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Meat Mix:

  • Beef Striploin,thin slices 1500.0 g
  • Red onion, sliced 200.0 g
  • Green Capsicum 350.0 g
  • Fresh mushroom, sliced 200.0 g
  • Black pepper, crushed 5.0 g
  • Salt 3.0 g
  • Oil 50.0 ml

Steak Sauce:

  • Hot Water 100.0 ml

Sandwich:

  • Baguette Bread 10.0 pc
  1. Meat Mix:

    • Heat oil on a grill, add meat slices, capsicum, onion and mushroom, season with salt and pepper, deglaze with steak sauce.
  2. Steak Sauce:

    • Whisk all ingredients together.
  3. Sandwich:

    • Toast the bread, spread grilled meat mix, top with provolone cheese and melt under the salamander.
  4. Presentation:

    • Serve with French fries on the side with Knorr Hickory BBQ Sauce and Hellmann’s Real Ketchup.