Balsamic Steak Sandwiches

I got this awesome recipe out of a magazine called Real Simple. It is the greatest magazine that I've ever read for sure! The only thing I changed about this recipe is the bread and the cheese. They suggested blue cheese, which I'm sure is great, but I'm not a fan, so I went for another white cheese--Provolone!

You need:

1. 2 lbs strip steak
2. 1/2 large purple onion, sliced
3. 5 roma tomatoes, sliced
4. 1 tspn salt
5. 1 tspn black pepper
6. 2 tbsp balsamic vinegar
7. 1/2 tbsp extra virgin olive oil
8. 6 slices provolone cheese
9. 6 sandwich rolls (I use Pepperidge Farm Sesame Seed Buns)

You do:

1. Preheat oven to 425F.
2. Line a large cookie sheet with aluminum foil. Be sure the cookie sheet have four sides to keep any liquid from dripping off.
3. Sprinkle the strip steak with 1/2 tspn salt and 1/2 tspn black pepper. Place on one side of the cookie sheet.
4. In a small bowl, mix tomato slices, onion slices, 1/2 tspn salt, 1/2 tspn pepper, balsamic vinegar, and olive oil. Be sure to toss the tomatoes lightly, but coat all the vegetables thoroughly with oil, vinegar, salt and pepper.
5. Pour the vegetables out on the opposite side of the cookie sheet. Separate the vegetables so that all of them will get exposure to the heat.
6. Cook the steak and vegetables in the oven for 6 minutes. When removing it from the oven, allow the steak to sit for 5 minutes before cutting.
7. Meanwhile, open sandwich rolls and place them on a clean cookie sheet. Lay a piece of cheese on each roll. Heat in oven about 3 minutes, or until cheese is slightly melted to roll.
8. Slice strip steak into small strips, about 1/2-inch (think fajitas), or thicker if desired.
9. Divide cut steak, and marinated veggies on each roll. Serve with chips, or fries, or a mixed greens salad.

Nam! Nam!