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["Season rib-eyes with salt and pepper. Set aside, at room temperature, to get chill off.", "Drizzle olive oil over peppers and onions in medium bowl. Season with salt and pepper. Set aside.", "Drizzle olive oil over baguette pieces. Season with salt and pepper and set aside.", "Heat grill to high.", "Warm milk in medium saucepan until very warm but not simmering.", "Melt butter in large saucepan over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.", "Drizzle milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until mixture bubbles and becomes thick.", "Remove pan from heat. Stir in: salt, nutmeg, black pepper, cayenne pepper, cheddar and Gruyere. Set cheese sauce aside.", "Grill rib-eyes over high heat, 3 minutes per side for medium rare. Remove from grill and let rest for juices to disperse. After about 10 minutes, slice each rib-eye to 1/2 "" thickness.", "Grill peppers and onions on a grill vegetable tray until desired doneness. (I like my veggies to have a nice bite to them so I do this for about 5 minutes, stirring occasionally.)", "Grill sliced baguette until grill marks appear on both sides. Remove from heat and cut into 1"" cubes when cool enough to handle.", "To assemble: Put cheese sauce in fondue pot to warm. Place strips of rib-eye, peppers, onions and bread on decorative sheet.", "To eat: Guests can assemble their ""cheese steaks"" however they'd like but I start with a piece of each in this order - bread, rib-eye, pepper and onion. Dip into fondue pot and insert in mouth!"]
