STEAK MELTS
These steak melts feature thick slices of ciabatta loaded up with cheese, caramelised onions, mushrooms and thinly sliced rump steak.
Fortunately, there are plenty of veggies to balance out the indulgence! This delicious meal is sure to go down a treat with the whole family.
If you’d prefer a vegetarian version, omit the steak and replace with pan fried, sliced haloumi. You can skip the parmesan or leave it in and make these extra cheesy!
STEAK MELTS
These steak melts feature thick slices of ciabatta loaded up with cheese, caramelised onions, mushrooms and thinly sliced rump steak. There are plenty of veggies to balance out the indulgence!
Ingredients
MUSHROOMS & ONIONS
- 250 g button mushrooms (8.8oz)
- 2 brown onions
- 2 cloves garlic
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
- 1 tsp dried thyme
- 1/2 Tbsp soy sauce
STEAK
- 500 g beef rump steak (1lb 2oz)
- 1/2 Tbsp olive oil
TO SERVE
- 1 loaf ciabatta bread
- 1 small red capsicum
- 1/4 cup aioli (60ml)
- 8 slices Colby cheese (100g)
- 40 g baby spinach (1.8oz)
- 1/3 cup finely grated parmesan cheese (30g)
Instructions
COOK MUSHROOMS AND ONIONS
Slice mushrooms. Thinly slice onions and crush garlic. Heat butter and oil in a large frying pan until butter melts and starts to bubble. Add onions, vinegar, sugar and thyme and cook until soft (about 5 minutes). Add mushrooms and garlic and cook for a further 5 minutes, until tender. Stir in soy sauce and season to taste with pepper (and salt, if needed). Reduce heat to low while you prepare the rest of the meal.
COOK STEAK
Rub steak all over with oil and season well with salt and pepper. Place a chargrill pan, frying pan (or barbecue) on medium-high heat. Add steak and cook for 3 minutes each side (for medium-rare). Remove steak onto a board, cover with foil and leave to rest for 5 minutes.
ASSEMBLE AND SERVE
Meanwhile, turn oven on to grill. Slice approximately 8 fairly thick slices (depending on number of melts you want to make - I allowed for 2 per person) from the ciabatta loaf. Place in oven and grill, flipping over when required, to toast. Watch carefully!!
Finely dice capsicum. Slice steak into strips. Spread aioli onto the toasted ciabatta slices. Top with Colby, spinach, mushroom/onion mixture, steak slices and capsicum. Sprinkle with parmesan and grill until parmesan has melted (again, watch carefully!). Serve immediately.
Recipe Notes
WINE MATCH: Try a Cabernet
Sauvignon.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Use a gluten-free artisan loaf or 4 gluten-free burger buns instead of ciabatta. Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: Try a combination of different mushrooms. You could use sirloin or eye fillet steak instead of rump steak.
BUDGET TIP: Replace parmesan with extra Colby cheese.
STORING AND REHEATING: Store mushrooms, onions and steak together. Reheat in a frying pan or in the microwave. Ciabatta can be heated in a toaster and assembled melts can be microwaved briefly, rather than grilling. Assemble melts just before serving.
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2 Comments
These are absolutely delicious and have become a regular dinner in our house! Thank you for the easy to follow recipe!
Thank you Keryn, I’m stoked to hear that! 😍