STEAK ROLL WITH MUSHROOMS, PROVOLONE CHEESE SERVED WITH A CANADIAN STYLE POTATO SALAD

A hearty, flavour-packed meal! Tender scotch fillet seasoned with our Montreal Steak Spice, topped with a gooey mix of mushrooms and onions. Served with a Canadian-style potato salad, perfectly seasoned with our Hickory Smoked Salt - it's a feast that brings the taste of Maple Leaf Meats to your table.

Serves: 4 | Skill Set:  Easy  | Prep Time:  15 minutes  | Cook Time:  20 minutes  

Featured Products:  Montreal Steak Spice, Hickory Smoked Salt

INGREDIENTS

• 150 grams thin cut steaks per person (our preferred is scotch fillet, can use sirloin or rump)

• 2 tablespoons Olive Oil, for brushing the meat

• 2 tablespoons of Montreal Steak Spice (be generous; plus extra for the veggies)

• 2 large Brown onions, thinly sliced

• 500 grams assorted mushrooms, sliced (white, portobello, button)

• 1 tablespoon olive oil (for the veggies - use sparingly)

• 4 slices Provolone Cheese

• ½ cup shredded Mozzarella Cheese (optional)

• 4 Ciabatta Rolls, sliced open and toasted

• 4 tablespoons of cream cheese, softened

• 1 cup baby spinach and rocket mix

• 4 tablespoons Creamy Horseradish Mayo. (recipe is below)

Prepare the Steaks

Brush the steaks lightly with olive oil and season them liberally with Montreal Steak Spice.

Let them sit at room temperature for about 10 minutes while you prepare the vegies.

Cook the Mushrooms & Onions

Heat a BBQ hot plate or a large skillet over medium-high heat. Add a small drizzle of olive oil just enough to coat the surface). Toss in the sliced onion and mushrooms, season lightly with a sprinkle of Montreal Steak Spice, and cook for 8-10 minutes until softened, golden and caramelised.

Add the Cheese

Once the mushroom and onion mixture is cooked, spread it out evenly on the hot plate or pan. Lay the slices of provolone over the top and sprinkle with a little mozzarella if using. Let it melt into the vegies until gooey and cheesy about 1 - 2 minutes.

Grill the Steaks

Heat the BBQ grill or separate pan to high heat. Cook the seasoned steaks for 2-3 minutes per side for medium-rare (or adjust to your preferred doneness). Remove from the heat and let them rest for 5 minutes before slicing thinly against the grain.

Assemble the Steak Rolls

Toast the ciabatta rolls until golden and crisp. Spread a generous layer of cream cheese on one side of each roll. Top with a handful of the baby spinach and rocket mix. Layer the sliced, rested steak over the greens, then drizzle the steak with cream horseradish mayo.

Finish with the Cheesy Goodness

Pile the gooey, cheesy mushroom and onion mixture on top of the steak. Close the sandwich and press gently bring everything together.

Serve

Enjoy immediately with a side of Canadian Style Potato Salad (recipe is below).

CREAMY HORSERADISH SAUCE

INGREDIENTS

• 1 ⅓ cups Mayonnaise

• 2 ½ tablespoons prepared Horseradish

• 1 ½ tablespoons Dijon Mustard

• 1 ½ fresh Lemon Juice

• Hickory Smoked Salt, to taste

• Freshly ground black Pepper, to taste

Make the sauce

In a bowl, whisk together the mayonnaise, horseradish, Dijon mustard and fresh lemon juice until smooth and well combined.

Season with Hickory Smoked Salt and fresh ground black pepper to taste. Start light on the Hickory Smoked Salt - its bold flavour goes a long way. Adjust if you want a stronger smokey kick.

Cover and refrigerate for at least 30 minutes to let the flavours meld.

Serve

Serve chilled, perfect for grilled meats.

CANADIAN POTATO SALAD

FOR THE SALAD

• 750 grams Baby Royal potatoes, scrubbed and left unpeeled

• 3 boiled Eggs, chopped

• 1 ½ tablespoons fresh chives, diced (plus extra for garnish)

• 1 ½ tablespoons fresh dill, diced

• 1 ½ tablespoons capers, drained and left whole

• 1 ½ celery stalks, finely diced

• ½ teaspoon smoked Paprika (adjust to taste)

• Hickory Smoked Salt, to taste

• Freshly ground black Pepper, to taste

FOR THE DRESSING

• ½ cup plain yoghurt (Greek yoghurt)

• 2 tablespoons mayonnaise

• 2 teaspoons Dijon mustard

• 2 teaspoons Lemon juice or vinegar

• Freshly ground black Pepper, to taste

Prepare the Potatoes

Scrub the baby royal potatoes thoroughly to remove any dirt. Leave them unpeeled for added texture and flavour. If the potatoes vary in size, halve or quarter them to ensure even cooking. Uniform pieces help to achieve a consistent texture.

Cook the Potatoes

Place the baby royal potatoes in a large saucepan, cover them with cold water and add a generous pinch of salt. Over medium-high heat, bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes cook gently.

After about 10 minutes, begin checking the potatoes for doneness. Insert the tip of a paring knife or fork into a potato piece; it should meet with slight reistance, indicating an al dente texture. Avoid overcooking, as this can led to mushy potatoes.

Drain and Cool

Once the desired texture is reached, drain the potatoes in a colander. Allow them to cool completely before incorporating them into your salad. Cooling helps to maintain their firmness and prevents residual cooking.

Prepare the Salad base

In a large bowl, combine the cooled potatoes with chopped boiled eggs, chives, capers, celery and smoked paprika. Season with Hickory Smoked Salt and freshy ground black pepper to taste. Toss gently to ensure even distribution of ingredients.

Make the dressing

In a seperate bowl, whisk together the yoghurt, mayonnaise, Dijon mustard, lemon juice and pepper until smooth and well combined.

Assemble the Salad

Pour the dressing over the potato mixture. Toss gently to coat all ingredients evenly. Taste and adjust the seasoning with additional Hickory Smoked Salt or pepper if necessary.

Serve

Transfer the salad to a serving dish. Garnish with extra chopped chives and a light sprinkle of smoked paprika. Chill in the refrigerator until ready to serve.

Enjoy this Canadian delight!