- 4
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp steak sauce, such as A1
- 1 Tbsp soy sauce
- 1 tsp each: garlic powder, paprika, coarsely ground black pepper
- 1 rib-eye steak (~ 1 lb and 1" thick)
- 1 large sweet onion, halved and sliced into thick wedges
- 1/2 of a 12oz jar fried peppers, oil drained and reserved
- Salt
- 4 hoagie or sub rolls
- Olive oil and red wine vinegar for drizzling
- 4 slices provolone cheese, halved
Preparation
Step 1
Mix oil, steak sauce, soy, garlic powder, paprika and pepper in a small bowl. Place steak on a plate; prick all over on both sides with a fork. Spread half the marinade on one side; turn steak over and repeat on other side; let stand while grill heats. (Can marinate at room temperature up to 2 hours or refrigerate overnight).
Place a large cast-iron or heavy ovenproof skillet on grill grate. Heat gas grill on high.
Toss onions with reserved fried pepper oil and sprinkle with salt.
Add onions to skillet and place steak on hot rack; cover and grill until impressive grill marks form, about 4 minutes. Stir onions and turn steak; close lid and continue to grill until onions are tender and steak is cooked to desired doneness, 4 to 5 minutes longer for medium. Stir peppers into onions, remove steak from grill, let rest 5 minutes, then slice thin. Reduce burners to low; add buns and grill until toasted and warmed through, 2 to 3 minutes.
To assemble, drizze each bun with a little olive oil and vinegar. Fill with a portion of steak and peppers and onions; top with cheese. Return sandwiches to warm grill; cover and continue to grill until cheese melts, a couple of minutes longer.