- 500 g beef sandwich steaks
- 4 sesame seed knot rolls
- 4 cheddar cheese slices
- 4 thin pineapple slices
- 225 g drained beetroot slices
- barbecue sauce, to taste
- mayonnaise, to taste
Lightly oil and season 8 beef sandwich steaks (500 g). Cook in large frying pan on high heat, 1 to 2 mins each side.
Fill 4 sesame seed knot rolls with 4 cheddar cheese slices, 4 thin pineapple slices, 225 g can drained beetroot slices, 1 small sliced red onion, 50 g mixed leaves and finish with steaks.
Serve drizzled with barbecue sauce and mayonnaise.
Photo: Bauer/Rob Shaw