Steak sandwich kabobs

Step 1

Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.

Step 2

Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3–5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.

Step 3

Make the kabobs: Preheat the grill to 350°F (180°C).

Step 4

In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.

Step 5

Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2–3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.

Step 6

Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.

Step 7

Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.

Step 8

Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.

Step 9

Enjoy!