Bistro Steak and Onion Sandwich

Bistro Steak and Onion Sandwich

with Creamy Kale Slaw

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Bring home the bistro with this French-inspired steak sammie. Sweet onions, mustard dressing, and juicy steak all come together on a flakey roll. A side of creamy kale slaw brings both crunch and veg to the party!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

2 unit

Artisan Bun


113 g

Red Onion

113 g

Kale Slaw Mix

28 g

Salad Topping Mix


1 tbsp

Whole Grain Mustard


Not included in your delivery

½ tbsp

Unsalted Butter*


½ tsp


½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber5 g
Protein44 g
Cholesterol90 mg
Sodium960 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F.Wash and dry all produce. Pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the steak. Sear until golden-brown, 1-2 min per side. Transfer the steak to a baking sheet. Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.**


While the steak cooks add 1/2 tbsp butter (dbl for 4 ppl) to the same pan. Swirl to melt, 30 sec. Add the onions. Cook, stirring occasionally, until softened, 3-4 min. Season with salt. Remove the pan from the heat.


Halve the buns. Arrange them cut-side up on another baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)


Whisk together half the mayo and half the mustard in a small bowl. Season with pepper and set aside. Whisk together the remaining mayo, remaining mustard and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add the kale slaw mix to the large bowl with the dressing. and toss to combine. Season with salt and pepper. Set aside.


Thinly slice the steaks. Divide Dijonnaise between the bottom buns, then add onions, sliced steak and finish with the top bun.


Divide slaw and sandwiches between plates. Sprinkle the salad topper over the salad.