Chilli, Cheese Steak Sandwiches with Cabbage Salad

Cook time 45 minutes
Servings 4


4 sirloin steaks
2 tbs. olive oil
Salt and pepper

2 cloves garlic, grated
½ red onion
1 knob ginger, grated
1 tbs. red wine vinegar
½ cup Sriracha* chilli sauce
2 tbs. ketchup
¼ cup grape seed oil
½ tsp. sesame oil

1 egg yolk
1 tsp. Dijon mustard
3 cloves garlic, very finely grated
1 tsp. lemon juice
160ml grape seed or vegetable oil

Cabbage salad
¼ cabbage, finely grated
1/2 bunch mint, picked and finely chopped
1 cucumber, deseeded, finely chopped
1 tbs. lemon juice
2 tbs. olive oil

4 slices of bacon
4 tbs. crispy fried onions
1 ½ cup freshly grated cheddar cheese
4 soft bread rolls


Chilli, Cheese Steak Sandwiches with Cabbage Salad


In a blender, process garlic, ginger, vinegar, chilli, salt and pepper. Slowly drizzle in oil until well combined. Set aside for the flavours to amalgamate.

For the aioli, place egg yolk, mustard and garlic in a bowl and whisk to combine (alternatively place in a small blender). Continually whisking (or with the blender running), slowing drizzle in the oil until the mixture is thick and creamy. Season the aioli with salt and lemon juice.

For the cabbage salad, toss all the ingredients. Dress with lemon juice and olive oil at the last minute.

Preheat a BBQ or griddle pan. Season the meat with oil, salt and pepper. Grill the steaks for 2 minutes on each side. Transfer to the marinade and allow it to infuse for a few minutes. In the same pan, fry the slices of bacon and transfer them to the marinade. Slice the steaks thinly.

To assemble the sandwich, place a dol

lop of aioli, cabbage salad, crisp onions, bacon, the chilli steak and finally top with some grated cheese.

*Chilli sauce can be found at all good Asian grocers