The classic Philly sandwich prepared to perfection on an outdoor grill.

Philly Cheesesteak Sandwich

1 large garlic clove, cut in half
1 pound boneless beef top sirloin steak cut 3/4-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut lengthwise in half, seeded and stemmed
1 small yellow onion cut into 1/4-inch thick slices
4 (6-inch) torpedo rolls, split
8 slices Wisconsin Provolone cheese, quartered
Non-stick spray for grill

1. Rub garlic over steak and season both sides with salt and pepper.
2. Spray grate of outdoor grill and utensils with spray for grilling. Preheat grill to medium heat.
3. Place green pepper and onion on heated grill and cook uncovered 10 to 12 minutes or until pepper is slightly blacked and onion is tender, turning once. Set onion aside.
4. Place green pepper in plastic bag and let stand until skin loosens and cool enough to handle. Peel skin from pepper and cut it and the onion into thin strips.
5. Grill steak uncovered 13 to 16 minutes for medium rare, turning occasionally. Remove from grill and keep warm.
6. Place rolls, split-side down, on grill and toast until golden.
7. Carve steak into thin slices, place on rolls and top with green peppers, onions and provolone cheese.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.