Minute steak sandwich with watercress and horseradish cream
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  • Prep time 15 '
  • Total time 20 '


  • 25 g grated horseradish (or 2 tbsp bough horseradish sauce)
  • 0.5 lemon (juice of)
  • 30 g Philadelphia Light
  • 1 tsp wholegrain mustard
  • 1 tbsp vegetable oil for frying
  • 125 g sirloin minute steak, fat trimmed
  • 2 slices good quality sour dough bread
  • small handful picked watercress
  • salt and pepper to taste


  • Preheat the grill to 225 °C. Start by making the spread that will go into your sandwich. Grate the horseradish and place into a bowl with the lemon juice, Philadelphia and whole grain mustard. Mix well and season with salt and pepper.
  • Add the vegetable oil to the frying pan, and heat until it starts to smoke. Season the steak on both sides before laying into the super hot pan. Cook for about 30 second per side. This will give you a rare steak, cook for a little longer for a medium to well done steak. Make sure the steak is well browned before removing from the pan and leaving to rest.
  • Place the sour dough under a hot grill and toast on one side only, then smear the Philadelphia mixture over the non toasted sides of the bread and pile high with the picked tender watercress leaves. Lay the steak on top, sprinkle with a little more salt and pepper if desired and serve in 2 halves.


Nutritional Information

Typical values Per recipe
Energy 2249.0 kj
Energy 537.0 kcal
Fat 23.4 g
Carb 42.8 g
Protein 38.8 g
Saturated fat 6.5 g
Salt 2.5 g
Dietary fibre 2.3 g
Sugars 6.1 g