02/09/2026
A perfectly acceptable sandwich:
Steak baguette with gruyère, roasted peppers & french dip.
A crispy baguette, Murray River Salt crusted steak, sweet roasted peppers and a frankly unnecessary but necessary amount of melted gruyère. Served with a savoury beef broth for dipping - because a sandwich you can dunk into hot beefy jus is considerably better.
Save for your next cook up👇
Serves 4
Ingredients
2 cups beef stock
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
2 tsp caster sugar
2 sprigs thyme
1 tbsp malt vinegar
600g porterhouse or NY strip steak, at room temperature
1 tbsp cracked black pepper
Murray River Salt Flakes
1 sourdough baguette
2 tbsp Dijon mustard
285g roasted piquillo peppers, drained
½ cup Gruyère or Jarlsberg
1 tbsp finely chopped parsley
Method
1. Make the jus: Add the beef stock, Worcestershire, garlic and onion powders, sugar, thyme and malt vinegar to a small saucepan. Bring to a simmer and cook for around 10 minutes until slightly reduced and deeply savoury. Remove the thyme and keep warm.
2. Cook the steak: Season generously with Murray River Salt Flakes and cracked pepper. Sear in a very hot, lightly oiled pan for 3–4 minutes each side for medium, then rest before slicing thinly.
3. Build the sandwich: Slice open the baguette and spread generously with Dijon. Layer with roasted peppers, sliced steak and Gruyère. Grill until the cheese is bubbling, molten and starting to catch at the edges.
4. Finish & dip: Scatter with parsley and a final pinch of Murray River Salt Flakes. Cut into four and serve immediately with the hot beef jus alongside.
Dip. Bite. Repeat. Napkin strongly advised.
