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1
Place a grill pan or grill wok on a medium-high heat grill and warm it up.
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2
Stir together the onions, peppers, and 2 tablespoons of olive oil in one bowl.
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3
Season to taste with the hickory smoked sea salt.
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4
Did I tell you that this smells divine?
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5
Be sure to take a big whiff.
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6
In another bowl stir the sliced steak with the other 2 tablespoons of olive oil.
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7
Season to taste with the hickory smoked sea salt (did I tell you, this stuff smells incredible) and the freshly ground pepper.
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8
Transfer the onions and peppers to the grill pan and cook for about 10 minutes, or until they are brown and soft.
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9
Be sure to stir and toss as you are cooking them.
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10
Youll get a good whiff of the hickory smoked sea salt while this is happening!
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11
Put peppers and onions into a bowl and cover with foil to keep warm.
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12
Transfer meat to the grill pan in two batches.
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13
Cook each batch about 5 minutes or until brown and put it into another bowl.
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14
Place rolls on the grill cut side down to toast (I was so busy whiffing the salt that I cut them all the way through.)
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15
Take rolls off the grill and place on foil.
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16
Put meat and veggie mixture onto rolls and then add 2 slices of provolone cheese each.
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17
Make a little boat out of the foil.
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18
Once all sandwiches are boated place them onto the grill to melt the provolone for about 3 minutes.
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19
Take one more whiff of the hickory smoked sea salt before you put it awayand serve dinner!
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20
Recipe slightly adapted from Williams-Sonoma.
