Philly-style Steak Sandwiches with Grilled Onions and Provolone

What makes this juicy sandwich so memorable? Tender rib eye piled high with melty cheese and smoky grilled vegetables!

TOPPING

1 large yellow onion, thinly sliced

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

2 cloves garlic, thinly sliced

2 Tbs. extravirgin olive oil

1 tsp. dried oregano

Kosher salt

Freshly ground pepper

STEAK

2 boneless rib eye steaks, each 8-10 oz., about 1" thick, trimmed of excess fat

Extra-virgin olive oil

4 ciabatta rolls, split

1 garlic clove, peeled

8 thin slices provolone cheese, about 1 oz. each

● Topping: Prepare grill for direct cooking over high heat (450°F to 550°F) and preheat a grill pan. In large bowl, combine onion, peppers, garlic, oil and oregano. Season with salt and pepper; toss to coat evenly. Spread vegetables on grill pan in single layer. Grill over direct high heat, with lid closed, until starting to brown and tender, about 6 minutes, stirring occasionally. Transfer to medium bowl.

● Steak: Cut steaks lengthwise into 1/8" slices. Place slices in medium bowl; add just enough oil to coat lightly. Season with salt and pepper; toss to coat. Grill steak slices on grill pan over direct high heat, with lid closed, until meat begins to curl and brown, 4-6 minutes, turning occasionally. Wearing insulated barbecue mitts or gloves, remove pan from grill; set down on heatproof surface.

● Lightly brush cut sides of rolls with oil; grill over direct high heat until toasted, about 30 seconds. Gently rub garlic onto toasted rolls. Build sandwiches with cheese, meat, onions and peppers.

Servings: 4. Cals.: 683. Protein: 46 g. Fat: 33 g. (14 g. saturated). Chol.: 110 mg. Carbs.: 49 g. Sodium: 1,049 mg. Fiber: 2 g. Sugar: 4 g. Kitchen time: 35 minutes. Total time: 35 minutes + grill prep time.