Steak and Shroom Sarmie

Chock-full of umami flavours, this sandwich not only features slices of rump steak but it also showcases an innovative mushroom spread made with Nola Reduced Oil Salad Dressing – delicious!

Steak and Shroom Sarmie

Recipe yield: 1x main course
Equipment: Grill pan, toaster
Cooking temperature: Hot
Preparation time: 25 minutes
Cooking/setting time: 7 – 10 minutes


2 slices health bread toasted (or bread of your choice)
75g rump steak cooked to your liking & sliced
50g roasted julienne peppers
Small bunch rocket washed

Mushroom Spread (makes 300ml)

250g portabello mushrooms
250ml NOLA Reduced Oil Salad Dressing
Salt & pepper to taste


  • In a pan, fry the mushrooms in a little oil until cooked through, golden brown & no liquid remaining. Season with salt & pepper. Add the NOLA Reduced Oil Salad Dressing & puree with a stick blender until smooth.
  • Keep refrigerated.
  • To serve: On plate, place the toasted health bread, spread desired amount of Mushroom spread generously on the bread, add rocket, steak and roasted peppers on top. Garnish with pan fried Portabello mushrooms.

Chef’s Tips

  • Replace steak with grilled chicken breast
  • Use the mushroom spread as a base on bread for a vegetable sandwich
  • Use as a topping on baked potato


Passionate about food and the hospitality industry, Sarah is the editor for Hospitality Marketplace.

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