Philly Steak Stuffed Peppers

Posted on September 9th, 2016 by Ben

I ate it too quickly!

This is a nice easy dinner, perfect as a Friday night treat. Use a good quality minute or frying steak, and we’ve used the French cheese Morbier because it has a tang to it and goes lovely and melty. You can use Emmental or anything like that as an alternative.


(Serves 2)

  • 2 Big red sweet peppers
  • 2 thin frying or minute steaks
  • 1/2 an onion
  • 1 garlic clove
  • 1 small chilli pepper
  • 3 chestnut mushrooms
  • oil for frying
  • 4 slices of melting cheese (Morbier/Emmental)

What to do with them…

Take one fresh red pepper per person, cut in half, deseed and place face down on a baking tray. Put into an oven at 160°C for 20 mins.


Increase the temperature on the oven to 200°C and chop half an onion roughly (roughly chopped or roughly half – up to you), and finely slice a clove of garlic, a red chilli pepper and 3 chestnut mushrooms.

Fry the onions over a medium heat until starting to soften, then add the mushrooms, garlic and chilli, and continue frying until the mushrooms and onions are nice and cooked (only a few minutes, don’t worry). Put them to one side on a plate or something. Cut a generous slice of Morbier for each half pepper.

Meanwhile the peppers in the oven should be looking nice and roasty (I.e. Soft with the skins starting to break up, but not too burnt). Take them out and leave them to cool for a moment.

Take your frying steaks and put them into the frying pan recently vacated by the veg. Give them 1 minute on each side over a medium-high heat. Once done put the steaks onto a chopping board and cut into thin slices. They should be “blue” at this point.

Now flip your peppers over and fill them first with the veg mix, then top with the steak pieces and finally top with the cheese slices. Return to the oven for about 10-15 mins depending on how melty you like your cheese and/or how you like your steak.