Filled with rich homemade caramelised onions, this steak sandwich recipe is a tasty take on a classic. With melted cheese and toasted bread, it's sure to be a hit with your friends and family.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
3 onions, very thinly sliced
4 thyme sprigs
100ml olive oil, divided
2 garlic cloves, finely chopped
2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
1/4 cup (70g) horseradish cream
1/4 cup (75g) mayonnaise
1/4 cup (60g) Coles Sour Cream
8 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a frying pan over medium-high heat. Add the onion, thyme and 2 tbs oil. Cook, stirring occasionally, for 25 mins or until the onion is golden brown and tender. Add garlic and cook, stirring, for 2 mins or until aromatic. Remove from heat. Remove and discard thyme sprigs.
Step 2
Meanwhile, heat a chargrill or large non-stick frying pan over medium-high heat. Brush steaks with 1 tbs oil. Season. Cook steaks for 3-4 mins each side or until an instant-read thermometer inserted into the centre registers 51°C for medium-rare doneness. Transfer to a cutting board for 5 mins to rest.
Step 3
Combine the horseradish cream, mayonnaise and sour cream in a small bowl. Season with pepper.
Step 4
Wipe chargrill or frying pan clean with paper towel. Place over medium heat. Brush both sides of each bread slice with remaining oil. Working in batches, cook bread for 2 mins each side. Preheat grill on high. Place half the bread slices on a lined tray. Top with cheddar. Cook under grill for 2 mins or until cheddar melts.
Step 5
Thinly slice the steak. Top melted cheddar with steak, onion and rocket. Drizzle with horseradish mixture and top with the remaining bread slices.
Recipe tip
COOK. STORE. SAVE.
Swap it up: Use porterhouse steaks instead for something different.
Curtis Stone’s steak sandwiches with caramelised onions
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
3 onions, very thinly sliced
4 thyme sprigs
100ml olive oil, divided
2 garlic cloves, finely chopped
2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
1/4 cup (70g) horseradish cream
1/4 cup (75g) mayonnaise
1/4 cup (60g) Coles Sour Cream
8 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna
4 slices light tasty cheddar
2 cups Coles Australia Baby Rocket
Description
Filled with rich homemade caramelised onions, this steak sandwich recipe is a tasty take on a classic. With melted cheese and toasted bread, it's sure to be a hit with your friends and family.
Method
Step 1
Heat a frying pan over medium-high heat. Add the onion, thyme and 2 tbs oil. Cook, stirring occasionally, for 25 mins or until the onion is golden brown and tender. Add garlic and cook, stirring, for 2 mins or until aromatic. Remove from heat. Remove and discard thyme sprigs.
Step 2
Meanwhile, heat a chargrill or large non-stick frying pan over medium-high heat. Brush steaks with 1 tbs oil. Season. Cook steaks for 3-4 mins each side or until an instant-read thermometer inserted into the centre registers 51°C for medium-rare doneness. Transfer to a cutting board for 5 mins to rest.
Step 3
Combine the horseradish cream, mayonnaise and sour cream in a small bowl. Season with pepper.
Step 4
Wipe chargrill or frying pan clean with paper towel. Place over medium heat. Brush both sides of each bread slice with remaining oil. Working in batches, cook bread for 2 mins each side. Preheat grill on high. Place half the bread slices on a lined tray. Top with cheddar. Cook under grill for 2 mins or until cheddar melts.
Step 5
Thinly slice the steak. Top melted cheddar with steak, onion and rocket. Drizzle with horseradish mixture and top with the remaining bread slices.
