This steak sandwich recipe is really easy to prepare. A perfect, tasty and filling, indulgent meal.
Recipe serves: 4
Preparation Time: 10 min
Cooking Time: 15 min
What You’ll Need:
- 2 tbsp olive oil
- 1 Knorr Beef Stock Cube
- 4 x 125g rump steak
- 1 tbsp Flora Buttery
- 1 large onion, finely sliced
- 120ml red wine (or water)
- 1 Knorr Beef Gravy Pot
- 250ml water
- 4 ciabatta rolls, sliced in half horizontally and lightly toasted
- 2 slices Emmental Cheese, each slice cut in half (optional)
What To Do:
- Crumble the Knorr Beef Stock Cube, mixing it into a paste with the olive oil.
- Rub the paste into the steaks, spreading it evenly over both sides of the meat. Cut the steaks into 2cm strips.
- Place the steak in a hot frying pan and cook for 2-3 minutes, shake the pan to ensure the steak strips are cooked evenly. Remove from the pan and keep warm.
- In the same pan, melt Flora Buttery, add onion and cook for 6-8 minutes on medium heat until onion browns. Stir in wine or water and cook 1 minute. Add Knorr Beef Gravy Pot blended with water. Bring to the boil over high heat. Reduce heat to low. Return steak to frying pan and simmer 1 minute. Set aside.
- Place one piece of Emmental cheese (optional) on the base half of each ciabatta and place under grill for 30 seconds to melt the cheese.
- Place the steak and onions equally, on top of 4 of the ciabatta bases. Pour a little of the Knorr Gravy sauce over the steak and place the 2nd halves of the rolls on top.
- Pour remaining Knorr Gravy sauce into a small dish for dipping if desired.