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Ingredients

750g packet McCain beer battered steak cut frozen potato chips
1 tablespoon olive oil
2 x 300g scotch fillet steaks
400g Kent pumpkin, peeled, cut into small wedges
1 large red onion, cut into wedges
4 Coles bakery stone baked pane di casa rolls, split
4 slices Swiss-style cheese, halved
1/3 cup (80g) smoky barbecue sauce
1/2 cup roasted red capsicum, drained
40g mixed salad leaves

Method

Step 1 Preheat oven to 230C. Bake chips according to packet instructions.
Step 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Season steaks with salt and pepper. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.
Step 3 Add pumpkin to the same pan and cook for 3 mins each side or until golden and tender. Transfer to a heatproof plate. Add onion to the same pan and cook for 5 mins or until just softened.
Step 4 Thinly slice steak. Divide steak among bread rolls and top with cheese. Bake in oven for 3 mins or until cheese has just melted. Top with barbecue sauce, pumpkin, capsicum, onion and salad leaves. Serve with chips.

Steak & cheese sandwiches with beer battered chips

How to make Steak & cheese sandwiches with beer battered chips

Ingredients

Method