Cheesesteak Sandwich

  • Cheesesteak Sandwich1 large garlic clove, cut in half

  • 1 pound boneless beef top sirloin steak (3/4-inch thick)

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 medium green pepper
  • 1 small yellow onion
  • 4 (6-inch) torpedo rolls, split

  • 8 slices Provolone cheese, quartered

  • Non-stick spray for grill

Rub garlic over steak and season both sides with salt and pepper. Spray grate of outdoor grill and utensils with spray for grilling. Preheat grill to medium heat. Cut green pepper lengthwise in half and remove seeds and stem.
 Cut onion into 1/4-inch thick slices.
 Place green pepper and onion on heated grill and cook uncovered 10-12 minutes or until pepper is slightly blacked and onion is tender, turning once. Set onion aside. Place green pepper in plastic bag and let stand until skin loosens and cool enough to handle. Peel skin from pepper and cut it and onion into thin strips. Grill steak uncovered 13-16 minutes for medium rare, turning occasionally. Remove from grill and keep warm. Place rolls on grill and toast until golden. Carve steak into thin slices, place on rolls and top with green peppers, onions and Provolone. Makes 4.