Name: Philly Cheesesteak Kebabs
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 kebabs
Ingredients: 2 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes; 1/4 cup extra-virgin olive oil; 2 cloves garlic, minced; 1 teaspoon dried Italian seasoning; Kosher salt and freshly ground pepper; 1 sweet onion, cut into 1-inch pieces; 1 large green bell pepper, seeded and cut into 1-inch pieces; 8 ounces button mushrooms, trimmed and halved (or quartered if large); Vegetable oil, for the grill; 3/4 cup yellow cheese sauce (such as Cheez Whiz); Hoagie rolls, sliced hot cherry peppers and hot sauce, for topping

Directions

Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter.
Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.