The best steak sandwich

These tasty steak sandwiches make for an easy dinner. Served with potato wedges, it's a pub favourite at home.

4

5m

25m

Ingredients

  • 500g Coles Frozen Chunky Potato Wedges
  • 1 large Coles Bakery Stone Baked by Laurent Sourdough Baguette*, cut into 4 pieces, split lengthways
  • 400g Coles No Added Hormone Beef Sandwich Steak
  • 350g pkt Coles Kitchen Kaleslaw Kit
  • 12 canned beetroot slices, drained

Method

STEP 1

Preheat oven to 230°C. Line a baking tray with baking paper. Place potato wedges on lined tray and bake, turning occasionally, for 20 mins or until golden.

STEP 2

Heat a chargrill on high. Cook the baguette, cut-side down, for 1 min or until lightly toasted. Transfer to a plate. Spray the steak with olive oil spray and season. Cook steaks on the grill for 1-2 mins each side for medium or until cooked to your liking.

STEP 3

Prepare the kaleslaw kit in a large bowl following packet directions. Fill each baguette with steak, beetroot and kaleslaw. Serve with the potato wedges.

 

*Selected stores only.

Dietary information

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

Nutrition Information

Per Serve

Energy: 2636kJ/631 Cals (30%)

Protein: 35g (70%)

Fat: 24g (34%)

Sat fat: 5g (21%)

Carb: 63g (20%)

Sugar: 11g (12%)

Fibre: 11g (37%)

Sodium: 904mg (45%)

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.