5 cloves Christopher Ranch California Heirloom Garlic – chopped
1 large yellow onion – coarsely chopped
1 1/2 cups roasted red bell peppers in jar (drain oil)
1 – 2 tbls. olive oil or use drained oil from peppers
Salt and pepper to taste
2 lbs. top sirloin steak – barbecued to desired doneness, sliced into thin slices
8 French rolls – halved and toasted on grill
In skillet, sauté garlic and onion in oil until tender. Add peppers and sauté until blended and warmed through. Season with salt and pepper. Brush toasted rolls with
garlic butter and place equal portions of steak on bottom half of each roll. Top each with garlic and pepper mixture and cover with top of roll.
Garlic Butter: Melt together 1/2 cup butter and 3 chopped cloves Christopher Ranch Monviso Garlic.