Here’s a delicious, decadent and devilishly fast beef steak sub. We can’t recommend the tender beef enough, it’s mouth-watering with mushrooms and a smokey Cheddar on top. The hint of saucy sweetness comes from the onion chutney tossed through the mushrooms. It will be love at first bite.
We’ve replaced the portabello mushrooms in this recipe with button mushrooms due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Shredded Cheddar Cheese
1
Cos Lettuce
300 g
Beef Rump
1 packet
Button Mushrooms
1 packet
Mayonnaise
1 packet
Onion Chutney
1 sachet
Classic Roast Seasoning
1 packet
Dijon Mustard
1 packet
Balsamic Glaze
2
Ciabatta
1 drizzle
olive oil
• See ‘Top Steak Tips’ (below)!
• In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add beefrump, season with salt and pepper and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef, for 4-5 minutes each sisde for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, thinly slice button mushrooms.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook mushrooms, stirring, until tender, 4-6 minutes.
• Remove pan from heat, then add onion chutney and stir to combine. Season to taste.
• Cut ciabatta in half lengthways. Toast to your liking.
• In a small bowl, combine mayonnaise and Dijon mustard.
• Roughly chop cos lettuce.
• In a second medium bowl, combine lettuce and balsamic glaze. Season to taste.
• Slice seared steak. Spread ciabatta with some Dijon mayonnaise.
• Top with beef steak, mushrooms, smoked Cheddar cheese and cos salad.
• Serve with any remaining cos salad. Enjoy!