THE INGREDIENTS

• 1 large yellow onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Kosher salt
• Freshly ground black pepper
•  2 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat
• Extra-virgin olive oil
• 4 ciabatta rolls, split
• 1 garlic clove, peeled
• 8 thin slices provolone cheese, about 1 ounce each

SPECIAL EQUIPMENT

• perforated grill pan

Instructions

01 Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a grill pan.

02 In a large bowl combine the onion, peppers, garlic, oil, and oregano. Season with salt and pepper and toss to coat evenly. Spread the vegetables on the grill pan in a single layer. Grill over direct high heat, with the lid closed, until they start to brown and are tender, about 6 minutes, stirring occasionally. Wearing insulated barbecue mitts or gloves, transfer the vegetables to a medium bowl. Return the grill pan to the grill.

03 Cut the steaks crosswise into ⅛-inch slices. Place the slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat. Grill the steak slices on the grill pan over direct high heat, with the lid closed, until the meat begins to curl and brown, 4 to 6 minutes, turning occasionally. Wearing insulated barbecue mitts or gloves, remove the pan from the grill and add the meat to the vegetables.

04 Lightly brush the cut sides of the rolls with oil and grill them over direct high heat until toasted, about 30 seconds. Gently rub the garlic onto the toasted rolls. Divide the cheese among the rolls, Return to the grill, cheese side up, cover, and grill until the other sides are toasted and the cheese begins to melt, about 30 seconds more.

05 Build the sandwiches in the buns with meat and vegetables. Serve warm.

Source: https://www.weber.com/