Tailgate Hoboken Cheesesteaks

Serve these at a tailgate, and you will be more popular than the winning quarterback. The instructions assume that these will be cooked in a charcoal grill, but the recipe can be adjusted to a gas grill.

2 large onions, thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 large red be peppers, seeded, cored, and thinly sliced

6 top loin (also called shell , strip, or New York) beef steaks, cut ¼ inch thick

12 thin slices mozzarella cheese, trimmed to fit the steaks

6 crusty rolls, about 6 inches long, split open

• Toss the onions and garlic in a bowl with 1 tablespoon of the oil, ½ teaspoon salt, and ½ teaspoon pepper. Wrap in a packet of heavy-duty aluminum foil. Repeat with the bell peppers, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper, and wrap them in another foil packet.
• Season the steaks with 1½ teaspoons salt and ½ teaspoon pepper. Place in a zippered plastic bag. (The onions, peppers, and steaks can be prepared and refrigerated up to 1 day ahead. If cooking at a tailgate, transport them in an ice chest to the event.)
• Build a fire in a charcoal grill and let burn just until the coals are covered with white ash. Leave the coals heaped in the center and do not spread them out. Place the packets of vegetables on the cooler perimeter of the grill and cover. Cook, occasionally turning the packets with tongs, until the vegetables are tender (open a packet to check), about 30 minutes. Remove from the heat.
• Add about 16 fresh briquettes to the grill and let them burn until covered with white ash. Spread the coals out in the grill. Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning once, until the underside is seared with grill marks, about 2 minutes. Turn and grill the other side, about 2 minutes for medium-rare meat. Just before removing the steaks from the grill, top each steak with 2 mozzarella slices. Transfer to a carving board.
• Add the rolls to the grill, cut sides down, and toast them. Open the vegetable packets. If necessary, cut each steak in half to fit in the rolls. Place a steak in each roll, and top with the onion-garlic mixture and the peppers.
• Serve hot.