Flank Steak Sandwiches With Brie

• 2 large sweet onions
• 4 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 red bell peppers
• 6 (2- to 3-oz.) ciabatta or deli rolls, split*
• 5 ounces Brie, rind removed
• 1 1/2 cups loosely packed arugula
• 6 tablespoons mayonnaise

1. Preheat grill to 400u0b0 to 450u0b0 (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
2. Grill onion and bell pepper strips, covered with grill lid, over 400u0b0 to 450u0b0 (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400u0b0 to 450u0b0 (high) heat 1 to 2 minutes or until lightly browned and toasted.
4. Spread Brie on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
5. *French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.

sweet onions, olive oil, salt, freshly ground pepper, red bell peppers, deli rolls, arugula, mayonnaise

Taken from www.myrecipes.com/recipe/flank-steak-sandwiches-with-brie (may not work)