Search
x
×
The Cook Book
x

Hunter Beef Sandwiches by Shireen Anwer

Home » Written Recipes » Recipes » Main Course » Fast Food » Sandwich » Hunter Beef Sandwiches by Shireen Anwer
Hunter Beef Sandwiches by Shireen Anwer ccexpress

Recipe Description

Hunter Beef Sandwiches by Shireen Anwer is a flavorful and filling sandwich recipe, perfect for lunch or dinner. This recipe features tender beef cooked with aromatic spices and served in a soft, toasted sandwich, making it a perfect comfort food. The combination of beef, sautéed vegetables, and the richness of the seasoning makes this sandwich irresistible.

Serving Details

  • Servings: 4 servings
  • Serving Size: 1 sandwich per person

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 30 g
  • Fat: 20 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Sodium: 500 mg

Ingredients

  • 500 g beef (thinly sliced or thin steaks)
  • 4 sandwich rolls or burger buns
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • 1 bell pepper (sliced)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley (chopped, for garnish)
  • Butter (for toasting the bread)

Instructions

Step 1: Prepare the Beef

In a bowl, marinate the beef slices with paprika, ground cumin, black pepper, soy sauce, and Worcestershire sauce. Let it sit for about 10 minutes to absorb the flavors.

Step 2: Sauté the Vegetables

Heat olive oil in a pan over medium heat. Add the sliced onions and bell peppers. Sauté them for about 5-7 minutes until they become soft and caramelized. Add the minced garlic in the last minute and cook for another 30 seconds. Set the vegetables aside.

Step 3: Cook the Beef

In the same pan, add a little more oil and cook the marinated beef slices for 5-7 minutes, or until they are browned and cooked through. Stir frequently to ensure even cooking.

Step 4: Assemble the Sandwiches

Butter the sandwich rolls or burger buns and toast them lightly on a pan until golden brown. Spread mayonnaise and Dijon mustard on the bottom half of each roll. Layer the cooked beef slices, followed by the sautéed onions and bell peppers. Top with fresh parsley for added color and flavor.

Step 5: Serve

Place the top half of the roll on the sandwich, cut in half if desired, and serve hot with a side of fries or a fresh salad.

FAQs

Can I use chicken instead of beef?

Yes, you can substitute chicken breast or thighs for the beef. However, it will change the flavor of the sandwich slightly, but it will still be delicious.

Can I prepare this sandwich ahead of time?

While the sandwich is best served fresh, you can prepare the beef and vegetables in advance and store them in the fridge for up to 2 days. When ready, simply assemble and toast the bread before serving.

Can I add cheese to this sandwich?

Yes, you can add cheese, such as cheddar or mozzarella, to the sandwich for a cheesy twist. Just place the cheese on top of the beef and let it melt slightly before serving.

How can I make this sandwich spicier?

To add spice, you can increase the amount of black pepper or add chili flakes or hot sauce to the beef marinade.

Can I use whole wheat bread for a healthier option?

Yes, whole wheat bread is a great healthier alternative to regular white bread, and it will still work well with this recipe.

You May Like

Latest Recipes

Top 10

Chefs Biography

×
shawarma

Chicken Shawarma Sandwiches Recipe

Mix together all of the marinade ingredients.Pound out the chicken breasts so that they’re equal thickness throughout.Cut each chicken breast in half.Cover the chicken with the marinade and refrigerate for 1-2 days.Preheat the oven to 350F. Remove the chicken from the marinade (making sure to scrape off the excess marinade).Layer it in an 8X8” baking dish, just in the center of the dish; don’t let the chicken go to the edge of the pan.Around the perimeter of the chicken, wrap two pieces of aluminum foil, so that the chicken holds

Beef Sandwich ccexpress

Beef Sandwich

Recipe Description Beef Sandwich is a classic dish that combines

veg mayo

Chicken And Vegetable Sandwich

First of all, add boiled chicken, salt, black pepper powder, green capsicum, carrot, cucumber, lettuce, mayonnaise & mix them well.

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

Bombay Biryani

Bombay Biryani

Serving Details Serves: 4-6 Preparation Time: 30 minutes Cooking Time:

rice almond milk

Rice Almond Drink Recipe

Heat milk in a wok, add in almonds, rice flour and sugar. Cook till thickens. Then add cream and almond essence, mix well. Remove mixture in blender, add in ice cubes and a little red syrup.

Iced Mocha ccexpress

Iced Mocha

Serving Details Yield: 1 serving Preparation Time: 5 minutes Cooking

recipe image legacy id 295478 10 3

Green bean minestrone

Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

recipe image legacy id 513781 11

One-pot chicken with braised vegetables

Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked. After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.

recipe image legacy id 192535 12

Chicken chow mein

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Bengali roast chicken a85740f 1 scaled

Bengali roast chicken

Put the chicken in a bowl, add the marinade spices and yogurt with ½ tsp salt and mix well. The chicken can be left to marinate for a few hours, or cooked straight away – leaving it to marinate will make it more tender.

Melt the ghee in a non-stick frying pan. Fry the chicken for 5 mins on each side until golden. Remove from the pan and transfer to the bowl, leaving the ghee in the pan.

Keep the pan on the heat and scrape it to release any caramelised bits stuck to the bottom. Add the bay leaves, cinnamon and cardamom pods and fry until they start to smell aromatic. Add the onions and garlic, followed by the ginger and 1-1½ tsp salt. Stir, cover and cook until soft and translucent, about 8-10 mins.

Stir in the rest of the spices and fry over a low heat for 5-8 mins. Add 200ml water, cover and cook for a further 3-4 mins, or until the ghee separates from the masala (it should be bubbling around the edges of the pan).

Add the chicken back to the pan, including any meat juices. Spoon some of the masala over the chicken and cover. Cook for a futher 10-15 mins or until the chicken is cooked through. Stir through the sliced green chillies and chopped coriander and serve immediately.

Most Popular Recipes

x
x