Super Steak Bowls

Ingredients:

• 1 pound Ribeye Steaks Boneless, cut 1 inch thick (about 8 ounces each)
• salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 8 small sourdough or Italian bread bowls (2 inches wide)
• 1-1/2 cups shredded pepper jack cheese

COOKING:

1. Season steaks with salt and pepper, as desired. Heat oil in large skillet over medium heat until hot. Place steaks in skillet, cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
2. Add onion, bell peppers and mushrooms to skillet. Cook and stir, 3 to 4 minutes or until vegetables are tender and caramelized. Season with salt and pepper.
3. Meanwhile, preheat oven to 400°F. Cut a thin slice off tops of bread bowls; hollow out bottoms leaving 1/4-inch-thick shells (save removed bread for other use). Place shells onto ungreased baking sheet. 
4. Carve steaks into thin slices; layer steak and vegetables into shells. Sprinkle generously with cheese. Bake 10 to 15 minutes, or until cheese is bubbly and golden brown. Cool slightly; garnish with parsley or thyme, if desired.

Nutrition information per serving, 4 servings: 350 Calories; 17.3 g Total Fat (9.2 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.4 g Monounsaturated Fat); 93.0 mg Cholesterol; 393.0 mg Sodium; 15.0 g Total Carbohydrate; 1.8 g Dietary Fiber; 3.4 g Total Sugars; 0.0 g Added Sugars; 32.0 g Protein; 54.1 mg Calcium; 2.5 mg Iron; 510.0 mg Potassium; 0.4 mcg Vitamin D; 0.3 mg Riboflavin; 9.6 mg Niacin; 0.7 mg Vitamin B6; 1.2 mcg Vitamin B12; 204.0 mg Phosphorus; 4.2 mg Zinc; 26.2 mcg Selenium; 88.5 mg Choline