Steak sandwich with beetslaw and camembert

Level up your steak sandwich game this week. Made with camembert and beetroot slaw, this 5-ingredient version is a recipe for success.

4

20m

5m

Ingredients

  • 1 tsp Coles Garlic Aioli
  • 200g pkt Coles Kitchen Beetroot Slaw
  • 400g Coles Australian No Added Hormones Beef Sizzle Steaks
  • 4 Coles Bakery Rustic Rolls, split, toasted
  • 1/3 cup (100g) Coles Garlic Aioli, extra
  • 125g Coles Camembert, thinly sliced

Method

STEP 1 

Combine the aioli and 2 tsp water in a bowl. Mix through the beetroot slaw. Season.

STEP 2 

Place a greased frying pan over high heat. Season the steaks and cook, in 2 batches, for 1-2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Cut the steaks in half.

STEP 3

Spread rolls with extra aioli. Arrange the roll bases on serving plates. Divide the slaw mixture, steak and camembert among the roll bases. Top with the roll tops to serve. 

Dietary information

Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Nutrition Information

Per Serve

Energy: 2647kJ/633 Cals (30%)

Protein: 36g (72%)

Fat: 31g (44%)

Sat fat: 8g (33%)

Carb: 50g (16%)

Sugar: 3g (3%)

Fibre: 6g (20%)

Sodium: 825mg (41%)

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.