Peppered steak sandwich
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  • Prep time 25 '
  • Total time 25 '


  • 2 x 350 g striploin steak
  • 0.5 tbsp salt
  • 1 tbsp black peppercorns, crushed
  • 1 tbsp olive oil
  • 200 g button mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 85 g Philadelphia Light with Chives
  • 4 crusty rolls, halved
  • rocket


  • Heat a heavy frying pan over a high heat. Season the steaks with the salt and crushed peppercorns.
  • Add half of the oil to the pan to heat. Add the steaks and cook for 3-4 minutes for medium rare. Remove from the pan and place on a chopping board. Tent loosely with foil and leave to rest for 10 minutes.
  • Meanwhile, heat the remaining oil in the pan. Add the mushrooms and season with salt and pepper. Cook for 5-7 minutes until soft.
  • Add the garlic and cook for another 30 seconds. Remove from the heat.
  • Slice the steaks against the grain into thick strips.
  • Spread the cream cheese on the bottom halves of the rolls. Top with some rocket, steak slices and mushrooms. Serve hot.


Nutritional Information

Typical values Per Serving
Energy 2629.8 kj
Energy 628.0 kcal
Fat 36.0 g
Carb 30.8 g
Protein 44.3 g
Saturated fat 14.1 g
Salt 0.6 g
Dietary fibre 3.6 g
Sugars 3.6 g