Finish off these steak sambos with oozing melted cheese and a slick of mustard and ketchup.
Ingredients
- 500g Chunky oven fries
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- 500g beef porterhouse steak, excess fat trimmed
- Olive oil spray
- 2 large portobello mushrooms, thinly sliced
- 1 small red capsicum, seeded, thinly sliced
- 1 small yellow capsicum, seeded, thinly sliced
- 1 white onion, halved, thinly sliced
- 4 long white bread rolls, halved lengthways
- 8 slices (about 100g) provolone or American-style cheese
- 2 tablespoons American mustard
- 60ml (1/4 cup) Heinz Tomato Ketchup
Method
- Step 1Preheat oven to 230°C. Line a baking tray with non-stick baking paper. Prepare the fries following packet directions.
- Step 2Meanwhile, combine the paprika, garlic powder and cayenne pepper on a plate. Add the beef and turn to coat. Preheat a chargrill on medium-high and spray with oil. Cook the beef for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice the beef.
- Step 3Cook mushroom, combined capsicum and onion, turning occasionally, for 5-7 minutes or until tender. Transfer to a large bowl. Add the beef to the vegetable mixture and toss to combine.
- Step 4Place the bread roll bases on a baking tray and top with cheese. Bake for 8 minutes or until the cheese melts. Top with the beef mixture, mustard and tomato sauce. Top with remaining bread. Serve with the fries.
Nutrition
2695 kj
Energy
22g
Fat Total
8.5g
Saturated Fat
8g
Fibre
48g
Protein
63g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Australian Good Taste
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