Brillo Cleaning Guide 10/19

Big Daddy Sandwich

Serves: 2
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  • 70g Frank’s RedHot Sauce
  • 10g fresh rosemary, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp pepper
  • 2 sirloin steaks (225g each)
  • 250g shallots
  • 2 tbsp sugar
  • 60g butter
  • 330g dark ale
  • 4 thick slices tiger bread
  • 100g provolone cheese
  • Baby leaf lettuce


  1. Place a frying pan over a low-medium heat. Add 2 tablespoons butter; once foamy, add the shallots, stirring constantly until soft and golden
  2. Add 1 tablespoon butter and the sugar to the onions. Stir over low-medium heat for 2 minutes
  3. Increase the heat, stir in the beer and bring to a boil. Reduce the heat and simmer, stirring occasionally, until onions are golden brown and all the beer has evaporated
  4. Remove from the heat and pour in 20g Frank’s RedHot Sauce and stir to combine and set aside
  5. Make the marinade by mixing the remaining Frank’s RedHot Sauce, rosemary, olive oil, salt, and pepper in a small bowl
  6. Rub over the steaks and grill according to taste. Remove and rest for 4 minutes then thinly slice
  7. Butter the bread, top with baby leaf lettuce, slices of beef, cheese, and onions
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