Dubliner Cheese Steak with Grilled Vegetable Top Hats

There's nothing more irresistibly mouthwatering than fragrant grilled steak topped with luscious, melted Dubliner Cheese.

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon coarse-ground pepper
• 4 boned rib-eye steaks (each about 1 1/2 inches thick and 12 oz), excess fat-trimmed
• 1 red onion, sliced into 1/2 inch thick rounds
• 1 red bell pepper cut into 1/2-inch thick rounds
• 1 cup shredded or 6 oz very thinly sliced Kerrygold Dubliner Cheese
• Salt

In small bowl, mix vinegar, oil and pepper. Lay onion and pepper rounds on a plate and brush generously with oil and vinegar mixture. Rub remaining mixture all over steaks. Let marinate 5 to 15 minutes.

Lay steaks on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill. Set onion and pepper slices alongside. Close lid on gas grill. Cook steaks 5 minutes and turn over. Top steaks evenly with cheese and continue cooking until done to your liking in center of thickest part (cut to test), about 5 to 7 minutes longer for medium-rare. Cook onion and pepper slices, turning once, until lightly browned on both sides, about 6 to 10 minutes total. Transfer steaks to plates. Separate onion into rings and place on steaks, along with pepper slices. Let rest in a warm place 3 to 5 minutes before serving. Add salt to taste. Serves 4.