Grilled Philly Cheesesteak Packs

Grilled Philly Cheesesteak Packs

Who knew Philly cheesesteaks could so easily transform into a light summer dinner? These foil packs take out the carbs but if you want to serve this in a toasted bun, over quinoa or in a baked potato, then go for it! With slices of flank steak, peppers, and onions topped with melty provolone you and your family with think eating “healthy” never tasted so good.
Yields: 4  servings
Ingredients:
  • 1 lb. flank steak, thinly sliced (you can ask your butcher to do this for you or slice when the meat is slightly frozen to make the job a little easier)
  • bell peppers, thinly sliced
  • onion, thinly sliced
  • cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • slices provolone
  • Chopped fresh parsley, for garnish
Directions:
  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  4. Garnish with parsley and serve.
  5. Note:  You can serve this as is to make it low carb or serve in a toasted bun, over quinoa or in a baked potato,