Filet and Grilled Veggie Grilled Cheese

There has been a lot of food gifts for us since Baby Byrd came home and all have been much appreciated.  Yesterday when my mom stopped by she brought a pack of four filets, she said she got them on sale so we should either cook them or freeze them soon.  Well there is really no reason to freeze them so they were definitely on the menu tonight.  Byrd didn't want a traditional steak dinner so I had to think fast, still have that 8 o'clock dinner schedule.  I looked in the fridge and saw half of red pepper, yellow pepper and red onion. There was also a loaf of Publix white mountain bread sitting on the counter, what can I do. The wheels started to turn as  I remembered the last Food Network Magazine, there was a great cover shot and article on grilled cheeses.  I decided that would be for dinner.  


I fired up my Hibachi for the first time in a while.  It was a nice night out and just felt right.  While the coals were getting to temp, I rubbed the peppers and onions in a little olive oil and seasoned them with some McCormicks's Char Broil seasoning.  I did the same to the steaks.  Then onto the grill.

When the steaks were medium rare I pulled everything off for a 10 minute rest.  Then thinly sliced all of the above. I did feel slightly guilty about treating a filet this way, but I knew it was for the greater good of dinner.

I had a little trouble trying to figure out how to build this sandwich.  I decided to place a couple good slices of Munster on the bottom, then add the sliced filet.  Topped that with the peppers and onions, then more steak and cheese, and then the top piece of bread.  Into a hot pan of butter.

At the flip.

This would have been to much for one of us so I cut it in half and served with oven baked steak fries.  

This was a long way to go for a grilled cheese but it was definitely worth it.  To quote Byrd, "A perfect first mother's day dinner."  I couldn't be a happier guy.