Ingredients
2 teaspoons pepper steak seasoning
2 tablespoons olive oil
400g packet beef sizzle steaks
1 large onion, halved, sliced
4 Turkish rolls, split, toasted
1/3 cup roasted capsicum dip
8 butter lettuce leaves
2 roma tomatoes, sliced
Dijonnaise mayonnaise, to serve
Cooked potato wedges, to serve
Method
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Combine seasoning with half the oil in a large bowl. Add beef. Rub to coat.
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Heat remaining oil in a medium frying pan over a medium to high heat. Add onion. Cook, stirring occasionally for about 5 to 7 minutes, or until light golden and soft. Remove. Cover to keep warm.
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Meanwhile, heat a large, barbecue flat plate over a high heat. Add beef. Cook for about 30 seconds to 1 minute on each side, or until browned and tender. Remove.
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Spread dip over the base of toasted rolls. Top with lettuce, tomatoes, beef and warm onion. Dollop with dijonnaise. Replace tops.
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Serve with potato wedges.
