1. Steak

    • Mix half of the KNORR Intense Flavours Deep Smoke with olive oil and 125 ml water until fully combined. Add steak and marinate for 30 minutes.
    • Cook steak on a hot grill until medium rare. Set aside then slice thinly. Keep warm.
  2. Jus

    • Combine KNORR Jus with the remaining KNORR Intense Flavours Deep Smoke and 500 ml warm water in a pan whisking until smooth. Bring to the boil, reduce heat, add thyme leaves and simmer for 2-3 minutes.
  3. To Assemble

    • Cut along the centre of rolls and remove a little of the bread.
    • Combine HELLMANN’s Real Mayonnaise with crushed garlic and spread inside rolls.
    • Take sliced steak and dip in prepared jus, coating well. Transfer to the rolls. Top with grated gruyere.
    • Place under grill until gruyere is melted.
  4. To Serve

     Serve immediately with chips and dill pickles.
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