You can’t beat a great steak sandwich. This recipes uses homemade focaccia as the bread base for these delicious sandwiches topped with onions, cheese, mustard and a pickle if you please!
Function: Dough Proving
The Ultimate Double Cheese Steak Sandwich
Ingredients
500g bread flour
1 tsp dried yeast
2 tsp salt
1 tsp sugar
2 tsp chopped fresh rosemary
330ml warm water
1 tbsp olive oil
Topping
Olive oil
1 tbsp fresh rosemary leaves
Salt flakes
Caramelised onions
60g butter
4 large onions, sliced
1/4 cup brown sugar
2 tbsp balsamic glaze
Olive oil spray
6 thin cut scotch fillet steaks
Mayonnaise or Aioli, for serving
Rocket leaves or lettuce mix, for serving
12 Vintage tasty cheese slices
American or Hot English mustard, for serving
Dill pickles for serving, if desired
Crisps or oven fries for serving, if desired
Method
Combine the flour, yeast, salt, sugar and chopped rosemary in a bowl. Add the warm water and olive oil and mix to form a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic.
Line the multipurpose pan with baking paper & drizzle with olive oil. Put the dough into the pan and place into the oven. Select Dough Proving function level 1. Allow the dough to prove for 40 – 45 minutes or until doubled in size.
Use the palm of your hand to spread the dough into a rectangle shape approximately 35cm x 25cm. Use your fingers to “dimple” the dough, being careful not to push through to the base. Drizzle with olive oil then sprinkle with rosemary and salt flakes.
Place the dough back in the oven on shelf position 2 to prove for a further 30 minutes or until doubled in size.
Leaving the dough in the oven, change the oven function to Bread Baking 210˚C with high steam. Bake for 20 – 25 minutes or until golden and crusty. Cool.
Meanwhile heat the oil in a medium saucepan induction setting.
Add the onions and sugar and cook stirring occasionally for 6-8 minutes or until the sugar is dissolved, reduce to induction setting 5, add the glaze and simmer for 15-20 minutes or until the onions are deep golden. Set aside.
Spray a fry pan with oil and heat on induction setting 9, add the steaks and quickly fry for 2 minutes each side until well browned or till cooked as desired.
Cut the focaccia into 6 sandwich pieces, then cut each in half. Spread the base with a thick layer of mayo or aioli, top with the rocket or lettuce then a slice of cheese. Top with the steak, another slice of cheese, onions, and a good squeeze of your favourite mustard. Sandwich together then skewer with a dill pickle if desire. Serve immediately with crisps or oven fries.
Notes
If you are short on time substitute the focaccia with your favourite store-bought rolls, or thick cut toasted sourdough
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.