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Recipe Instructions

Heat the oil in a large frying pan over medium heat. Add the capsicum. Cook, stirring, for 3-4 mins or until the capsicum is tender. Season the steak. Add the steak to the pan and cook, stirring, for 3-4 mins for medium or until cooked to your liking.

Meanwhile, preheat grill on high. Use a large serrated knife to split each baguette lengthways (don’t cut all the way through). Cut each baguette in half crossways. Place baguette on a baking tray. Cook under grill for 2 mins. Top 1 cut side of each baguette with cheese. Cook for 1 min or until the cheese melts.

Spread the remaining cut side of each baguette with dip. Fill each baguette with the rocket and steak mixture. Season to serve.

Recipe Ingredient

36.40 gm olive oil

1 red capsicum, seeded, thinly sliced

500g Graze Grassfed Beef Scotch Fillet Steak, thinly sliced

2 Rustic Baguettes

4 slices Monterey Jack cheese

170g Chris’ Heritage Vintage Cheddar & Caramelised Onion Dip

120g baby rocket leaves

Recipe Cuisine


Cook Time


Prep Time


Total Time




Recipe Category

Dinner, lunch


Beef, bread, cheese, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, shellfish allergy, soy allergy, steak, tree nut allergy, wheat allergy, american, sandwich, comfort food, entertaining, family friendly, hearty, kid friendly, picnic, weeknight, dinner, lunch, spring, summer, autumn, winter, savoury, easy dinner


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