Prep Time: 45 Minutes
Servings: 3


  • 1 boneless strip steak
  • 4 tablespoons Minerva Dairy Sea Salt Butter
  • 1/2 onion, sliced
  • 3 mushrooms, sliced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 tablespoons cream cheese, softened
  • 1/4 lb. Gouda cheese, shredded
  • 1 teaspoon garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 3 bell peppers (red, orange, or yellow)


  1. In skillet, melt 1 tablespoon Minerva Dairy Sea Salt Butter. Sear the steak on medium-high heat, seasoning with salt and pepper, to desired temperature. Remove from heat and let rest.
  2. Preheat oven to 400°F.
  3. Slice 1 side of each pepper off to create a vessel for the Philly Cheesesteak filling. Then, cut the removed slices of pepper into thin strips.
  4. In skillet, melt remaining 3 tablespoons of butter. Add onions, garlic, pepper strips, and mushrooms. Saute in butter until softened. Add Worcestershire sauce and cook for a few additional minutes.
  5. Spread 1 tablespoon of cream cheese then a pinch of shredded Gouda in the inside of each pepper. Slice the rested steak and put a layer of steak slices into each pepper. Then, add a layer of sauteed vegetable mixture. If space allows, add a second layer of steak and of sauteed vegetable mixture. Finally, top each pepper with remaining shredded Gouda.
  6. Bake until peppers are cooked through and cheese is melted, about 30 minutes.

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