Sandra Lee - Subs steak cheese

1 1 / 2 pounds round steak 2 green peppers, sliced 1/2-inch 1 large onion, sliced 1/2-inch 8 ounces mushrooms, quartered 1 / 4 cup extra virgin olive oil 2 V. teaspoon garlic powder 2 tablespoons onion soup mix 2 tablespoons Worcestershire sauce 1 cup mayonnaise 1 teaspoon minced garlic 6 slices of sandwich bread cut into 6 thin provolone cheese steak. Place steak slices in a large zip-top bag, and set aside. In another zip-top bag, add the peppers and onions and cut into wedgesMushrooms. Set aside. In a bowl whisk together olive oil, garlic powder, onion soup mix and Worcestershire sauce. For half the marinade into each bag with zipper. In a small bowl, combine mayonnaise and minced garlic, set aside. Preheat the grill pan. Sauté until the vegetables for cooking, about 10-15 minutes desired. Remove from pan and set aside. Quickly grill. Remove and set aside. Spread the bread with garlic mayonnaise. Fill rolls with steak, vegetables andSlice Provolone. Wrap in foil and place sandwiches on grill and cover. Bake until cheese is melted. Serve. Cook's Tip: Place steak in freezer for 15 minutes to make it easier to cut.

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