eCook Meal
Beef Steak & Piquanté Pepper Sandwich
with crispy potato chunks & mayo
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.
Serving guide
Choose your portion size.
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).
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.
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.
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!
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).
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.
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.
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!
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).
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.
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.
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!
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).
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R311.28
for 4 servings · R77.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Potato Chunks needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Portuguese Rolls needs 4Portuguese Roll R6.99 · whole pack (size can't be divided)R6.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R148.49 · 1.07× packR158.39
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Wholegrain Mustard needs 40 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
-
Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Sirloin, Green Leaves, Mayo, NOMU Provençal Rub, Piquanté Peppers, Portuguese Roll, Potato, 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?
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. 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! 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). 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.
What should be prepared from my kitchen to make Beef Steak & Piquanté Pepper Sandwich?
Beef, Beef Sirloin, Green Leaves, Mayo, NOMU Provençal Rub, Piquanté Peppers, Portuguese Roll, Potato, 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