Summertime, and the grilling is easy! To grill these steaks, heat grill to medium. Follow same instructions, grilling until browned and steaks reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.

Pat steaks dry and season both sides with half the steak seasoning (reserve remaining for sliced steaks) and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer to a clean, flat work surface and rest, 3 minutes.

Once cool enough to handle, thinly slice steaks and season all over with remaining steak seasoning.

While steaks cook, continue recipe.

Drain potatoes and pat dry.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add potatoes, half the garlic salt (remaining is yours to use as you please!), and a pinch of pepper to hot pan. Stir often until slightly browned, 4-5 minutes.

Remove from burner. Stir in 1 Tbsp. softened butter and cheese until combined.

While potatoes cook, continue recipe.

Heat rolls to your preference using a toaster or microwave.

Alternatively, place a large non-stick pan over medium heat and add rolls, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

While rolls heat, continue recipe.

In a mixing bowl, combine pesto and mayonnaise.

Plate dish as pictured on front of card, filling roll with steak, red peppers, then aioli. Bon appétit!