Steak Sandwich with Cheesy Truffle Fries

Juicy steak layered with melted Truffle Caciotta and sweet/sour balsamic onions on toasted bread, served with crispy shoestring fries generously finished with freshly grated Truffle Cacio.

Ingredients

Steak Sandwich

4 steaks

4 That's Amore Truffle Caciotta, sliced

4 mini baguettes

2 tbsp olive oil

30g butter

Salt & black pepper

‍

To assemble:

Fresh rocket seasoned with salt & pepper

Caramelised Onions

2 large onions, thinly sliced

2 tbsp olive oil

20g butter

1 tsp brown sugar

Splash of balsamic vinegar

Salt

Shoestring Fries:

500g frozen shoestring fries

That's Amore Truffle Cacio, grated

Salt, to taste

Instructions

Step 1

Start by caramelising the onions. Heat the olive oil and butter in a pan over medium-low heat, add the sliced onions with a pinch of salt, and cook slowly, stirring occasionally, until soft and deeply golden. Add the brown sugar and a splash of balsamic vinegar and cook for a further few minutes until jammy and rich. Set aside.

Step 2

Season the steaks generously with salt and pepper. Heat a pan over high heat with olive oil and cook the steaks to your preferred doneness, finishing with butter for extra flavour. Rest the meat for at least 5 minutes, then slice.

Step 3

Lightly toast the panino topped with Truffle Caciotta until golden and warm. To assemble, layer sliced steak over the toasted cheesy panino, top with caramelised onions and a handful of fresh rocket. Add aioli or mustard if desired, then close or serve open-faced.

Step 4

For the fries, roast in pre-heated oven at 180°C for 20 mins until crisp and golden. Drain well and season with salt while hot. Immediately toss or top with finely grated Truffle Cacio so it melts slightly over the fries. Finish with a light drizzle of truffle oil if desired.

Step 5

Serve the steak sandwiches hot alongside the truffle fries.

Step 6

Step 7

Step 8

Step 9