Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 250grams sirloin steaks, 10 oz each
- 1tablespoons oil
- 1 pinch salt
- 115grams cream cheese, softened
- 115grams crumbled Roquefort
- 2teaspoons prepared horseradish
- 4 crusty white rolls split in half, toasted
- 2 tomatoes, sliced
- 1 onion, thinly sliced into rings
- 8 slices dill pickle slices
- 4 lettuce leaves
- 1 pinch freshly ground black pepper
- 20grams Dijon mustard (for serving)
Nutrition per serving
2780kJ / 662Cal
2780 Kilojoules or 662 Calories
32% of daily energy intake*
Protein
25.8grams
Fat
45.5grams
Carbs
38.8grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a ridged grill pan over high heat until very hot. Cut each steak in half crosswise. Brush the steaks with oil and season with salt and pepper. In batches, add the steaks to the pan and cook, turning once, for about 3 minutes on each side for medium-rare.
Step 2 of 3
Meanwhile, mash the cream cheese, blue cheese, and horseradish together. Spread on the toasted rolls.
Step 3 of 3
Place a steak on the bottom half of each roll. Top each with tomato slices, onion rings, 2 pickle slices, and a lettuce leaf. Replace the roll tops and secure with wooden toothpicks. Serve at once, with the mustard passed on the side.
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