Gilroy Garlic Festival Peppersteak Sandwich Recipes
GILROY GARLIC FESTIVAL PEPPERSTEAK SANDWICH
The Gilroy Garlic Festival, held each July in California, is a wonderful event! The aroma alone makes your mouth water. This recipe is from the website "Food Guy and Marcy". I have also used chicken in place of the beef.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 30m
Yield 8 sandwiches
Number Of Ingredients 8
Steps:
- Garlic Butter: Cream 1/2 cup butter. Add 2 to 3 cloves fresh garlic, finely minced or pressed, and beat until fluffy
- In a skillet , sauté peppers, onion ,garlic and salt and pepper in olive oil until tender. Brush rolls with garlic butter and heat in oven , or toast lightly under the broiler or over the barbecue. Slice steak thin and place on the bottom half of a roll. Top with pepper-garlic mixture and the other half of the roll.
Nutrition Facts : Calories 235.3, Fat 10.2, SaturatedFat 3.8, Cholesterol 37.6, Sodium 204.6, Carbohydrate 21.6, Fiber 3.1, Sugar 3.5, Protein 14.5
PEPPER STEAK SANDWICHES
"You'll want to make plenty of these speedy sandwiches because they're unbelievably delicious," promises Ruby Williams from her home in Bogalusa, Louisiana. Garlic flavors a mixture of leftover steak, green pepper strips and sliced onion heaped on crisp rolls.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.
Nutrition Facts : Calories 252 calories, Fat 16g fat, Cholesterol 58mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate, Fiber 21g protein. Diabetic Exchanges, Protein 1 vegetable.
GOURMET ALLEY STEAK SANDWICH
At the Gilroy Festival in California, Gourmet Alley chef Lou Trinchero oversees a team of cooks that produces as many as 21,200 of these mouth watering sandwiches during the three day festival! Barbecued beef topped with sauteed sweet peppers and garlic brings people back year after year. Adapted from Country Living magazine(July 1987)
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
- In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
- Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
- Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
- Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls. Top with pepper mixture and tops of rolls.
- Serve immediately. Enjoy!
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