• 2 lb flank steak
• 1/3 cup olive oil
• 3 tbsp lime juice
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp brown sugar
• 3/4 tsp each salt and freshly ground pepper
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 jalapeno pepper, seeded and finely chopped 
• 1 tbsp chopped fresh cilantro
• 6 crusty rolls
• 1/3 cup mayonnaise 
• 8 oz Wood River Creamery Chipotle Garlic Cheddar Gruyere, sliced 

Place flank steak in resealable plastic bag. Stir together 1/4 cup oil, 2 tbsp lime juice, Worcestershire sauce, soy sauce, garlic, oregano, paprika, cumin, brown sugar, and 1/2 tsp each salt and pepper; pour over steak. Refrigerate for at least 2 hours or up to overnight.

Preheat grill to medium-high; grease grate well. Grill steak for 5 to 6 minutes per side for medium-rare or until desired doneness. Let stand for 5 minutes; slice thinly. 

Meanwhile, in large skillet, heat remaining oil over medium-high heat; sauté onion, peppers, jalapeno and remaining salt and pepper for 5 to 7 minutes or until tender. Stir in remaining lime juice and cilantro.

Sandwich steak in crusty rolls with mayonnaise, sautéed pepper mixture and cheese. 

Tip: Add slices of ripe avocado to the sandwich if desired.