Minute steak sandwich with watercress and horseradish cream

Philadelphia

Philadelphia

Standard Supplier 25th March 2011

Minute steak sandwich with watercress and horseradish cream

A minute steak sandwich is the ultimate fast food. It never gets boring, and by pairing it with creamy horseradish and mustard Philadelphia your customers will always want to come back for more. It’s simple to prepare, quick to cook and easy to sell

Ingredients

  • Ingredients
  • 25 g grated horseradish (or 2 tbsp bough horseradish sauce)
  • 0.5 lemon (juice of)
  • 30 g Philadelphia Light
  • 1 tsp wholegrain mustard
  • 1 tbsp vegetable oil for frying
  • 125 g sirloin minute steak, fat trimmed
  • 2 slices good quality sour dough bread
  • small handful picked watercress
  • salt and pepper to taste

Method

Preheat the grill to 225°. Start by making the spread that will go into your sandwich. Grate the horseradish and place into a bowl with the lemon juice, Philadelphia and whole grain mustard. Mix well and season with salt and pepper. Add the vegetable oil to the frying pan, and heat until it starts to smoke. Season the steak on both sides before laying into the super hot pan. Cook for about 30 second per side. This will give you a rare steak, cook for a little longer for a medium to well done steak. Make sure the steak is well browned before removing from the pan and leaving to rest. Place the sour dough under a hot grill and toast on one side only, then smear the Philly mixture over the non toasted sides of the bread and pile high with the picked tender watercress leaves. Lay the steak on top, sprinkle with a little more salt and pepper if desired and serve in 2 halves.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.