Put together a succulent barbeque beef sandwich, drizzled with piquant barbeque sauce and crunchy onions for a full-bodied and filling meal
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