Ingredients:
2 D'Italiano 100% Whole Wheat Buns
1 - 1 1/2 lb. of Flank Steak - marinated with Montreal Steak spice, grilled to medium
2 tbsp. canola oil
1 whole red bell pepper, sliced
1 medium red onion, sliced
1 clove of garlic, chopped
1 slice of provolone cheese
1 tbsp. Dijon mustard
1 tbsp. grainy mustard
1 tbsp. mayonnaise
Directions:
1. Grill flank steak marinated Montreal Steak to medium well. Rest steak at room temperature.
2. Meanwhile, heat oil in a skillet set on medium high heat. When hot, place red onions and saute for about 5 minutes. Add bell pepper and garlic. Saute for another 5 minutes until the vegetables are soft. Reserve on a clean plate. Clean the skillet for later.
3. Assemble the sandwich by spreading one side with mayonnaise and the other side with the 2 types of mustard. Place the slice of cheese on the bottom side of bun. Heat the cleaned skillet on low to medium heat and place the bottom bun with the cheese facing up in the skillet. Cover with lid and heat until the chesse melts for about 2-3 minutes. Then, grill the top bun until gently browned.
4. Slice the warm flank steak on the bias into strips, and lay generous strips (12 or more strips) over the cheese so that the flank steak "runneth" over the cheesy bun.
5. Top the steak with half of the cooked onions and pepper. Top with the grilled top of the bun.
6. Repeat with the other bun. Place on a plate and serve immediately.
Optional: Decorate plate with baby sprouts. Makes 2 sandwiches.
Enjoy My Philly Flank Steak Sandwich Runneth Over!