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Steak Sandwiches with Horseradish Mayo & Homemade Wedges

PH White Roll  Schnitzel_02.jpg

Treat yourself and your loved ones to a steak sandwich using a Paul Hollywood Ready To Bake Rustic Roll filled with some indulgent flavours - slices of juicy ribeye steak, tangy pickled red onions and a creamy and spicy horseradish sauce.

Tip: to make quick pickled red onions, heat 100ml cider vinegar (or white wine vinegar) in a small pan with 100ml water, a few black peppercorns, a pinch of salt and a teaspoon of honey. Just before it comes to a simmer, turn off the heat and add the thinly sliced onions, making sure they’re submerged. Pop on a lid and allow to cool on the side.

Serves: 4

Takes: 45 minutes


  • 550g potatoes, scrubbed and cut into wedges

  • 1 tsp olive oil

  • Sea salt and black pepper

  • Good pinch paprika (or smoked paprika)

  • 2 tsp horseradish sauce

  • 2 tbsp mayonnaise

  • 1 large extra thick ribeye steak (approx. 400g)

  • Few sprigs fresh thyme

  • Rocket

  • Red onions – raw or quick pickled (see tip)


  1. Preheat the oven to 180°C fan. In a large microwaveable bowl, toss the potato wedges with the oil, salt, pepper and paprika and microwave on high for 5 minutes, stirring half way through

  2. Tip the wedges onto a foil lined or non-stick baking tray. Pop in the oven for 20 minutes

  3. Turn the potatoes and return to the oven for 10 minutes or until tender, but crispy on the outside. Add the Rustic Rolls to the oven on a separate tray and cook as per the instructions

  4. While the wedges and Rustic Rolls are cooking, mix the horseradish with the mayonnaise in a small bowl and set aside. Thinly slice the red onions. Fry the steak to your liking then set aside to rest for a couple of minutes with some of the thyme leaves on top

  5. When the Rustic Rolls are ready, leave to cool for a minute or two, then slice in half and spread with the horseradish mayo. Add some rocket leaves

  6. Slice the steak and divide between the Rustic Rolls then add a few thinly sliced red onions and scatter on a few more thyme leaves before popping on the lids. Serve with the bowl of wedges

Check out more winter recipes

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