Philly-licious Steak Sandwich

Directions

1. Prepare grill: Preheat grill to medium heat 350°F–400°F. Brush grill grates clean.
2. Season and grill steak and peppers: Lightly brush the flank steak and red bell pepper pieces with canola oil.
3. Season both with 3 tsp Weber® Chicago Steak® Seasoning.
4. Grill the peppers over direct medium heat until soft and lightly charred, about 5–7 minutes. Remove from grill.
5. Grill the steak over direct medium heat, flipping once, until nicely marked on both sides. Use an instant-read thermometer to check for doneness; remove steak when it reaches 135°F–140°F for medium-rare to medium.
6. Let the steak rest for 10 minutes before slicing.
7. Prepare baguette: Using a serrated knife, cut the baguette lengthwise and remove some of the center bread to create a "bread boat."
8. In a small bowl, whisk together olive oil, 1 tsp Weber® Chicago Steak® Seasoning, and crushed garlic.
9. Brush the inside of the baguette with the garlic oil mixture and line with sharp provolone cheese.
10. Toast the baguette on the grill, cut side up, over medium heat until the cheese melts and the edges are crisp.
11. Slice and assemble: Thinly slice the grilled red bell peppers and toss with red wine vinegar.
12. Slice the rested flank steak thinly against the grain.
13. Fill the toasted baguette with the sliced steak, then top with charred peppers. Drizzle with remaining garlic oil.
14. Serve: Cut the sandwich into 4–6 appetizer-sized servings and enjoy!