Steak Sandwich Kabobs

Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs.

1 pound beef top sirloin steak, cut into 1-inch cubes
1 teaspoon steak seasoning
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 Tbs Olive Oil 
3 slices provolone cheese, cut into strips
2 cups coleslaw
1/2 cup chopped walnuts 

1. Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.
2. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. 
3. Top with cheese; grill 1-2 minutes longer or until cheese is melted.
4. In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

Tupps Tidbits: the bread burnt right away, the only change I would make is to brush the entire piece of bread with olive oil before putting it on the skewer

YUMMY!  It was like a philly cheesesteak all in one bite! Fantastic meal.  We skipped the walnuts, but made homemade coleslaw for the side.  This is a KEEPER RECIPE at our house.