Steak sandwich hybrid


Steak sandwich hybrid
(Cross between the Vietnamese Banh Mi and a Philly cheese steak baguette)
Makes two baguettes
·         2 Rib eye steaks
·         1 large white onion cut into thin rings
·         250g of button mushroom sliced
·         250 g of cheddar cheese sliced
·         Small bunch of coriander chopped
·         Handful of bean sprouts
·         1 red chilli finally sliced
·         3 spring onions finally sliced
·         Mixed salad leaves
·         Juice of one lime
·         1 tsp of fish sauce
·         1 tsp of brown sugar
·         2 tsp of Chinese five spice
·         1tbl spoon of honey
·         1 table spoon of soy sauce
·         2 baguettes sliced in half
·         Mayonnaise
·         Sriracha sauce
·         Salt & pepper to taste
·         Marinate the steaks with salt and pepper, Chinese five spice and honey and leave in the fridge for at least 1 hour.
·         In a bowl mix together the spring onion, mixed salad leaves, diced chilli, bean sprouts and the coriander.
·         Mix together the fish sauce, lime juice and brown sugar and pour over the salad mix. Place in the fridge till needed.
·         Fry the onions in a little olive oil on a medium heat. When the onion turn transparent add the mushrooms. Continue to fry for around 5 minutes. Place in a bowl and set aside.
·         Remove the steaks from the fridge and fry for around 1 ½ minutes either side (if you like your steak medium or well done, adjust the cooking time to your liking)
·         When the steak are almost done add the onions and mushrooms back to the pan. Fry for another 30 seconds.
·         Now it’s time to assemble the baguette. Leave the steak to rest for 2 minutes before slicing into thin strips. Place the strips along your baguette. On top of the steak scatter your mushrooms and onions.
·         Next place your sliced cheese over the top. Place the baguette under a preheated grill for around 2 minutes ( or until the cheese has melted)
·         Removed the baguette from the oven and top of with the salad mix, mayonnaise and the sriracha a sauce.

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