Crazy, hectic work hours, the usual social and household obligations – this has been one heck of a week! I'm too embarrassed to tell you what I've been eating – so tonight I'll do something awesome. And easy. Emphasis on “easy” (I'm beat). Cut bell peppers in half and clean them, slice an onion, light the grill – that's it for my effort tonight. I'm making Philly Cheese Steak STUFFED PEPPERS! You heard me... So you saute the onions with a packaged steak seasoning – uh, no, not me. I used some Worcestershire, a big dash each of garlic powder, salt - and a healthy dose of black pepper. This is the only seasoning you'll add, so go a bit overboard? They look (and are) mighty tasty. I keep a ton of cheese in the house, so I knew provolone was available. I picked up some deli roast beef on my way home. I “shredded” the beef slices by hand, just to make sure they'd distribute within the onions. Here they are, stuffed and ready to go on the grill: That picture was before the final layer of cheese went on – I'm gonna make a point about that in a bit. But now, these CAN be ready to eat – just 5 or 6 minutes later. DELICIOUS! And lo-carb, gluten-free, if you're into that... Personally, I would have preferred the bell pepper a little more cooked, but if I had continued, the entire top layer of cheese might have oozed away, and we COULDN'T have that, lol. So my advice would be to take another 5 minutes or so, and grill the stuffed pepper UNADORNED (sans the cheese topper) - then continue as directed, which means add the top layer and cook until it's beautifully ooey and gooey. My only other comment? Add some mushrooms when you're sauteing the onions (even a small can of those “bits”?) - I think that would accentuate the beefy flavor, and maximize the pleasure.