CHEESE STEAK KEBABS

Okay.  So I got this recipe from Rachael Ray's magazine, but I used my own little variation on it (soymilk instead of cowmilk and added my own seasoning for the steak).  This is SO easy and SO good!

For the skewers:

Preheat a grill to medium-high.  Take one sirloin steak and cut into strips.  Thread the steak onto bamboo skewers for grilling.  Cut one green bell pepper into large pieces and put multiple on skewers.  Cut loaf of crusty bread into chunks and also put on skewers.  Mix the following and brush onto the steak and peppers before grilling:  2 tablespoons vegetable oil, sprinkled with chili powder and minced garlic (this is my personal favorite steak seasoning -- you can add whatever you like to the vegetable oil).  Brush the bread chunks with melted butter only.  Arrange the bread and peppers on the grill and cook, turning, until charred on all sides, 5 to 7 minutes.  Meanwhile, arrange the steak on the grill and cook, turning once, for about 3 minutes for medium.

Serve the kebabs with this cheese sauce for dipping (I prepare the skewers, then make the cheese sauce while Conrad does the grilling!):

In a medium saucepan, heat 2 tablespoons butter over medium heat.  Whisk in 2 tablespoons flour and cook, stirring, for 1 minute.  Lower a little and slowly whisk in 1 cup milk until the mixture thickens and starts to boil.  Stir in 1 cup shredded sharp cheddar cheese until smooth.  Add more milk, as needed, until the sauce is as thin or thick as you'd like.  Season with salt and pepper.

This recipe is really easy and really fun.  We end up taking everything off the skewers and just dipping with our fingers!!  ENJOY!