• Save to your scrapbook
  • Save to your scrapbook

    Sourdough steak melt

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sourdough steak melt

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    Small knob of butter
    2 x 120g British beef frying steaks
    50g bag wild rocket
    2 slices Waitrose White Sourdough Bread, toasted
    2 slices Waitrose Sliced Jarlsberg cheese
    150g portabellini mushrooms, thickly sliced
    4 tbsp French’s New York Steakhouse Sauce
    1 tbsp French’s French Fried Onions


    1. Heat the butter in a large, non-stick frying pan and cook the steaks over a high heat for 2 minutes on each side until nicely browned.

    2. Pile the rocket onto the toasted bread and lay the steaks on top. Place a slice of cheese on each and leave to rest for a few minutes.

    3. Meanwhile, add the mushrooms to the hot pan and cook for 2–3 minutes until tender and nicely browned. Remove from the heat and stir in the steakhouse sauce.

    4. Spoon the saucy mushrooms over the steaks and top with the crispy onions. Serve straight away.

    Cook’s tip

    Blue cheese also works brilliantly with steak and mushrooms. Try our Long Clawson Creamy Blue Stilton or Cave Aged Roquefort.



    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars