Basil Pesto & Paprika Steak Sandwich Feast

Name: Basil Pesto & Paprika Steak Sandwich Feast with Cheesy Hand-Cut Fries
Total time: 30m
Yield: 2
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Cheddar Cheese; 1 sachet Paprika Spice Blend; 1 packet Garlic Aioli; 1 packet Basil Pesto; 300 g Beef Rump; 2 Potato; 1 Tomato; 1 Sliced Sourdough; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Cheesy Hand-Cut Fries

4.5(56)

Recipe Development TeamUpdated on January 21, 2026

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Calories

:

1160 kcal

Protein

:

53.9g protein

Difficulty

:

Easy

Allergens:

Milk
Eggs
Cashew
Soy
Wheat
Gluten
Soy
May contain traces of allergens
Eggs
Milk
Sesame

Team tender Latin-inspired paprika beef rump and basil pesto sauce for a steak sandwich worth raving about. Dressed salad leaves, tomato and garlic aioli are the final layers that are cushioned between the tasty slices of sourdough. All that’s left to plate up is a serving of cheesy fries.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Paprika Spice Blend

(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

300 g

Beef Rump

2

Potato

1

Tomato

1

Sliced Sourdough

(Contains: Eggs, Milk, Sesame, May contain traces of allergens, Soy;)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories1160 kcal

Energy (kJ)4830 kJ

Fat67 g

of which saturates11.9 g

Carbohydrate83.8 g

of which sugars6.5 g

Dietary Fibre4.3 g

Protein53.9 g

Cholesterol26.6 mg

Sodium1440 mg

Potassium158 mg

Calcium1 mg

Iron0.2 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced. Cut
potato into fries.
• Place fries on a lined oven tray. Drizzle with olive
oil, sprinkle with salt and pepper and toss to coat.
Bake until just tender, 20-25 minutes.
• In the last 5 minutes of cook time, remove from
oven, sprinkle with Cheddar cheese and bake until
golden and crispy.
TIP: If your oven tray is crowded, divide fries between
two trays.

2

• Meanwhile, thinly slice tomato.
• In a medium bowl, combine paprika spice blend,
a pinch of salt and a drizzle of olive oil. Add beef
rump and toss to coat.

3

• When the fries have 15 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• When oil is hot, cook beef for 3-4 minutes each
side for medium-rare, or until cooked to your liking.
Transfer to a plate to rest.

4

• Toast or grill sliced sourdough to your liking.

5

• In a second medium bowl, combine mixed salad
leaves with a drizzle of vinegar and olive oil.
Season to taste.

6

• Thinly slice beef.
• Spread half the sourdough slices with garlic aioli,
then top with salad leaves, tomato, beef and basil
pesto. Top with remaining slices of sourdough.
• Serve with cheesy fries and remaining aioli. Enjoy!