Grilled Cheesesteak Stuffed Peppers



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What You'll Need


  • Flank steak, 1 1/2 - 2 pounds
  • 1/2 pound white mushrooms, coarsley chopped
  • 16 slices provolone cheese
  • olive oil
  • salt and pepper
  • 4 bell peppers, sliced in half, seeds and ribs removed
  • 1 medium yellow onion, halved & sliced


How to Make It







  • While pre-cooked roast beef could be made to stuff the peppers, the extra step of grilling fresh meat is well worth the small investment of time. I opted to make this a one grill meal by deploying the Summit’s plancha. The same set-up is possible on a kettle by substituting the Plancha for a cast iron skillet while also working the meat in batches, versus all at once.
  • Prepare the plancha for medium high heat. Add a small amount of oil to the plancha and then add the onions. Grill for approximately 3-4 minutes or until the onions turn translucent.
  • Oil and Onions
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Mushrooms Down
  • Add the mushrooms and grill a few minutes more. Stir occasionally.
  • Thinly slice the flank steak and season generously with salt and pepper.
  • Staged Meat
  • Push the vegetables to one side of the plancha and then add the meat to the open side.
  • Meat to the Griddle
  • Grill the meat for 3-4 minutes. The meat will continue to cook in the peppers, so cooking the meat all of the way through is not necessary for this step.
  • Steak & Onion on Plancha
  • Place one piece of provolone cheese in the bottom of each of the pepper halves.
  • Cheese in Peppers
  • Mix together the meat, onions, and mushrooms on the plancha. Remove the meat from the grill and place in a bowl.
  • From Grill to Bowl
  • Stuff each pepper with the meat mixture.
  • Suffing Peppers
  • Top with a piece of provolone
  • Layer of Cheese
  • Return the peppers to the grill and cook indirect, with medium heat 350 F, for 30 minutes.
  • Cheese over Pepper
  • Remove when the cheese has browned.
  • Grilled Cheesesteak Stuffed Peppers
  • Pepper on Spatula
  • Slice and serve.
  • Sliced Stuffed Pepper
  • I like my peppers slightly al dente. If you prefer a softer, more cooked, pepper, consider either pre-grilling or parboiling the pepper halves prior to stuffing.
  • grilled Cheesesteak Stuffed Peppers
  • The peppers make for a perfect knife and fork cheesesteak.

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