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Steak Sandwich with Fried Potatoes

Steak Sandwich with Fried Potatoes

with a Mustardy Rocket and Tomato Salad

Extra Rapid
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Allergens:MilkCereals containing GlutenMustardSulphitesEgg

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 conflict 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.

Preparation Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

30 grams

Mature Cheddar Cheese


2 unit(s)


(ContainsCereals containing Gluten)

1 pot(s)

Dijon Mustard

(ContainsMustard, Sulphites)

1 tbsp

Olive Oil for the dressing

1 sachet


(ContainsMustard, Egg)

1 pack(s)

Pre-Cooked Diced Potato

4 steak

Beef Sizzler Steaks

40 grams


40 grams

Onion Marmalade

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2992 kJ
Energy (kcal)715 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate88 g
of which sugars22.0 g
Protein49 g
Salt1.72 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Sautépan or large frying pan
Baking Tray
Mixing Bowl
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.Heat a drizzle of oil in a large frying pan on high heat. b) Add the potatoes and fry, stirring occasionally, until golden brown, 7-8 mins. c) Season with plenty of salt and pepper. Meanwhile, halve the tomatoes. d) Coarsely grate the cheese. e) Halve the ciabattas like a sandwich.


a) Mix half the mustard with the olive oil (see ingredients for amount) in a large mixing bowl and season with salt and pepper. b) Mix the other half of the mustard with the mayonnaise and season with salt and pepper. c) Pop the potatoes on a baking tray with the halved ciabattas and pop in the oven for 2-3 mins.


a) Pop the frying pan back on heat, heat a drizzle of oil. b) Season the steaks with salt and pepper. Once hot, lay the steaks in the pan and brown for 45 seconds on each side, for medium rare. IMPORTANT: The steak is safe to eat when the outside is cooked. c) Meanwhile, pop the tomatoes and rocket into the bowl with the mustard dressing and toss together. d) Once cooked, pop the steaks on a board and thinly slice. Spread the onion marmalade over the base of the ciabattas, top with 2 steaks per person then add the mustard mayo. e) Top with the cheese, some of the salad and add the top of the ciabatta. Serve with the fried potatoes and any remaining salad alongside. Enjoy!