1 pound boneless beef sirloin steak, cut 1 inch thick
1 loaf French bread, split
1 7 ounce jar roasted red peppers, rinsed, drained
3/4 teaspoon garlic salt
1/2 cup reduced-fat Monterey jack cheese, shredded
lettuce leaves
Place beef steak on grid over ash-covered medium coals; grill to desired doneness, turning once. Line bottom of bread with lettuce; top evenly with pepper strips. Carve steak into thin slices; season with garlic salt. Arrange over peppers; top with cheese. Close sandwich; cut into 4 to 6 portions.
Makes 4 servings.