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Grilled “Philly” New York Strip Steaks

Bring the fabulous flavors of a famous sandwich to a hearty entree that's ready to enjoy in less than half an hour.

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

4
boneless beef New York strip steaks or top loin strip steaks, 3/4 to 1 inch thick (about 2 lb)
4
teaspoons Montreal steak grill seasoning
1
medium green bell pepper, cut into 1/2-inch strips
1
medium red bell pepper, cut into 1/2-inch strips
1
large onion, cut into 1/2-inch wedges
2
teaspoons olive or vegetable oil
4
slices (3/4 oz each) Muenster cheese

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat gas or charcoal grill. Sprinkle beef steaks with 3 teaspoons of the grill seasoning. In large bowl, mix bell peppers and onion with oil and remaining 1 teaspoon grill seasoning. Spoon vegetables into grill basket (grill “wok”).
  • 2 Place steaks and grill basket on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning steaks once and stirring vegetables 2 or 3 times, until beef is desired doneness and vegetables are crisp-tender. Place cheese on steaks. Cover grill; cook about 1 minute longer or until cheese is melted.
  • 3 Place each steak on serving plate. Spoon vegetables over steaks.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
1/2g
1/2%
),
Cholesterol
180mg
180%;
Sodium
900mg
900%;
Total Carbohydrate
7g
7%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
70g
70%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
50%;
Calcium
15%;
Iron
35%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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