Philly Stuffed Poblano

Protein Type



  • ½ Lb Angus Rib Lifter, ¼” Dice
  • 2 tbsp Olive Oil, Divided 
  • 4 Poblanos, Cut in Half and Deseeded 
  • 1½ cups Mushrooms, Sliced 
  • ½ Red Bell Pepper, Sliced 
  • 1 Small Red Onion, Sliced, Caramelized 
  • 2 cups Provolone & Gruyere Cheese, Grated 
  • ⅓ cup Brandy
  • ¾ cup Beef Stock 
  • ½ cup Heavy Cream
  • 2 tsp Peppercorns, Ground 
  • Salt and Pepper, to Taste
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Drizzle the poblanos with 1 tbsp olive oil, season with salt and pepper and grill until charred and semi soft. Meanwhile for the sauce, add brandy to a skillet and cook until reduced by half. Then add beef stock and let simmer for a few minutes, turn down the heat and add the cream and peppercorns. Season to taste and let simmer for 2 to 3 minutes, until the sauce thickens. 

Add the remaining 1 tbsp of olive oil to a large frying pan and heat over high heat. Add mushrooms and cook until they start to release juices. Add in onions, red pepper, steak, salt, and black pepper and cook until tender. Divide steak and veggies among peppers then top with cheese mixture. Bake for 15 minutes or until cheese is melted.  Drizzle peppercorn cream sauce over the top, serve and enjoy!

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