Steak Sandwich Kabobs

Seasoned steak skewers are grilled with bread and veggies and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs.

1 pound boneless beef sirloin steak, cut into 1-inch cubes
1 medium sweet red pepper, cut into 1-inch chunks
6 ounces focaccia bread, cut into 1-inch cubes
1 medium onion, cut into 1-inch chunks
1 package Debbie's Blue Buffalo Wing Dip Mix or Garlic Onion Dip Mix
3 tablespoons olive oil
3 tablespoons rice wine vinegar
1 tablespoon worcestershire sauce
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
1/2 cup chopped walnuts

BLEND olive oil, worcestershire sauce, vinegar and dip mix package.

Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with dip mix blend.

Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. Top with cheese; grill 1-2 minutes longer or until cheese is melted.

In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

*As an alternative, try this with boneless, skinless chicken breast cut into cubes. Yumm