Grilling Method: Direct/Medium Heat

4          small rib-eye steaks or other favorite steak, about ½ inch thick

½         teaspoon kosher salt

½         teaspoon coarsely ground pepper

4          hoagie rolls, split

Olive oil

Fire Roasted Red & Yellow Peppers (See below)

Roasted Garlic Spread (See below)

Grilled Marinated Wild Mushrooms & Onions (see below)

Preheat gas or charcoal grill and set for direct medium-heat grilling.

Pat steaks dry and brush lightly with olive oil. Season with salt and pepper. Sear steaks over medium-high heat, about 2-3 minutes per side. Reduce heat to medium and continue cooking 4-5 minutes for medium rare, 5-6 minutes for medium and 7-8 minutes for medium well.  Remove the steaks from the grill and rest for at least 5 minutes before slicing and serving.

Fire Roasted Peppers

Grilling Method: Direct/High Heat

1          yellow bell pepper

1          red bell pepper

1          paper bag or sealable plastic container

Rinse and dry peppers.  Grill over direct heat, turning until skin blackens and blisters all over.  Remove from grill and immediately put in a paper bag or sealed plastic container until cool.  Skin and seed the pepper (the skin will slip off easily.) Cut into strips and set aside until ready to use.

Roasted Garlic Spread

Grilling Method: Indirect/Medium Heat

1          head garlic

2-4       teaspoons olive oil, as needed

            kosher salt

Slice off ¼ inch from stem end of garlic (leave root intact).  Drizzle with olive oil & sprinkle with salt.  Wrap in foil and place over indirect heat on cooking grates or warming rack. Cook for about 45 minutes or until cloves are golden-brown and soft.  Remove from grill, unwrap foil and let cool. When cool enough to handle squeeze cloves from head of garlic and mash into paste with a sprinkle of kosher salt and a bit of olive oil until desired consistency is reached.

Marinated Mushrooms and Onions:

Grilling Method:  Indirect/Medium Heat

4          large garlic cloves, grated with a Grill Friends™ SuperGrater or Microplane
2          teaspoons kosher salt
3          tablespoons Madeira wine
1/3        cup extra virgin olive oil

¼         teaspoon ground black pepper

1          pounds assorted wild mushrooms, trimmed and halved through stem if large (3-4 mushrooms per person)

2          pounds red onions, cut in rings

Special Equipment: 4 Grill Friends™  Pecan Organic Grilling Wraps

                                    Butcher Twine

Grill Friends™ Martini Marinade Shaker

Preheat gas or charcoal grill and set for indirect medium-heat grilling.

Soak wraps and twine in water for up to 5 minutes.

Grate garlic and mash with a sprinkling of salt to make a paste. Transfer to the Grill Friends™ Martini Marinade Shaker or a medium bowl and add Madeira wine, pepper and olive oil.  Shake or whisking until well combined.

Toss mushrooms and onion slices into bowl and pour marinade over vegetables.  Marinate in the refrigerator for 30 minutes, stirring and/or turning occasionally to coat well.  When ready to grill, place a quarter of the mixture in the middle of each wrap.  Tie wrap and place in the center of the cooking grate over indirect medium heat for 10-15 minutes or until mushrooms are tender and onions are slightly caramelized. Remove from grill and discard twine.

To assemble sandwiches:  Grill the Hoagie rolls and spread with the roasted garlic paste.  Fill rolls with the smoked onions and mushrooms, julienne slices of the peppers and thin slices of the steak.  Serve immediately.

Serves 4