Super Fast Grilled Steak Sandwiches

My little sister asked me what we were having for dinner last night. When I told her we were having grilled steak sandwiches, she asked me, "Does your husband know how lucky he is? Mine is getting a bowl of cereal!" Believe me when I tell you that my husband gets his requisite nighttime bowls of Cheerios, but last night he struck supper-time gold. Juicy grilled steak sandwiches on crusty rolls with sweet bell peppers and melted cheese make for one man-pleasing dinner. Best of all, it's not much more effort than pouring some Kix and milk into a bowl. Especially if you can get your fortunate fella to man the grill. Move over Lucky Charms, now there's something meatier.

Start with some thin cut steaks. I wanted strip steaks, but my butcher didn't have any, so I opted for tri tip steaks. (I paid about $4.00 for 3/4 lb. which was plenty for four sandwiches.)

Drizzle the steak with worcestershire or steak sauce and sprinkle with salt and loads of freshly ground black pepper.

Quarter some bell peppers, removing the stems and seeds, and drizzle with a little bit of olive oil. Toss the steaks and bell peppers on the grill. (Thin steaks will only need about 4-5 minutes per side. The peppers need about seven minutes per side.)

Slice peppers and steak into thin strips. Drizzle the steak with a little more steak sauce or worcestershire.

Halve some hoagie rolls and place them on a foil lined cookie sheet. (I buy bolillo rolls from Albertson's market. They're $2 for six.) Drizzle the rolls with a teensy bit of olive oil and rub with a garlic clove, if desired. Top one side of the rolls with steak and peppers and top with cheese. I used sliced swiss, but cheddar or provolone would also be lovely.

Broil just until cheese is melted.

Serve to the man in your life with corn on the cob and call it dinner. Remind him how lucky he is. And also remind him to savor his sandwich, because tomorrow night dinner might be Raisin Bran. The end.

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