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Grilled "Philly" New York Strip Steaks

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.


  • 4 boneless beef New York strip steaks or top loin strip steaks, 3/4 to 1 inch thick (about 2 pounds)
  • 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 ounce each) Muenster cheese


  1. Heat gas or charcoal grill.
  2. Sprinkle beef steaks with 3 teaspoons of the grill seasoning.
  3. In large bowl, mix bell peppers and onion with oil and remaining 1 teaspoon grill seasoning. Spoon vegetables into grill basket (grill "wok").
  4. 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.
  5. Place cheese on steaks. Cover grill; cook about 1 minute longer or until cheese is melted.
  6. Place each steak on serving plate.
  7. Spoon vegetables over steaks.

Prep time: 25 Min | Total time: 25 Min | Servings: 4

Use your favorite meltable cheese on these yummy cheese steaks. Try Swiss, provolone or even blue cheese for a tangy flavor.

Strip steaks weigh on average about 1/2 pound. For light eaters, you can plan on dividing one steak between two people.

Nutrition Facts: 1 Serving Calories 470 ( Calories from Fat 160), Total Fat 18g (Saturated Fat 7g, Trans Fat 1/2g ), Cholesterol 180mg Sodium 900mg Total Carbohydrate 7g (Dietary Fiber 2g Sugars 4g ), Protein 70g

% Daily Value*: Vitamin A25%; Vitamin C50%; Calcium15%; Iron35%

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.

Recipe and photo credit (used with permission): Betty Crocker.

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