Cheese Steak Panino

Grilled Onions & Peppers
1/2 cup vegetable oil
3 lbs. onions, sliced
2 lbs. green bell pepper, sliced
2 lbs. red bell pepper, sliced
2 tsp. ground black pepper
1 tsp. salt

Aioli:
3 cups mayonnaise
1 tbsp. garlic, minced

8 oz. butter, softened
24 focaccia bread slices, 4x6" split
4-1/2 lbs. beef top round, fully cooked
24 slices pepper jack cheese

1. To make Grilled Onions and Peppers: On hot griddle, heat oil; add onions and peppers; season with pepper and salt. Cook and stir over medium heat until limp and lightly browned.
Remove from griddle; cool. Cover and set aside. Yield: 12 cups.

2. To make Aioli: In bowl, mix mayonnaise and garlic until thoroughly blended. Cover and refrigerate. Yield: 3 cups.

3. For each serving, to order: Spread 1 tablespoon butter on outside of each bread half. Spread each cut side with 1 tablespoon Aioli.
Top one cut side with 3 ounces beef, 1/2 cup Grilled Onions and Peppers, 1 slice cheese and remaining bread half, butter side up. Grill in panini press.
Cut diagonally in half. Plate and serve.

Recipe courtesy of