About this recipe:This will probably be the best beef sandwich that you've ever tasted. Toasted bread rolls are spread with a garlic-Parmesan mayonnaise and filled with succulent steak, sauteed onions and mozzarella cheese. Don't forget your bib!
4 hard rolls, split
3 cloves garlic, finely chopped
1 tablespoon Parmesan cheese
3 tablespoons olive oil
900g sirloin steak, thinly sliced
1 large onion, sliced and quartered
1 pinch coarse sea salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon liquid smoke
8 slices mozzarella cheese
1/2 teaspoon Italian herb seasoning
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 260 C / Gas 10. Toast the rolls on a baking tray in the oven while it is preheating. Mix together the mayonnaise, garlic and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
Heat olive oil in a large frying pan over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 1 slice mozzarella cheese and sprinkle with Italian herb seasoning. Place the tops on the sandwiches.
Bake the sandwiches on a baking tray in the preheated oven until the cheese is melted, about 5 minutes.
Liquid smoke flavouring can be purchased in speciality shops or online.