Grilled Steak Sandwich

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[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 ½ Cup Butter Or Margarine
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[FONT=Verdana, Arial, Helvetica, sans-serif]2/3 Cup Fresh Minced Garlic
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[FONT=Verdana, Arial, Helvetica, sans-serif]5 Large Red Bell peppers
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[FONT=Verdana, Arial, Helvetica, sans-serif]5 Large Green Bell Peppers
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[FONT=Verdana, Arial, Helvetica, sans-serif]3 Large Onions, Chopped
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[FONT=Verdana, Arial, Helvetica, sans-serif]3 Flank Steaks
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[FONT=Verdana, Arial, Helvetica, sans-serif]6 White Hoagie Rolls
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[FONT=Verdana, Arial, Helvetica, sans-serif]Information:
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[FONT=Verdana, Arial, Helvetica, sans-serif]Serving Size 6
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[FONT=Verdana, Arial, Helvetica, sans-serif]390 Calories Per Serving
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[FONT=Verdana, Arial, Helvetica, sans-serif]15 Grams Of Fat
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[FONT=Verdana, Arial, Helvetica, sans-serif]Cooking Directions:
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[FONT=Verdana, Arial, Helvetica, sans-serif]Add butter and 1/3 garlic to a blender. Blend well. Cut and clean the peppers. Now divide the peppers, onions and the remaining garlic evenly in 2 pans or skillets. Add 3 tablespoons worth of garlic butter mixture to the 2 pans. Place pans over medium high heat and cook for 30 minutes, or until the vegetables are golden brown. Place the flank steaks on the grill, turning frequently until browned on all sides and cooked thru. About 12 minutes. Wrap the cooked steak with foil to keep warm. Toast the buns and fill each one with equal parts of onion, bell peppers, garlic mix and steak. This is a great game day meal.[/FONT]