Beef Steak & Piquanté Pepper Sandwich

This is a recipe you can always bet on for flavour, different textures, and deliciousness. A fluffy roll is layered with a slight bite from the mustard, creamy mayo, juicy steak, and fresh greens. Sided with crispy potato chunks & mayo for dunking.

Beef Steak & Piquanté Pepper Sandwich

with crispy potato chunks & mayo

4.9

64 reviews

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
Photo of Beef Steak & Piquanté Pepper Sandwich

  1. SPUD-TACULAR

    Air fryer method: Coat the Potato Chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).

  2. SIZZLING STEAK

    When the potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. YOU’RE ON A ROLL!

    Halve the Portuguese Roll and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved bun, cut-side down, until golden, 1-2 minutes.

  4. TAKE A BITE OF THAT

    Smear the toasted roll with the mustard and ½ the Mayo. Load up with the rinsed Green Leaves, the steak slices, and the diced Piquanté Peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!

Download the Recipe

  1. SPUD-TACULAR

    Air fryer method: Coat the Potato Chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).

  2. SIZZLING STEAK

    When the potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. YOU’RE ON A ROLL!

    Halve the Portuguese Rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.

  4. TAKE A BITE OF THAT

    Smear the toasted rolls with the mustard and ½ the Mayo. Load up with the rinsed Green Leaves, the steak slices, and the diced Piquanté Peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!

Download the Recipe

  1. SPUD-TACULAR

    Air fryer method: Coat the Potato Chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).

  2. SIZZLING STEAK

    When the potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. YOU’RE ON A ROLL!

    Halve the Portuguese Rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.

  4. TAKE A BITE OF THAT

    Smear the toasted rolls with the mustard and ½ the Mayo. Load up with the rinsed Green Leaves, the steak slices, and the diced Piquanté Peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!

Download the Recipe

  1. SPUD-TACULAR

    Air fryer method: Coat the Potato Chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).

  2. SIZZLING STEAK

    When the potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  3. YOU’RE ON A ROLL!

    Halve the Portuguese Rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.

  4. TAKE A BITE OF THAT

    Smear the toasted rolls with the mustard and ½ the Mayo. Load up with the rinsed Green Leaves, the steak slices, and the diced Piquanté Peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Beef Steak & Piquanté Pepper Sandwich?

The preparation time for Beef Steak & Piquanté Pepper Sandwich with crispy potato chunks & mayo is between 20 and 25 minutes.

What is the total time required to make Beef Steak & Piquanté Pepper Sandwich with crispy potato chunks & mayo?

The total time required to make Beef Steak & Piquanté Pepper Sandwich with crispy potato chunks & mayo is between 20 and 25 minutes.

How many servings does Beef Steak & Piquanté Pepper Sandwich provide?

4 servings

What are the main ingredients in Beef Steak & Piquanté Pepper Sandwich?

Beef, Free-Range Beef Sirloin, Green Leaves, Mayo, NOMU Provençal Rub, Piquanté Peppers, Portuguese Roll, Portuguese Rolls, Potato Chunks, Wholegrain Mustard

What is the nutritional information of Beef Steak & Piquanté Pepper Sandwich?

Calories: 798, Carbs: 47 grams, Fat: grams, Protein: 41.2 grams, Sugar: 14.4 grams, Salt: 628 grams

How do I prepare Beef Steak & Piquanté Pepper Sandwich?

TAKE A BITE OF THAT: Smear the toasted rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the steak slices, and the diced piquanté peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef! YOU’RE ON A ROLL!: Halve the Portuguese rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes. SIZZLING STEAK: When the potato has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SPUD-TACULAR: Air fryer method: Coat the potato chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).

What should be prepared from my kitchen to make Beef Steak & Piquanté Pepper Sandwich?

Beef, Free-Range Beef Sirloin, Green Leaves, Mayo, NOMU Provençal Rub, Piquanté Peppers, Portuguese Roll, Portuguese Rolls, Potato Chunks, Wholegrain Mustard

How many calories does Beef Steak & Piquanté Pepper Sandwich have?

798 calories

How much fat content does Beef Steak & Piquanté Pepper Sandwich have?

grams

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