I started by tossing two ribeye steaks over direct high heat. Since these were smaller steaks (a little less than an inch thick) I grilled them 3 minutes per side over direct heat. I then took them off the grill.
Before the steaks hit the grill I took one jumbo sweet onion, finely diced it and sauteed it in some oil.
I found some pretty decent sub rolls at the local grocery store and I piled the steak in the sub.
Lastly, I placed two slices of provolone cheese on each sub and placed each sub on the grill on indirect heat. I closed the lid to let the cheese melt.
This made a really nice steak sub. The ribeye steak was so tender that each bite pretty much fell apart in your mouth. The onions provided some great flavor and the gooey provolone cheese really topped the sub nicely.
I'm a little dissapointed in myself that I didn't take a picture of the sub cut in half to show it off a little better. I was so hungry I went right for it. But I think you get the picture! This was great!
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By John Thomas
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