Fridge Friend Recipes
Warm Beef and Pepper Cheese Melt recipe
A hearty toasted sandwich with savoury beef, sweet peppers and melted cheese, finished with juicy tomatoes for a satisfying lunch or easy supper. Crisp on the outside and gooey in the middle, it’s a comforting, flavour-packed melt.
20 min · Easy · American Jump to method
Ingredients
- 250g Cooked Beef
- 2 Peppers
- 2 Tomatoes
- 120g Cheddar Cheese
- 4 slices Bread
- 20g Butter
- 1 tsp Black Pepper
- 1/2 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 788 kcal |
| Protein | 52 g |
| Carbohydrates | 29 g |
| Fat | 50 g |
| Saturated fat | 25 g |
| Fibre | 4.5 g |
| Sugar | 8 g |
| Sodium | 1030 mg |
Why this works
A rich, high-protein melt that is also high in saturated fat and sodium, so it is best enjoyed as an occasional meal rather than an everyday option.
High-quality protein. Beef and cheddar provide a substantial amount of protein, which supports satiety and muscle maintenance.
Calcium and B12. Cheddar cheese contributes calcium for bone health, while beef is a good source of vitamin B12 and iron.
Sodium and saturated fat concern. Cheddar, butter and added salt push this dish high in saturated fat and sodium, which may be less suitable for heart health.
Method
- Slice the peppers into thin strips and chop the tomatoes if needed.
- Heat a frying pan over medium heat and add the peppers. Cook for 4–5 minutes until softened and lightly charred.
- Add the cooked beef and tomatoes, and warm through for 2–3 minutes until the tomatoes begin to soften.
- Season with salt and black pepper if using, then stir in the cheese until it starts to melt through the filling.
- Butter one side of each bread slice. Place two slices butter-side down in a clean pan or on a griddle, then spoon over the beef and pepper mixture.
- Top with the remaining bread slices, butter-side up, and cook for 2–3 minutes on each side until golden and the cheese is fully melted. Serve immediately.
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