Directions:
Preheat your oven to 375°F.
In a skillet over medium heat, sauté the steak with Worcestershire sauce until cooked through. Add mushrooms and caramelized onions, stirring to combine.
Stir in the cream cheese until fully incorporated, creating a creamy, cheesy filling.
Stuff each bell pepper with the steak mixture, then top with shredded provolone cheese.
Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the cheese is melted and golden.
Serve hot and enjoy this delicious Philly cheesesteak twist!
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