Post by Debbie on Jun 8, 2012 1:13:29 GMT -5
4 tablespoon extra-virgin olive oil, divided
1 1/2 pounds flank steak
3 tablespoons steak seasoning
1 tablespoon dijon mustard
2 tablespoons worcestershire sauce
2 teaspoons hot sauce
4 large yellow onions, thinly sliced
2 large red bell peppers, thinly sliced
3 cloves garlic, chopped
1 tablespoon flour
1 1/2 cups beef stock
Salt and freshly ground black pepper
12 slices provolone cheese
1 large round loaf of crusty bread
Preheat indoor or out door grill to high and oven to 375°F.
Heat a medium skillet over medium heat with 2 turns of the pan of oil, about 2 tablespoons.
Add onions and season with some salt and pepper.
Cook, stirring occasionally, for 7-8 minutes.
Add the peppers, garlic, mustard, Worcestershire and hot sauce.
Continue to cook until peppers are soft and onions are caramel in
color, about 5 minutes.
1 1/2 pounds flank steak
3 tablespoons steak seasoning
1 tablespoon dijon mustard
2 tablespoons worcestershire sauce
2 teaspoons hot sauce
4 large yellow onions, thinly sliced
2 large red bell peppers, thinly sliced
3 cloves garlic, chopped
1 tablespoon flour
1 1/2 cups beef stock
Salt and freshly ground black pepper
12 slices provolone cheese
1 large round loaf of crusty bread
Preheat indoor or out door grill to high and oven to 375°F.
Heat a medium skillet over medium heat with 2 turns of the pan of oil, about 2 tablespoons.
Add onions and season with some salt and pepper.
Cook, stirring occasionally, for 7-8 minutes.
Add the peppers, garlic, mustard, Worcestershire and hot sauce.
Continue to cook until peppers are soft and onions are caramel in
color, about 5 minutes.