Prepare a charcoal or gas grill to medium-high heat (400 degrees). Cut tenderloin lengthwise. Pound tenderloin with tenderizing mallet to a uniform thickness.
Recipe
Main Dish
Philly Cheesesteak Stuffed Beef Tenderloin
Primary Media
Author
Hy-Vee Chefs, Culinary Champs
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Description
Stuff Hy-Vee Choice Reserve beef tenderloin with cream cheese, Provolone cheese, green peppers, onion, and mushrooms for a mouthwatering meal.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-to-1-1/2 lbs.) Hy-Vee Choice Reserve beef tenderloin | ||
| 1 (8-oz.) pkg. Hy-Vee plain cream cheese | ||
| 3 tsp. Montreal steak seasoning, divided | ||
| 4 slice(s) Hy-Vee Provolone cheese | ||
| 1 medium green bell pepper, seeded sliced | ||
| 1 medium yellow onion, sliced | ||
| 1 (8-oz.) pkg. sliced white mushrooms |
Things To Grab
- Charcoal or gas grill
- Meat tenderizer
- Butcher's twine
Directions
Spread cream cheese on inside of tenderloin and sprinkle with 1 teaspoon steak seasoning. Place slices of cheese, green pepper, onion, and mushrooms on top of cream cheese layer. Close and tie with butcher's twine. Sprinkle remaining 2 teaspoons steak seasoning on outside of tenderloin.
Grill for 15 minutes on each side or until tenderloin reaches 155 degrees. Remove from grill and let rest for 5 minutes. Remove butcher's twine; cut into medallions to serve.
Recipe Source:
Randy L.