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French Dip Inspired Steak Sandwich
French Dip Inspired Steak Sandwich

French Dip Inspired Steak Sandwich

with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad

Our French Dip Inspired Steak Sandwich is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours. Allegedly hailing from the Los Angeles restaurant scene, this indulgent sandwich is served 'au jus' (with juice) - with a dipping pot of gravy on the side. Grab the napkins if you're brave enough to eat with your hands or a knife and fork if needed - just tuck in and enjoy!

Tags:
High Protein
Customer Favourite
Allergens:
Cereals containing gluten
Oats
Rye
Soya
Wheat
Barley
Milk
Sulphites
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

450 grams

Potatoes

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

1 unit(s)

Red Onion

60 grams

Mature Cheddar Cheese

(Contains: Milk)

125 grams

Baby Plum Tomatoes

40 grams

Fig Jam

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar for the Onions

200 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)3740 kJ
Energy (kcal)894 kcal
Fat33.4 g
of which saturates15.7 g
Carbohydrate101.1 g
of which sugars24.8 g
Dietary Fibre7.1 g
Protein54.1 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan
Grater
Medium Saucepan
Aluminum Foil

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the baguette onto a baking tray. Bake on the middle shelf, 10-12 mins. Once baked, allow to cool.

Caramelise the Onions
2

While everything bakes, halve, peel and thinly slice the red onion.

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

While the onion cooks, grate the Cheddar. Halve the baby plum tomatoes.

Once softened, add the fig jam and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer to a small bowl.

Simmer your Red Wine Jus
3

Next, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat, cover and set aside.

Steak Time
4

Wipe out the (now empty) frying pan, then return to a high heat with a drizzle of oil. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. 

Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Finishing Touches
5

Slice the baguette in half lengthways. Spread the caramelised onions over the base and sprinkle the Cheddar over the lid. Return the baguette to the middle shelf of the oven until the cheese has melted, 3-5 mins.

Slice the steaks widthways into 1cm slices. 

When everything's ready, in a large bowl, toss the rocket and tomatoes with the balsamic glaze.

Serve Up
6

Top the baguette base with the sliced steak. Spoon over 2 tbsp of the red wine jus, then sandwich shut and slice in half widthways.

Share your steak sandwiches between your plates. 

Reheat the remaining red wine jus if needed, then transfer to small bowls and serve alongside for dipping.

Serve the chips and salad on the side.

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