- Level: Intermediate
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 929
- Total Fat
- 60 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 43 g
- Cholesterol
- 131 mg
- Sodium
- 1801 mg
- Level: Intermediate
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 929
- Total Fat
- 60 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 43 g
- Cholesterol
- 131 mg
- Sodium
- 1801 mg
Ingredients
Directions
- Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside.
- In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside. In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside.
- Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove and set aside.
- Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve.
Cook’s Note
Put the steak in the freezer for 15 minutes to make it easier to slice.
