Steak Sandwiches with Aioli Brie and Caramelised Onions
This definitely qualifies as a decadent midweek meal but every now and then it's worth a splurge! We've paired tender, juicy sizzle steaks with a rich garlicky aioli, gooey brie and a sweet caramelised onion relish. Paired with some potato wedges and a crisp beer or glass of wine and you'll think you're at your local.
Number of servings
Ingredients
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300g Beef Sizzle Steak
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2 Pack Herb Panini (170g)
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1 Cup Rocket & Baby Spinach
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1⁄4 Cup Garlic Aioli
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3 Red Potatoes
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4 Tbsp Caramelised Onion
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100g Brie Cheese
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Two Baking Trays
Large Nonstick Frypan
1 Prepare Ingredients
Preheat the oven to 200°C. Cut red potatoes into wedges. Slice brie cheese.
2 Roast Potatoes
Place the potatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast on the top shelf of the oven for about 25 minutes total or until potatoes are tender when pierced with a fork.
3 Cook Steak
After 10 minutes of the potatoes roasting, pat beef sizzle steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning and cooking for a further 3 minutes or until done to your liking. Remove and set aside to rest.
4 Toast Bread
In the meantime, cut the herb panini in half. Place the panini, cut side up, on a second lined baking tray and drizzle with a little olive oil. Add to the oven when there are only 2-3 minutes remaining for the potatoes.
Tip! Use extra virgin olive oil if you have it.
5 You Plate It
Find the lines of muscle (or grain) of the rested steak. Thinly slice crosswise against the grain. Spread a decent layer of garlic aioli on to the top cut side of each toasted roll. Spread caramelised onion over the bottom of buns. Top with rocket & baby spinach, sliced steak, then top with brie. Serve potato wedges on the side. Enjoy!
Tip! Slicing against the grain ensures your steak sandwich is as tender as can be.
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