon butter and the oil. Cook the onions, mushrooms, and the extra sliced green pepper with a pinch of salt until softened and browned at the edges, about 7–9 minutes. Stir in the minced garlic for the last 30 seconds.

Cook the steak: Push veggies to the edges of the pan. Add the remaining tablespoon of butter. Add shaved steak in an even layer. Season with salt, black pepper, onion powder, garlic powder, and smoked paprika. Let it sear briefly, then flip and break apart with tongs. Cook until just browned, 2–3 minutes.

Add flavor boosters: Stir in Worcestershire sauce and fold the veggies back into the beef. Taste and adjust seasoning. You want it slightly salty and bold—flavors mellow in the pepper shells.

Layer with cheese: Place a half slice of provolone in the bottom of each pre-roasted pepper. Spoon in the steak mixture, pressing down gently to remove air pockets. Top with another slice of provolone (or a generous sprinkle of shredded cheese).

Bake: Return stuffed peppers to the oven and bake 10–12 minutes, until cheese is melted and bubbly and peppers are tender but not collapsing.

Finish and portion: Let cool for 5–10 minutes so juices settle. Add optional toppings like pickled jalapeños or hot cherry peppers for that classic “wit a kick” vibe. Portion into meal prep containers—one large pepper per serving, or two halves if using extra-large peppers.