Ingredients per serve



  • Olive oil 100.0 ml
  • 120 g Prime rib steak 10.0 x

Onions and Tomatoes

  • Oil, vegetable 80.0 ml
  • Tomato, roasted 400.0 g
  • Red onions, thinly sliced 200.0 g


To Finish

  • Bread, thick sliced, toasted 20.0 pc
  • Rocket 200.0 g
  • Shoestring fries 1.0 kg

Béarnaise and horseradish are the perfect match with beef. Combining them together adds a new dimension to this steak sandwich recipe.



  1. Steak

    • Preheat the olive oil in a large fry pan, cook the steaks to the desired liking, remove from the pan and keep hot.
  2. Onions and Tomatoes

    • Lightly fry the sliced red onions until golden, remove and keep hot.
    • Slice the tomato, drizzle with the vegetable oil and bake in a pre-heated oven (180 degree Celsius) for 5 minutes, remove and set aside for use.
  3. Sauce

    • Combine the KNORR Béarnaise Sauce and Horseradish cream, heat and set aside for use.
  4. To Finish

    • Assemble the steak sandwiches in the following order - toasted bread, horseradish sauce, rocket, tomato, steak, onion and toasted bread.
    • Serve with the fresh crispy fried shoestring fries.