Flank steak butterflied, layered with provolone, green peppers, and onions, then rolled, skewered, sliced, and grilled. Served with a simple mayo and A1 steak sauce.
1. Take a flank steak and butterfly it to make it thinner and larger.
2. Add layers of provolone cheese, sliced green peppers and onions for the filling and season with salt, pepper, and garlic powder.
3. Carefully roll it up and place skewers every 2 inches.
4. Slice in between the skewers, break off the extra parts of the stick, and season with more seasoning.
5. Grill over high heat on both sides until hitting your desired steak temperature.
6. Make the sauce out of 1 part mayo and 1 part A1 steak sauce.
