American sandwich with beef steak and cheese
streetfoodLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 25 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 250 g Flap Steak cut into strips
- 2 tbsp Chorio Extra virgin Olive Oil
- 4 tbsp foodhaus diced onion
- 1 tsp Epic Spice Steak seasoning
- 1 tsp Maldon sea salt
- 1 bowl Ardo diced porcini mushrooms
- 1 jar Deliroom caramelized onions
- 1 pack Arla cheddar & mozzarella cheese shredded
- 2 foodhaus baguettes
- 1 Lurpak Soft unsalted butter 225g
- 10 Ardo breaded onion rings
- 1 package Alion wild rocket
METHOD
- Defrost the baguettes at room temperature for 10-15 minutes. Bake in a preheated oven at 220˚C-230˚C for 15-20 minutes.
- Bake the onion rings in a preheated oven at 200° C for 10-12 minutes until they turn golden, turning once.
- In a non-stick pan add the oil and fry the onion on a high heat until it turns golden. Add the beef and continue cooking for two minutes, adding the steak seasoning and salt.
- Add the mushrooms and continue cooking until all the liquids evaporate and then remove from the heat.
- Cut the baguettes in half and spread them with butter. Add the mixture with the steak and top with the caramelized onions and cheese. Place in the oven and grill until the cheese melts.
- Finally, serve with the onion rings on top and the wild rocket.
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