Philadelphia-style kebab sandwich

Ingredients:

• 1.1 kg sirloin steak, trimmed and cut into 2.5 cm cubes.
• 1/4 cup olive oil
• 2 cloves garlic, crushed
• 1 teaspoon dried Italian seasoning
• 1 sweet onion, cut into 2cm rounds.
• 1 large green bell pepper, seeded and cut into 2.5cm pieces.
• 220 g of mushrooms, trimmed and cut in half (or into quarters if large)
• Vegetable oil to grease the grill
• 3/4 cup yellow cheese sauce
• Hoagie buns, sliced ​​hot cherry peppers and hot sauce, for topping

Preparation:

1. In a medium bowl, toss the steak with 2 tablespoons olive oil, garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt, and a small amount of ground black pepper. Marinate at room temperature for 30 minutes.
2. Meanwhile, preheat the grill to medium heat. In a large bowl, toss the onion, bell pepper, and mushrooms with the remaining 2 tablespoons olive oil, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and a small amount of ground black pepper. Thread the steak and vegetables onto ten 12-inch skewers.
3. Brush the grill grate with vegetable oil. Grill the kebabs, turning frequently, until crispy grill marks appear, 5-7 minutes. Transfer to a serving platter.
4. Warm up cheese sauce Microwave in 30-second intervals until liquid. Drizzle over kebabs. Serve on buns with cherry peppers and hot sauce.
   
   

   Note

   
   If you are using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent them from burning.