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Steak and cheese sandwiches with beer-battered chips

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These Steak and cheese sandwiches are the ultimate comfort food. Simply serve with crispy beer battered chips and enjoy!

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, + 5 mins resting time
Steak and cheese sandwiches with beer-battered chips


  • 750g packet McCain Beer Battered Steak Cut Frozen Potato Chips
  • 1 tbs olive oil
  • 2 x 300g scotch fillet steaks
  • 400g Kent pumpkin, peeled, cut into small wedges
  • 1 large red onion, cut into wedges
  • 4 Coles Bakery Stone Baked Pane Di Casa Rolls, split
  • 4 slices Swiss-style cheese, halved
  • ⅓ cup (80g) smoky barbecue sauce
  • ½ cup roasted red capsicum, drained
  • 40g mixed salad leaves

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.


  1. Step 1

    Preheat oven to 230°C. Bake chips according to packet instructions.
  2. Step 2

    Meanwhile, heat oil in a large frying pan over medium-high heat. Season steaks with salt and pepper. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
  3. Step 3

    Add pumpkin to the same pan and cook for 3 mins each side or until golden and tender. Transfer to a heatproof plate. Add onion to the same pan and cook for 5 mins or until just softened.
  4. Step 4

    Thinly slice steak. Divide steak among bread rolls and top with cheese. Bake in oven for 3 mins or until cheese has just melted. Top with barbecue sauce, pumpkin, capsicum, onion and salad leaves. Serve with chips.