Ingredients per serve



  • Olive oil 100.0 ml
  • Butter 50.0 g
  • Brown onions, sliced 500.0 g

Chipotle Aioli


  • Thin cut scotch fillet steaks 10.0 x

To Serve

  • Slices "door stopper" thick white bread 20.0 x
  • Dijon mustard 25.0 g
  • Baby rocket 350.0 g
  • Tomatoes, sliced 4.0 x

Any pub or club menu would not be complete without a steak sandwich. Use good-quality steak; a thin-cut scotch fillet is a perfect choice. The sandwich must have golden caramelised onions between extra thick ‘door stopper’ white bread. And of course, add a liberal serving of a smoky, sweet aioli using KNORR American Chipotle BBQ Sauce GF and HELLMANN’S Real Aioli



  1. Onions

    • Heat oil and butter in a large frying pan or hot plate. Fry onions for 15 minutes until caramelised. Remove and keep warm.
  2. Chipotle Aioli

    • Mix HELLMANN’S Real Aioli with KNORR American Chipotle BBQ Sauce GF until combined. Set aside.
  3. Steak

    • Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
    • Heat a grill or pan over high heat until smoking. Cook steaks, turning once, for 6 minutes or until done to your liking. Remove and rest.
  4. To Serve

    • Lightly toast the bread. Spread the base with chipotle aioli and the lid with Dijon mustard. Top with baby rocket, tomato, steak, and onions. Serve with potato crisps and dill pickles, if desired.