Step 1

Drizzle 1 tbsp. of olive oil over garlic bulb and wrap in aluminum foil.

Step 2

Roast on a cookie sheet in oven at 400 for approximately 40 minutes. Remove and let cool to touch.

Step 3

While garlic is roasting marinate steak with next 4 ingredients in a ziplock bag.

Step 4

Toss to coat and let sit while you slice vegetables.

Step 5

Heat olive oil in skillet on medium heat.

Step 6

Slice onion and peppers in 3 inch strips.

Step 7

Add onion to hot pan and sauté until onions get slightly browned and caramelized for about 20 minutes.

Step 8

Toss peppers in and cook for another 10 to 15 minutes.

Step 9

While onions and peppers are cooking place steak on a roasting pan and broil in oven or grill for approximately 5 to 10 minutes per side. Be careful as this steak will be tough if cooked to well done. And it will continue to cook when removed from the heat so under cook it a little to account for this process.

Step 10

Remove from heat and let rest before cutting.

Step 11

In a food processor combine marscapone, horseradish, and squeeze out 4 of the roasted garlic cloves. (Store the rest of the bulb in an airtight container in the refrigerator for up to one week)

Step 12

Pulse a few times to blend.

Step 13

Add next 6 ingredients and mix well.

Step 14

Slice French Bread into ½ inch rounds and heat in oven or on grill (grilled bread takes on a very unique sweet smoky flavor) until lightly toasted.

Step 15

Cut steak into 1/8 to ¼ inch strips.

Step 16

Smooth sauce over each warm piece of bread.

Step 17

Top with steak and the onion pepper mixture.

Step 18

These are appetizer bites but you could transform this into a hungry man’s meal by using a large baguette or sub roll.

Step 19

Any other variations, suggestions, or comments…please share!