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Home / Food and Wine Pairings / Pepper steak sandwich

Pepper steak sandwich

Leonard Redé
Wine Pairings:  

Here we go. Looking for a game-day stunner? Inspired by the pepper steaks served at the World-Famous Gilroy Garlic Festival. The secret (not Secret) is the garlic butter. Pepper steak is exactly what it says: steak, in this case, ribeye, and peppers along with their best friend onion, all seared together and served on a garlic butter-slathered toasted roll. Unassuming, yet unforgettable. 

A flavor juggernaut of meaty, buttery, and garlicky elements, this sandwich can take a lot, even a Cabernet Sauvignon, but softened with other Bordeaux varietals. As one well-known chef might say, you can park this flavor train at the Cote Bonneville 2018 Train Station, a bold red blend loaded with black fruit flavors, robust tannin, and medium-plus acid. Aged for 18 months in French oak barrels, it’s almost as if winemaker Kerry Shiels was thinking of this recipe when she crafted this beauty of a wine.

Ingredients

  • 1 each red, yellow and green pepper, seeded and julienned
  • 1 medium sized onion, chopped
  • salt and black pepper to taste
  • olive oil
  • 1 pound rib eye steak, cut into ¼ inch steaks
  • 6 french rolls, halved and basted with garlic butter
  • 6 slices of provolone *optional
  Garlic Butter
  • 4 ounces unsalted butter, softened
  • 2 cloves of garlic
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon Dijon mustard, optional
  • 1 teaspoon Worchester sauce
  • salt and freshly ground black pepper

Steps

1.

Prepare the garlic butter

Place the ingredients in a food processor and pulse until well blended. Refrigerate the garlic butter if making it ahead of time. Remove it from the refrigerator allow to return to room temperature for cooking.

2.

Prepare the pepper steak

Season steaks with salt and pepper and let them come to room temperature.

3.

Heat a cast iron skillet. Add the olive and add onions and sweat until slightly browned, add peppers and sauté until tender. Remove from the pan and set aside.

4.

Add one steak at a time to the pan and sear on medium-high heat 1 to 2 minutes each side. Set the steaks aside to rest.

5.

Spread the rolls with the garlic butter and toast under a broiler.

6.

Slice steak into thin slices and combine with pepper mixture.

7.

Top the toasted roll with peppers and steak,then top with provolone if you like.

Chef Image

About Leonard Redé

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