Steak Sandwich

Steak Sandwich

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This steak sandwich recipe is really easy to prepare and an eternal crowd-pleaser; ideal for an afternoon picnic with the family or to enjoy as the ultimate indulgent snack. No table needed.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time20 minutes


  • 30 ml olive oil
  • 1 Knorr Beef Stock Pot
  • 5 ml Maille Dijon Mustard
  • 5 ml Robertsons Thyme
  • 500 g rump steak, sliced into 2 cm strips
  • 15 ml Stork Margarine
  • 1 large onion, finely sliced
  • 120 ml red wine (ideally Cabernet Sauvignon)
  • 1 packet of Knorr Brown Onion Gravy
  • 4 ciabatta rolls, sliced in half horizontally and lightly toasted
  • 2 slices of mozzarella or Cheddar cheese


  • In a small pan over medium heat, melt together olive oil and Knorr Beef Stock Pot. Cool. Put into a medium sized bowl. Add the mustard and Robertsons Thyme.
  • Add the steak slices to the bowl and mix well rubbing the melted stock pot into the meat.
  • Place the steak in a hot frying pan and cook for 2-3 minutes, shake the pan to ensure the steak strips are cooked evenly. Remove from the pan and keep warm.
  • In the same pan, melt Stork Margarine, add onion and cook for 5 minutes on medium heat until onion browns. Stir in wine and cook for 2 minutes.
  • Prepare the Knorr Brown Onion Gravy mix as directed and pour over the onions. Bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes. Return steak to frying pan and simmer for a further 2 minutes.
  • Remove from heat and pour sauce into small bullet dishes (or small dipping sauce dishes) for dipping.
  • Serve on half-open ciabatta rolls or baguettes, top each with half a slice of mozzarella or Cheddar cheese and place under grill for 30 seconds to melt the cheese.