Philly Cheesesteak Skewers

Ingredients

• 1 pound (454g) lean, grass-fed sirloin steak, fat trimmed, cut into 1-inch (2.5cm) cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 slices (50g) provolone cheese
• 1 medium green or red bell pepper, cut into 1-inch (2.5cm) pieces
• 1/4 small sweet onion, cut into 1/2-inch (2.5cm) pieces
• 16 1-inch (2.5-cm) cubes crusty whole-grain or sourdough bread

Directions

Preheat grill over medium-high heat. Toss the steak cubes, oil, garlic powder, oregano, salt and pepper in a large bowl. Set aside to marinate for 30 minutes while the grill preheats. Take the cheese out of the refrigerator and let it come to room temperature so it melts more easily.

Thread the steak, bell pepper, onion and bread cubes onto 8-inch (20cm) skewers, beginning and ending with the bread on each skewer. Grill uncovered, turning occasionally until the steak is charred on the outside but still pink on the inside and the vegetables are lightly charred, about 8 minutes.

Immediately transfer the skewers to a large serving platter. Place slices of cheese on the skewers, tearing the slices so they drape neatly over the skewers. Cover with foil and set aside for 5 minutes to melt the cheese. Serve.

Serves: 4 | Serving Size: 2 skewers

Nutrition (per serving): Calories: 338; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 12mg; Sodium: 609mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 2g; Protein: 35g