Tailgate Skirt Steak Sub

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  • 1 medium red onion
  • 1 medium sweet onion
  • 1 medium green pepper
  • 1 medium sweet red pepper
  • 2 tbs olive oil
  • Salt and pepper to taste
  • 1 large french bread
  • 1 1/2  lb skirt steak
  • 2 tsp favorite dry rub
  • Salt and pepper to taste
  • 12 oz. Shredded cheese of choice


Cut onions into thin slices. Seed and chop peppers into 1 inch pieces.  You can make the onions and peppers ahead of time at home or on the grill. Add olive oil to pan. ( I used a cast iron skillet on grill). Add onions, peppers, salt and pepper. Cook over medium high heat, tossing occasionally until the vegetables start to soften. Set aside.

Season skirt steak with dry rub, plus a little salt and pepper. Cook over medium high grill about 3 minutes a side.

Steak should get nice grill marks and cooked to just medium. Different grill temperatures will affect how fast the steak cooks (it could take a little longer). Re-season with a little salt and pepper.

Cut open French bread without cutting all the way though. It should be like a giant hot dog bun. Reach in and pull out most of the doughy center to make room for the good stuff. After the finished steak rests off the grill for about 5 minutes, slice into 1/2 inch to 1 inch pieces.

Stuff the steak into the French bread. Top with grated cheese and finally, add the peppers and onions. Open up a cold drink, and chop off a piece of steak sandwich for everyone.


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