Slow-cooked Steak Sandwiches
Method
Serves 4-6. This recipe takes time but is well worth the wait!
1. Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; sauté for about 5 minutes, until just tender.
2. In a slow cooker, combine the beef stock, salt, pepper, Worcestershire sauce, garlic, red chili pepper and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
3. Preheat the oven to 220C / 425F. Drain the liquid from the slow cooker and reserve for later. Slice the bread lengthwise. Mix together the horseradish and mustard; spread onto the inside of the loaves. Evenly distribute the mozzarella cheese slices on the ciabatta, then fill with the beef and vegetables. Close each ciabatta, and wrap each entire sandwich in aluminium foil.
4. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, bake without the aluminium foil. Slice into individual portions, and serve with the reserved juices from the slow cooker for dipping.
Ingredients
2 tablespoons olive oil
Two 225g / 8 oz sirloin steaks, thinly sliced
225g /8 oz fresh button mushrooms, sliced
1 green pepper, seeded and cut into strips
1 medium onion, sliced
1 pack of ready-sliced mozzarella cheese (10 slices)
2 ciabatta
385ml / 14 fluid oz beef stock
1/2 teaspoon sea salt
1/2 teaspoon freshly milled black pepper
2 cloves garlic, finely chopped
2 tablespoons Worcestershire sauce
1 red chili pepper, diced (seeded or not according to
preference)
2 fluid oz Pinot Noir or other dry red wine
Horseradish mustard (optional)
