Soak 6 wooden skewers in water for 15 minutes to avoid them catching fire on the grill.
Slice the onion and peppers into 1 inch pieces, halve the mushrooms.
Slice the filet into 1 inch pieces and season liberally with salt and pepper.
Slide the veggies and steak onto the skewers alternating so that there is an equal amount on each skewer.
Grill over medium high heat for 3-4 minutes per side for a medium cook on the steak.
Grate the pepperjack havarti. Place the cooked kabobs on top of a piece of foil and then back on the warm grill. Sprinkle with the shredded cheese and close the oven lid. The residual heat should be enough to melt the cheese. Serve hot with chipotle aioli or your favorite sauce.