Smoky Steak Sandwiches with Peppers & Onions

Place a grill pan or grill wok on a medium-high heat grill and warm it up.

Stir together the onions, peppers, and 2 tablespoons of olive oil in one bowl. Season to taste with the hickory smoked sea salt. Did I tell you that this smells divine? Be sure to take a big whiff.

In another bowl stir the sliced steak with the other 2 tablespoons of olive oil. Season to taste with the hickory smoked sea salt (did I tell you, this stuff smells incredible) and the freshly ground pepper.

Transfer the onions and peppers to the grill pan and cook for about 10 minutes, or until they are brown and soft. Be sure to stir and toss as you are cooking them. You’ll get a good whiff of the hickory smoked sea salt while this is happening!

Put peppers and onions into a bowl and cover with foil to keep warm.

Transfer meat to the grill pan in two batches. Cook each batch about 5 minutes or until brown and put it into another bowl.

Place rolls on the grill cut side down to toast (I was so busy whiffing the salt that I cut them all the way through.)

Take rolls off the grill and place on foil. Put meat and veggie mixture onto rolls and then add 2 slices of provolone cheese each.

Make a little ‘boat’ out of the foil.

Once all sandwiches are ‘boated’ place them onto the grill to melt the provolone for about 3 minutes.

Take one more whiff of the hickory smoked sea salt before you put it away—and serve dinner!

Recipe slightly adapted from Williams-Sonoma.