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250 g g Steak Steak
432 g g Wholemeal Bread Wholemeal Bread
500 g g Beetroots Beetroot
(cooked and grated)
200 g g Crème Fraîche Crème Fraîche
30 g g Horseradish Sauce Horseradish Sauce
74 g g Red Onions Red Onion
250 g g Flat Mushroom Flat Mushroom
2 tbsp tbsp Olive Oil Olive Oil
1 cloves clove Garlic Garlic
(finely chopped)
Salt Salt
(to season)

A mighty steak sandwich

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20 min


  1. Set your oven to 180°C
  2. Put your mushrooms on a tray bottom side up, drizzle over the olive oil then scatter the garlic evenly over the mushrooms. Season and put in the oven for 10 minutes.
  3. Meanwhile mix the grated Beetroot with the onion, Creme fraiche and horseradish sauce, season and set aside.
  4. Toast the baps and keep warm.
  5. Heat a pan with a little olive oil, when it's smoking gently add the steaks (you will have to do these 2 at a time) cook for 1 minute season and turn. Cook for 1 more minute and transfer to the bap.
  6. Spoon some Lidl Beetroot slaw on top then add the mushrooms, add the top half of the bap and away you go.