Michael Weldon and Kevin Sheedy's steak sandwich

Amp up tonight’s dinner with Michael Weldon and Kevin Sheedy's steak sandwich. This hearty sanga is one the whole family will love.

4

15m

Note: + soaking and resting time

20m

Ingredients

  • 1/4 cup (60ml) white wine vinegar
  • 2 tbs caster sugar
  • 1 red onion, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 1 white or brown onion, thinly sliced
  • 400g Coles Australian Beef Sizzle Steak
  • 1 loaf Turkish bread, split horizontally
  • 2 tbs mayonnaise
  • 1 baby gem lettuce, leaves separated
  • 1 tomato, thinly sliced
  • 2 tbs wholegrain mustard
  • 4 slices Swiss cheese

Method

STEP 1

Combine the vinegar, sugar, 2 tbs water and a pinch of salt to a small saucepan over high heat. Bring to the boil. Place the red onion in a heatproof bowl. Carefully pour the vinegar mixture over the onion. Set aside for 10-15 mins to soak. Drain well.

STEP 2

Meanwhile, heat half the oil in a clean saucepan over medium heat. Add the white or brown onion and season with a pinch of salt. Cook, stirring regularly, for 15 mins or until the onion caramelises.

STEP 3 

Heat a frying pan or chargrill over high heat or until just smoking. Season the steak with a pinch of salt and drizzle with the remaining olive oil. Cook the steak, in batches, for 30-45 secs each side or until cooked to your liking. Transfer to a plate to rest.

STEP 4

Spread the bread base with mayonnaise and top with the lettuce, tomato, steak and red onion. Spread the bread top with mustard and top with the cheese and caramelised onion. Carefully top the bread base with the bread top. Cut the sandwich into 4 even pieces to serve.

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.