Manwich with cheesy sauce & jerusalem artichokes

30 Min
pretty easy
4 People
Rating starstarstarstarstar
The perfect steak sandwich assembled with caramelised onions, scallopini, roasted beets, spinach and cheesy sauce. Served with a side of in-season roasted Jerusalem artichokes.

Gluten friendly option - bread is replaced with GF bread.
1. Set oven to 220ÂșC.
Brush and halve artichokes lengthways, slice beetroots. Spread out on a lined oven tray and toss with oil, salt and pepper. Roast for 25 minutes, or until golden and tender.

2. Heat a large frypan over high heat. Rub steaks with oil. Cook in batches (see notes) for 1 minute on each side. Set aside on a plate.

3. Keep pan over medium heat. Slice and add onion to the pan with 2 tbsp butter, salt, 1 tbsp vinegar and 1 tsp mustard. Cook for 10 minutes, adding 1/2 cup water halfway. Return scallopini to the pan once onion is caramelised. Remove from heat.

4. Heat a small saucepan over medium-low heat. Crumble in cheese, whisk in 1/2 tbsp mustard and 3 tbsp water until well combined.

5. Cut 8 (thick) slices of bread and warm in the oven.
Slice tomatoes.

6. Assemble sandwiches with spinach, beetroot, onion, steaks, tomato and sauce. Serve with roasted Jerusalem artichokes.

Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.

Gluten friendly option - bread is replaced with GF bread.
jerusalem artichokes 500g
Beetroots 2
Beef scallopini 10-pack
Brown onion 1
Cheddar cheese 150g
Rye wholemeal Bread loaf 1
Tomatoes 2
Baby spinach 1 bag (60g)

From your pantry:
oil+butter (for cooking), salt, pepper, balsamic vinegar, dijon mustard