Grilled Philly Cheesesteak

Chris and I went to Philadelphia a couple of springs ago and arrived during a late winter/early spring nor'easter.  It was the worst weather I have ever experienced on vacation; to the point of being comical.  Everyone had an opinion on where we were supposed to go for Philly cheesesteaks but we settled on Jim's which was a suggestion of a former co-worker.  We hopped into a cab (because it was pouring and the wind was gusting to 50mph) and went to Jim's.  I immediately felt like I was in Johnny's Beef in Elmwood Park, IL because you need to know what you want and be ready to order it when you get to the counter.  So do you want one with peppers, onions and Whiz?  Just peppers and provolone?  It's a ballet of sorts behind the counter sandwiches are worth the wait of approximately a half hour.  I'll be honest I wasn't sure if I was going to like cheesesteaks or not.  LOVED them!

Now I can make them at home!

Or Chris can.

1 large onion, sliced 1/2 inch thick
1 large green or red bell pepper, quartered
1 1/2lb. boneless ribeye or top round steak, thinly sliced
1/4 C. olive oil
1 tbsp. garlic powder
3/4 tsp. pepper
6oz. thinly sliced provolone, American cheese or Cheese Whiz
4 steak sandwich or hoagie rolls, split

Heat grill.  Insert toothpicks through the side of the onion slices to hold together on the grill.  Brush onion, bell pepper and sliced steak with oil; sprinkle with garlic powder.

Oil grill grate.  Grill onion and bell pepper covered, over medium heat or coals 6 to 8 minutes or until charred and crisp tender, turning once.  Grill steak, covered, 2 to 6 minutes for medium rare, turning once.  Coarsely chop steak and vegetables together.

Place cheese on bottom of sandwich rolls, top with steak and vegetable mixture.