Happy Labor Day.   Tomorrow we start thinking fall, but for today, let’s grill and enjoy this last long weekend of summer!  Here’s a delicious hubby-favorite to add to your grilling line up.  This sandwich is reminiscent of a Philly Cheese Steak, only better {in my opinion}.  Thin strips of steak, peppers, and onions, all grilled on an open flame combined with provolone cheese – What’s not to love?

Grilled Steak Sandwich with Peppers and Onions

 Ingredients:

1 red onion, cut into 1/4″ slices

2  bell peppers, seeded and cut into 1/4″ slices (any combination of red, green or other favorite)

1 1/2 pounds New York strip steak, thinly sliced

Olive Oil

Hickory Flavored Liquid Smoke

Montreal Steak Seasoning

4 French or sub-style sandwich rolls, split lengthwise (keep one side intact)

8 -12 slices provolone cheese

4 sheets of aluminum foil (8″ longer than buns)

* grill fry pan or grill topper tray

Instructions:

Slice steak and drizzle with olive oil, liquid smoke and Montreal steak seasoning.  Allow to marinate at least 1-2 hours.

In a bowl, mix together onion, peppers, 1 tablespoon of olive oil and little Montreal steak seasoning.

When ready to grill, assemble all ingredients close to your grill-these don’t take long.

Prepare medium-hot fire in grill.   Place veggies on grill topper (or pan) and cook, tossing occasionally (close grill in between) until browned and softened, about 8-10 minutes.  When done transfer to a metal pan and place on upper deck of grill or cover with foil to keep warm.

 Lay steak on a second grill topper if grill is large enough for two, and place on heat when veggies about done.  Grill until browned, turning once – about 4-5 minutes. .

When meat is done, place in metal pan to warm and lay buns on flames for 1-2 minutes.

Place each roll, cut side up, on piece of foil, fold sides down lengthwise and then twist ends to make a “foil boat” for sandwich.  Place 1-2 slices provolone in buns and then divide meat among the rolls. Top with peppers and onions and another slice of cheese.

Return sandwich boats to grill  and close lid.  Cook until cheese is melted, 2-3 minutes.   {My family likes to eat these with A-1 Sauce.}

*Note:  I have a grill pan and a grill topper, but the wholes are big enough that my veggies were falling through.  I found these disposable grill toppers pictured at Wal-Mart – they work perfectly!  (I use a little Pam for gilling on these before I put them on the grill.) If your grill is small, use just one topper or grill frying pan.  Cook the veggies first, remove and keep warm.  Cook the meat, remove and keep warm.  Then toast your buns and assemble sandwiches before returning to the grill to warm.

Adapted from Williams-Sonoma