Cheesesteak Subs

1 1/2 pounds beef top round steak

8 oz. mushrooms, quartered

2 green peppers, cut into 1/2 inch slices

1 large onion, cut into 1/2 inch slices

1/4 cup extra virgin olive oil, Bertolli

3 tblsp Worcestershire sauce, Lea & Perrins

2 tblsp onion soup mix, Lipton

2 tsp garlic powder, McCormick

1 cup mayonnaise, Best Foods or Hellmann's

1 tsp bottled minced garlic, Christopher Ranch

6 sandwich rolls, cut in half

6 slices provolone cheese, Kraft

Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.

In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.

Oven method:

Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted.