In an indoor grill pan, grill meat over medium high heat 5 to 6 minutes per side until cooked through.
In a large skillet, heat olive oil over medium heat and saute peppers 12 to 15 minutes until fork tender, stir in capers, basil and sea salt and freshly ground pepper to taste and saute 2 to 3 minutes until warm.
Slice steak and place on toasted bread, top with peppers and blue cheese and heat in oven 2 to 3 minutes until cheese is warm.
Notes
SERVING SUGGESTION: Add a big tossed saladVEGETARIAN: Use portabello mushroom caps in place of steakGLUTEN FREE: Use gluten free breadNUTRITION: 458 Calories; 26g Fat (52.1% calories from fat); 35g Protein; 20g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 414mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates