Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.

Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.

Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.

While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.

Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.