- Most Helpful
- Highest Rating
Yes...I can quite understand why they make over 21,000 of these chaps over the three day festival...they are just DELICIOUS!!!
I used huge parmesan subs from my local bakery ( they looked too good to not buy!). Unfortunately it was bucketing down with rain, so I was forced to cook the steaks indoors. I ended up pan frying mine, as my grill is currently dead ( SO not good!). After I had sauteed off the garlic and butter in a pan, I gently dipped my split rolls straight into the pan rather than brushing on the mixture, and I put them into the oven,just for a few minutes to toast up ( I had it on anyway!).
Once filled, these babies looked so impressive, and tasted divine. DH munched away happily, and demanded to know what I had done to the rolls, as they tasted fantastic.
A really scrummy sandwich, that WILL be making a repeat appearance in my house without fail-thanks Sharon for a sure fire winner.
Made with pleasure for AUS/NZ Recipe Swap #51.
This is a great pepper steak sandwich! Made in a frypan rather than grilling and using the toaster for the rolls, this was a hit. I made my own sauce of mayo, sour cream, and dill and it really made the sandwich 'pop'. Combined with the wonderful technique of making garlic rolls, I can't wait to have it again. Thanks for sharing the recipe.
I had leftover steak so I gently heated it with a bit of beef broth while I cooked the onions/peppers in another pan. I must confess to adding cheese to the buns as they were <br/>broiling....we love cheese! A nice recipe for a hot summer night, thank you!
This is my all time favorite, and has been for years. I get my steak from a local Butcher that shaves it like paper, and only cook it for a minute a side, if you can find the side. Use the same onion,peppers, and so on for brats. dcb