INGREDIENTS:
•1 tablespoon olive oil
•1 large white onion, roasted and sliced very thin**
•1 green bell pepper, roasted and julienned**
•1 pound boneless ribeye steaks, 1/4-inch thick
•8 slices Colby cheese‡
•4 steak rolls, seeded or not
•1/4 cup mayonnaise
•Salt and pepper
**See "vegetables" for methods of roasting vegetables.
PREPARATION:
•Lightly coat the vegetables with olive oil and roast on a barbecue grill. Season the steak and grill on barbecue for about 2 minutes on each side.
•Divide the onions and peppers into fourths and place on top of the steaks. Place two slices of cheese‡ on top of the vegetables and let it melt.
•Lightly toast the split rolls on the barbecue. Spread both halves of the rolls with mayonnaise. Using a spatula, remove each stack of steak , vegetable and cheese and place on one half of the toasted rolls.
•Place the top of the roll and with a spatula lay the sandwich on top of an 8 x 8 sheet of foil and wrap the sandwich covering about half, with the tip 1/3 of the sandwich showing and the rest covered with foil. If need be, to keep warm, cover the sandwiches completely with foil.
•Serve with fried potatoes with melted colby cheese ‡There is a dispute as to what cheese to use. If you are a purist, use "squeeze cheese" Cheeze Wiz® instead. MAKES 4 SANDWICHES
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