There’s nothing quite like a generous steak sandwich with the trimmings to satisfy just about any hunger. These tasty versions are our ode to the classic and make an easy lunch or even a lazy dinner. Whether it’s with gruyère cheese and pickles, sweet onions and beetroot or rosemary and mushrooms, you’ll have no problem finding a new favourite.
mustard steak sandwich with caramelised cider onions
2 tablespoons olive oil, plus extra for
drizzling 2 brown onions, sliced into thin wedges 1 cup ( 250ml) dry apple cider 2 tablespoons brown sugar Sea salt and cracked black pepper 4 x 150g rump steaks, trimmed 2 teaspoons hot English mustard 4 ciabatta rolls, halved ½ cup ( 150g) whole- egg mayonnaise Rocket leaves 8 baby beetroots, sliced 100g cheddar, sliced Heat one tablespoon oil in a large non- stick frying pan over high heat. Add the onion and cook, stirring occasionally, for eight to 10 minutes or until softened. Reduce the heat to medium, add the cider and sugar and sprinkle with salt and pepper.
Cook for a further 10– 15 minutes or until caramelised. Set aside.
Heat a large non- stick frying pan over high heat. Brush the steaks with the remaining oil and the mustard, sprinkle with salt and pepper and cook for one and a half minutes each side for medium- rare or until cooked to your liking.
Drizzle the ciabatta rolls with oil and cook for one minute or until golden. Spread with the mayonnaise and top with rocket, steak, beetroot and cheese. Serve with onion.
prosciutto- wrapped steak and mushroom sandwich
¼ cup ( 60ml) olive oil 1 clove garlic, crushed 1 tablespoon rosemary leaves, chopped Sea salt and cracked black pepper 4 portobello mushrooms, sliced 4 x 100g minute steaks 8 slices prosciutto 1 x loaf Turkish bread, halved and cut
into four ½ cup ( 150g) store- bought aiolo 50g baby rocket leaves Finely grated parmesan Preheat a char- grill pan or barbecue over high heat.
Place the oil, garlic, rosemary, salt and pepper in a bowl and mix.
Brush the mushroom with the rosemary oil and cook for three minutes each side or until cooked through. Set aside and keep warm.
Wrap each steak with two slices of prosciutto. Brush with the rosemary oil and cook for one minute each side or until cooked to your liking. Set aside.
Brush the bread with rosemary oil and cook for one minute or until lightly charred.
Spread the bread with the aioli and top with the steak, mushroom, rocket and parmesan to serve.