Instructions: O1 large white onion, roasted and sliced very thin (see below)

o1 green bell pepper, roasted and julienned (see below)

o1 pound boneless ribeye steaks, 1/4 inch thick o8 slices Colby cheese
o4 steak rolls, seeded or not
o1/4 cup mayonnaise
oSalt and pepper

oLightly coat the vegetables with olive oil and roast on a barbecue grill.

Season the steak and grill on barbecue for about 2 minutes on each side.

oDivide the onions and peppers into fourths and place on top of the steaks.

Place two slices of cheese on top of the vegetables and let it melt.

oLightly toast the split rolls on the barbecue. Spread both halves of the rolls with mayonnaise. Using a spatula, remove each stack of steak , vegetable and cheese and place on one half of the toasted rolls.

oPlace the top of the roll and with a spatula lay the sandwich on top of an 8 x 8 sheet of foil and wrap the sandwich covering about half, with the tip 1/3 of the sandwich showing and the rest covered with foil. If need be, to keep warm, cover the sandwiches completely with foil.

oServe with fried potatoes with melted Colby cheese.

Makes 4 sandwiches

Roasted Peppers
o On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Clean out the seeds and veins and use whole or cut into needed size. Will keep refrigerated for 2-3 weeks if covered with olive oil and a tablespoon of wine vinegar.

Roasted Garlic or Onion
o Peel outer skin layer from head of fresh garlic or onion, leaving cloves and head intact. With a sharp knife cut off the top of the head of garlic or onion, about 1/4 inch. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 400 degree oven for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins. Slice onion.

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