Skirt Steak Cheese Steak with Mushrooms, Onions and Peppers

It was a chilly, rainy college football Saturday here in South Bend and I spent the better part of the day hanging out with my nieces while my brother and sister-in-law tailgated on the drenched parking lot of Notre Dame stadium.  Unfortunately, the outcome was not what the throngs of loyal fans and, most certainly, coach Brian Kelly desired.  Though it was a well fought effort and despite the fact they almost came through in the end, they did indeed fall short and lost to University of Michigan.  

While caught up in playing "school", opening more imaginary birthday presents than I can recall and getting made-over a million times by Sophie and Zoe, my lunch consisted of a handful of Cool Ranch Doritos and 3 cheese peanut butter crackers.  When I finally got back to my house later in the day I was starving and on the verge of a big time carb crash.  In my mind, the best I could conjure up to counteract my malnourishment was some more carbs (hash brown potatoes and a big sub roll) with an accompaniment of a juicy meaty thinly sliced steak piled high with sauteed mushrooms, onions and bell peppers.  In a attempt to include the proper daily serving of vegetables, there was also a lovely little green salad on the side, it just didn't make it in the pic ;) .

Skirt Steak Steak Sandwich
1/2 pound skirt steak
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 large garlic clove, minced
1 tablespoon chili powder
ground fresh pepper 
2 tablespoons canola oil 

Cut skirt steak into 4 or 5 inch pieces for easier handling and place in a zip lock bag. In a mixing bowl combine remaining ingredients and stir to combine. Pour over skirt steak and let marinate in the refrigerator for a couple of hours. Remove from marinade and dry meat really well with paper towels.  Cook on the grill over high heat for about 3 minutes per side or, if it's raining, sear on a screaming hot cast iron skillet for a couple of minutes per side.  Let rest before slicing as thinly as possible, against the grain.  Pile sliced skirt steak on a crusty roll with sauteed onions, mushrooms and bell peppers and a few slices of American Cheese.  Wrap the sandwich in some foil and place in a 425 degree oven for about 15 minutes to heat the sandwich through and melt the cheese.