3 thin sliced breakfast steaks
3 green bell peppers
1 vidalia onion
Adolph seasoned tenderizer
8 ounches sliced mushrooms
Olive oil spray
6 slices of provolone cheese
Wash and half lengthwise the bell
peppers. Scrape seeds and ribs out and discard.
Spray foil with olive oil spray.
Place bell peppers on the foil on a
pizza pan. Cover with another piece of foil and bake for 30 minutes
at 350 degrees.
Spray skillet with olive oil spray.
Season meat with Adolph's seasoned
tenderizer.
Brown the steaks on each side. Remove
skillet from the heat.
Chop onion into pieces about one inch
in length.
Remove the meat from the skillet,
replacing the meat with the onions and sliced mushrooms.
Saute the onions and mushrooms.
Cut the steak in ½ by 1 inch strips
and return to the skillet to the heat.
Add 2 tablespoons water to aid in
steaming the vegetables.
When sauteed, remove from the heat.
After the 30 minutes of baking of the
the bell peppers, remove the pan of them.
Remove the foil from the top.
Spoon the meat, onion, and mushroom
mixture into the six green pepper boats.
Return to the oven for 20 minutes.
Remove and place a slice of provolone
on each boat.
Return to oven to melt the cheese.
Serve and enjoy.
