Prep: 10 minutes
Grill: 12 minutes • Serves: 4
1 small Market 32 yellow onion, halved and thinly sliced
2 small Full Circle green or red bell peppers, halved and thinly sliced
1-1/4 pounds New York strip or ribeye steak, very thinly sliced
1/2 teaspoon PICS kosher salt
1/2 teaspoon PICS ground black pepper
4 slices PICS provolone cheese
4 PICS hoagie rolls
1/2 cup jarred cheese dip, warmed
1. Preheat outdoor flat-top grill over medium-high heat. Spread oil on grill. Add onion; cook 3 minutes or until tender, stirring occasionally. Add bell peppers; cook 3 minutes or until peppers are tender and onion is starting to brown, stirring frequently.
2. Move onion-pepper mixture to 1 side of grill. Add steak to opposite side of grill, and sprinkle with salt and black pepper; cook 4 minutes or until lightly browned, stirring occasionally. Stir onion-pepper mixture into steak mixture; divide into 4 (6 x 3-inch) piles. Top each pile with 1 slice provolone cheese and 1 opened roll, cut side down; cook 2 minutes or until cheese is melted. Using spatula, flip piles over onto rolls; remove from heat.
3. Serve cheesesteaks topped with cheese dip.
Approximate nutritional values per serving (1 sandwich):
786 Calories, 34g Fat (13g Saturated), 128mg Cholesterol, 1565mg Sodium,
62g Carbohydrates, 1g Fiber, 13g Sugars, 6g Added Sugars, 54g Protein
Freeze steak 30 minutes for easier slicing.