Steak-Panini Rolls

Steak-Panini Rolls


Punk: a steak in a sandwich? And why not?


For the sauce:
1 red onion
½ tbsp olive oil
1 tsp sugar
1 pinch/es of salt
½ tbsp red wine vinegar
1 pinch/es of pepper
For the bread:
1 Panini Rolls
4-5 tbsp onion marmalade
150 g steak (rump steak)
1 pinch/es of salt
1 tbsp mayonnaise
10 g butter


Preparation of onion conserve:

  • Peel onions, cut in half and then into thin rings.
  • Heat oil in a small frying pan and cook the onion until it becomes almost transparent.
  • Add sugar, salt and red wine vinegar, lower the heat, cover the pan with a lid and simmer according to the consistency for about 15 minutes.
  • Season the conserve with pepper and use it while hot to garnish the sandwich.
  • If put in screw-top glass containers while still hot, the conserve will keep for about 12 months.

Preparing the bread:

  • Bake the Panini Rolls following instructions on the package for about 10 minutes in the oven at about 200° C.
  • Season the steak with salt and pepper.
  • Heat the butter in a pan and brown the steak over a high heat on each side for about 2-3 minutes, or according to desired doneness.
  • In the meantime, cut the warm bread lengthwise and spread both halves with mayonnaise.
  • Spread the bottom half with onion conserve.
  • Thinly slice the steak and fill the Panini Rolls. Finally put the two halves of bread together.
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