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
Combine seasoning with half the oil in a large bowl. Add beef. Rub to coat.
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.
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.
Spread dip over the base of toasted rolls. Top with lettuce, tomatoes, beef and warm onion. Dollop with dijonnaise. Replace tops.
Serve with potato wedges.