Who knew Philly cheesesteaks could so easily transform into a light summer dinner? These foil packs take out the carbs (who needs those anyways?!) with slices of flank steak, peppers, and onions topped with melty provolone.
1 lb. flank steak, thinly sliced
2 bell peppers, thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, minced
2 tbsp. Italian seasoning
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
4 slices provolone
Chopped fresh parsley, for garnish
- 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.
- Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
- Open packs, top with provolone, and cover grill to melt, 2 minutes.
- Garnish with parsley and serve.