Philly Cheesesteak Stuffed Tenderloin
Juicy beef tenderloin stuffed with all the philly cheesesteak favorite toppings! Peppers, onions, cheese, and mushrooms, enjoy the flavor without all the mess.
Philly Cheesesteak Beef Stuffed Tenderloin
Rated 3.5 stars by 2 users
Category
Beef
Cuisine
American
Author:
PS Seasoning
Servings
4-6
Prep Time
30 minutes
Cook Time
45-60 minutes
Juicy beef tenderloin stuffed with all the philly cheesesteak favorite toppings! Peppers, onions, cheese, and mushrooms, enjoy the flavor without all the mess.
Ingredients
- 3 LB – Beef Tenderloin, trimmed
-
4 T – Chop Shop
- 8 oz – Mushrooms
- 2 – Onions
- 2 – Green Pepper
-
3 T – Cooking Oil
-
1 T – Garlic, Chopped
- 8 Slice – Provolone Cheese
Directions
- Butterfly the tenderloin by starting with a cut lengthwise about ½ above the bottom of the meat.
- Continue with this, unrolling the tenderloin as you cut.
- Once the tenderloin is opened, pound out to even the thickness.
- Season generously with Chop Shop and rest at room temperature while you prepare the vegetables.
- Julienne the peppers and onions and sauté lightly over medium heat for 4-5 minutes until slightly softened.
- Set in the fridge to cool.
- Slice the mushrooms and sauté in oil until softened. Add chopped garlic for the last minutes of cooking.
- Set in the fridge to cool.
- Once the veggies are cooled, you’re ready to stuff the tenderloin.
- Evenly lay out the cheese and then spread the sauteed veggies on top of that.
- Roll the tenderloin back up and truss to hold everything together.
- Season the outside of the meat with more Chop Shop.
- Preheat grill to 300 degrees and set up for indirect cooking.
- Place the meat on the grill with a probe to monitor temperature.
- Cook until an internal temperature of 130 degrees.
- Increase heat of the grill to 450 and then sear the meat.
- Remove the truss and slice immediately to serve!
