I love cheesesteaks, which isn’t a stretch when listing foods I love. Exhibit A: I love steak, and I love cheese. Are they not meant to be together?

Needless to say, I was not totally surprised when Zoë sent me a link for Philly Cheesesteak Stuffed Peppers. Most of the time we will grill cheesesteaks sans bun and go directly from grill to plate. While we typically bypass rolls, which I know makes these decidedly "un-Philly,” I had not given much thought to stuffing the meat in anything else. Bell peppers, as I have seen time and time again, are a great “container.” Now I can add one more thing to stuff them with: cheesesteaks.

While most stuffed cheesesteak peppers I saw called for thinner, lesser quality beef, I opted to go with the versatile and flavorful flank steak. I am never one to skimp on beef, or cheese.

Grilled Cheesesteak Stuffed Peppers

by Another Pint Please

Serves 4

Flank steak, 1 1/2 - 2 pounds

4 bell peppers, sliced in half, seeds and ribs removed

1 medium yellow onion, halved & sliced

1/2 pound white mushrooms, coarsley chopped

16 slices provolone cheese

olive oil

salt and pepper

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.

Drizzle with olive oil and sprinkle with salt and pepper.

Add the mushrooms and grill a few minutes more. Stir occasionally.

Thinly slice the flank steak and season generously with salt and pepper.

Push the vegetables to one side of the plancha and then add the meat to the open side.

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.

Place one piece of provolone cheese in the bottom of each of the pepper halves.

Mix together the meat, onions, and mushrooms on the plancha. Remove the meat from the grill and place in a bowl.

Stuff each pepper with the meat mixture.

Top with a piece of provolone.

Return the peppers to the grill and cook indirect, with medium heat 350 F, for 30 minutes.

Remove when the cheese has browned.

Slice and serve.

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.