Craving a cheesesteak on a warm day? Want to treat dad for Father’s Day? Just need something simple and tasty that whips up quickly?
This recipe for four does it all.
And it’s got a slight burn, complements of Mad Dog.
As you can guess, there’s nothing more you could possibly need; we’ve packed it all into this recipe and made it super easy too.
Plus, while it’s best on the grill, you can always put these in the oven if that’s easier for everyone. Just be sure to use quality steak and you’re going to be super happy with every bite. It’s going to be a hit in your home – or whether you take these packs to share with friends.
1 pound Flank steak, thinly sliced
2 medium Bell peppers, thinly sliced
1/2 large Onion, thinly sliced
2 cloves Garlic, minced
2 tablespoons Olive oil
2 tablespoons Italian seasoning
Salt and pepper, to taste
4 slices Provolone
Fresh parsley, chopped, to serve
Heat the grill to medium-high.
Meanwhile, place the steak, vegetables, Mad Dog 357 Tequila Extract, olive oil, and seasoning in a mixing bowl and toss everything together until well mixed.
Divide the Mad Dog steak and veggie mixture between 4 sheets of heavy foil and fold into packs. Place on the grill for about 10 minutes, then open each pack to lay on the slices of provolone cheese. Keep the packs open, but cover the grill with the lid to melt the cheese. Cook for about 2 minutes, until the cheese is deliciously melty. Top with some chopped parsley and serve.