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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.

Preparation time


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 Knorr brown onion gravy
4 ciabatta rolls horizontally, sliced in half and lightly toasted
2 slices mozzarella or cheddar cheese

Preparation method

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.

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