POLOKWANE – Friday nights are all about winding down after a long week and it usually means take aways for a lot of people but instead of splurging on fast food, why not make your own at home? You could make it a family event and get everyone involved doing something different.
As fast food is usually associated with burgers and pizza, more modern takes on it are becoming more popular with “street food” taking over. This includes pulled sandwiches and quick easy on the go meals.
Taking ‘street food’ inspiration, why not try this Steak Sandwich recipe and go all out for a Friday night at home.
Ingredients
- 30ml olive oil
- 1 x KNORR Beef Stock Pot
- 5ml maille dijon mustard
- 5ml Robertsons Thyme
- 500g rump steak, sliced into 2 cm strips
- 15ml stork margarine
- 1 x large onion, finely sliced
- 1 x packet KNORR Brown Onion Gravy
- 4 x ciabatta rolls horizontally, sliced in half and lightly toasted
- 2 x slices mozzarella or cheddar cheese
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.
- 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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