If you’ve ever been to the Gilroy Garlic Festival, you’ve most likely tried the Tri-Tip Pepper Steak Sandwiches! As Gilroy celebrates Garlic Month, we felt it was only appropriate that we feature this mouth-watering steak sandwich recipe. So if you’re looking for steak sandwich recipe ideas, we strongly encourage you to try this recipe out! It’s a go-to summer recipe that’s both easy to make and healthy! Plus it takes less than 20 minutes to cook, and who doesn’t love pulling out the grill on a summer afternoon?!

Usually we cook these sandwiches with Tri-Tip. However the store had these great looking thin cut steaks, so we used that instead. This recipe is versatile to whatever type of steak you like, the amount of time you cook them on the BBQ will just change a bit. We also have a homemade steak rub recipe included if you’re looking for steak rub recipe ideas!

First, let’s make the steak rub! Grab all your seasonings, pull out a small bowl and mix them all together. Next, pull out your steak(s) and drizzle 1 tablespoon of olive oil on each side of the steaks. If you’re cooking a thicker steak like a tri-tip, use a tablespoon and a half of olive oil on each side of the steak. Next, add your seasoning mixture all over both sides of the steaks and set aside.

Before starting to prep your veggies, go start your BBQ so it’s good to go when it’s time to cook the steaks.

Next, pull out all your veggies, and wash your mushrooms and bell peppers. Slice your onion and bell peppers into thin, long pieces. Then chop each mushroom into threes (not too thin but not too thick of slices).

Grab a large nonstick pan, turn the heat up to medium-high and drizzle the olive oil all over the pan. First, add in your roasted garlic and as soon as the garlic starts to cook, immediately add in all your veggies. Sprinkle a few dashes of salt, pepper and the soy sauce. Once the veggies have cooked for about 5 minutes, pour in the sherry wine.

Once the veggies are all cooked, turn off the stove and move the pan to an area on the stove that isn’t hot. Next, separate the veggies into sections and put a slice of cheese on top of each section. Cover the pan with a lid for 2-3 minutes so the cheese melts quickly. Uncover the pan, and go grill your steaks!

Once the steaks are done, put them back on your cutting board at an angle and cut them in long, thin slices.

You have two options to get your sourdough rolls nice and crispy. Either add them to the grill until they’re nice and toasty, or turn your oven on Broil at “High temperature” and stick them in the oven for a couple minutes to get nice and toasty! Watch them carefully. They won’t need more than 3-5 minutes on the grill or in the oven. Spread some butter over the rolls when they’re done, then add your veggies, and top off with the steak pieces!

Serve immediately and pair with some corn on the cob, a fresh green salad and a glass of red wine! Make sure to tag @Visit Gilroy when you try out the recipe and let us know what you think!

Homemade Steak Rub

Ingredients 

• 2 tbsp Chili Powder
• 2 tbsp Ground Cumin
• 2 tbsp Dried Granulated Garlic
• 2 tbsp Black Pepper
• 1 tbsp Ground or Dried Thyme
• 1 tbsp Brown Sugar
• 2 tsp Salt
• 2 tsp Smoked Paprika
• 1/4 tsp Oregano

Mix them all together in a bowl with a spoon, use right away or store for another day!

 

Gilroy Garlic Festival Inspired Pepper Steak Sandwiches

Ingredients 

• 5 tbsp Olive Oil (flavored ideally: we used the Garlic Festival Jalapeno Habanero Olive Oil)
• 1 – 2 lb. Tri-Tip Steak
• 6 Provolone Cheese Slices
• 2 Bell Peppers, sliced lengthwise
• ½ pound Cremini Mushrooms, sliced
• 1 large Sweet Onion, sliced
• 5 cloves Roasted Garlic, chopped
• 1 tbsp Dry Sherry Wine (substitute: Sweet Vermouth)
• 6 Sourdough Sandwich Rolls
• Butter to taste
• Salt & Pepper to taste
• Soy Sauce to taste

Cook
1. Turn on the barbecue first. Then prep your steaks: drizzle 1 tablespoon of olive oil on each side of the steaks and rub it in with your fingers. Then add your seasoning, also pressing it in with your fingers or a spoon and set the steaks aside.

2. Next, pull out all your veggies and wash your mushrooms and bell peppers (use a damp paper towel to wash the mushrooms). Slice your onion and bell peppers into thin, long pieces. Then chop each mushroom into threes (not too thin but not too thick of slices).

3. Grab a large nonstick pan, turn the heat up to medium/ high and drizzle a tablespoon of olive oil in the pan. First, add in your roasted garlic and as soon as the garlic starts to cook, immediately add in all your veggies. Add in a few dashes of salt, pepper and the soy sauce. Once the veggies have cooked for about 5 minutes, pour in the sherry wine. Cook for an additional 3-5 minutes for crispy veggies. If you prefer softer veggies, cook for an additional 6-9 minutes after adding in the sherry wine.

4. Once the veggies are all cooked, turn off the stove and move the pan to an area on the stove that isn’t hot. Next, separate the veggies into sections and put a slice of cheese on top of each section. Cover the pan with a lid for 2-3 minutes so the cheese melts quickly. Uncover the pan, and then go grill your steaks!

5. Once the steaks are done, put them back on your cutting board at an angle and cut them in long, thin slices.

6. You have two options to get your sourdough rolls nice and crispy. Either add them to the grill until they’re nice and toasty, or turn your oven on Broil at “High” and stick them in the oven for a couple minutes. Watch them carefully. They won’t need more than 3-5 minutes on the grill or in the oven.

7. Spread some butter over the rolls when they’re done, then add your cheesy veggies, and the steak pieces. Fold and press it together so the cheese mixes in with the steak, and enjoy your mouth watering steak sandwich!