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.