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STEAK SANDWICHES WITH PEPPERS AND ONIONS

Source of Recipe

Williams Sonoma


List of Ingredients

1 red onion, cut into ¼ inch slices
1 red bell pepper, seeded and cut into ¼ inch strips
1 green bell pepper, seeded and cut into ¼ inch strips
4 Tbs. olive oil
Hickory smoked sea salt, to taste
Freshly ground pepper, to taste
1½ lb. New York strip sirloin, thinly sliced
4 French sandwich rolls, split lengthwise, with one long side intact
6 oz. provolone cheese, sliced



Recipe

Prepare a medium-hot fire in a grill. Place a steel grill fry pan in the center of the grill and heat until smoking.
In a bowl, stir together the onion, bell peppers and 2 Tbs. of the olive oil, and season with smoked sea salt and pepper. Transfer the mixture to the fry pan. Cover the grill and cook, tossing the vegetables occasionally, until browned and softened, 8 to 10 minutes. Transfer to a bowl, cover with aluminum foil and place on the edge of the grill to keep warm. Return the fry pan to the grill.
In a bowl, stir together the steak and the remaining 2 Tbs. olive oil, and season with smoked sea salt and pepper. Working in 2 batches, place the beef in the fry pan, cover the grill and cook, tossing the beef occasionally, until browned, 4 to 5 minutes per batch. Return all the beef along with the vegetable mixture to the pan and stir to combine.
Place the sandwich rolls, cut side down, on the grill and lightly toast, about 1 minute. Cut 4 pieces of foil, each about 4 inches wider and 8 inches longer than the rolls. Place each roll, cut side up, on a piece of foil and twist the ends, creating a “boat” to hold the roll. Place a large piece of foil or a baking sheet on the grill and set the foil boats on top. Divide the beef mixture among the rolls and top with the cheese. Cover the grill and cook until the cheese is melted, 2 to 3 minutes. Remove the sandwiches from the foil and serve immediately.