Preheat the oven to 400°F then, prepare the 3 medium bell peppers.
Cut the bell peppers in half, vertically. Remove the seeds from the inside of the bell pepper and place the halves into a baking dish. Spray the dish with olive oil and bake the bell peppers for 10 minutes. Remove from oven but leave the oven on.
While the bell peppers are baking, trim the fat off the steak. Then slice the steak into very thin strips.
Dice the onion into bite sized pieces. With the small green bell pepper, seed it and slice it into strips. Also, slice the mushrooms into thin slices.
In a 12 inch skillet, heat 1 tablespoon of canola oil until hot. Pan sear the onions until they are translucent in color, add the mushrooms, and sliced green pepper and cook them until tender. Remove and set aside.
In the same skillet, add 1 more tablespoon of canola oil and pan sear the steak strips until golden brown in color. Add the salt and pepper, soy sauce, and the cooked mixture of vegetables. Mix everything together and cook for a few minutes. Turn off the heat and allow the mixture to cool for a few minutes.
Once cooled, put the beef mixture on a cutting board and cut into smaller pieces. Stuff this chopped mixture into baked peppers. Pour 1 tablespoon of heavy cream in each pepper and top them each with one slice of provolone cheese.
Bake the peppers in the oven, at 400°F for 7 minutes. Then remove from the oven and allow the Philly Cheesesteak Stuffed Peppers to cool a little before serving.