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Ingredients
- 4 1/2-inch thick strip steaks (about 6 to 8 oz each), trimmed of excess fat
- 1/4 cup Worcestershire sauce
- 2-3 tablespoons olive oil
- 1 garlic clove, crushed
- 2 large green or red bell peppers (or one of each), seeded and cut into 6 wedges
- 4 1/4-inch thick slices, cut from a large yellow onion
- 1 teaspoon Creole seasoning (available at most supermarkets)
- 1/4 teaspoon ground black pepper
- 4 slices Swiss, Muenster or Provolone cheese
- 4 sandwich rolls, french bread or hoagie rolls
Details
Preparation
Step 1
Place the steaks in a plastic zipper closure bag; add the Worcestershire sauce, 1 tablespoon olive oil and the crushed garlic.
Seal and shake the bag to distribute the ingredients evenly. Marinate for at least 20 minutes or overnight in a refrigerator.
Preheat the grill to medium-high.
Brush the bell peppers and onion slices with the remaining oil. Grill until soft and lightly browned, about 6 to 10 minutes.
Transfer to a plate and cover with aluminum foil.
Remove the steaks from the bag and wife off the excess marinade. Season the meat with Creole seasoning and ground pepper.
Grill for 3 to 4 minutes, turn over and continue cooking 2 to 3 minutes.
Place a slice of cheese on each steak and allow it to melt.
Place the bun cut side down on the grill until lightly toasted and warm.
Place 1 steak on each roll, break up the slices of onions into rings and divide amojng each sandwich; top with bell pepper slices. Serve immediately.
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