Grilled Philly Cheese Steak Kabob Sandwiches

 

1 1/2

lb boneless beef sirloin steak, cut into 1-inch cubes

1/2

teaspoon seasoned salt

1/4

teaspoon pepper

1

medium green bell pepper, cut into 12 pieces

1

medium red bell pepper, cut into 12 pieces

1

medium onion, cut into 1-inch pieces

2

tablespoons olive oil

6

hoagie buns, split

1/4

cup creamy Dijon mustard-mayonnaise spread

6

slices (3/4 oz each) American cheese, halved

• 1 Heat gas or charcoal grill. Sprinkle beef with seasoned salt and pepper. Alternately thread beef, bell peppers and onion onto 6 (12- to 14-inch) metal skewers. Brush beef and vegetables with oil.
• 2 Place kabobs on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once, until beef is desired doneness.
• 3 During last 3 to 5 minutes of cooking time, place buns, cut sides down, on grill; cook until toasted.
• 4 To serve, spread buns with mustard-mayonnaise spread. Top bottom halves with cheese. Place kabob over cheese in each bun; carefully remove skewer, holding bun firmly around beef and vegetables.