Step one:
Slice brioche rolls and lightly toast under grill until golden (top & bottom)
Step two:
Cut red peppers & red onions into thin slices and roast with 1 tbsp olive oil in the 220 C oven for 20 mins until soft & charred on edges.
Step three:
Cook steak in frying pan according to packet instructions for how you like it (rare/medium/well cooked) & leave to rest for 5 mins
Step four:
Slice steak into thin strips and add to brioche roll, followed by roasted vegetables.
Step five:
Add a slice of Applewood Cheese to the top (put this back under the grill for a few minutes to melt cheese)
Step six:
Decorate with a handful of fresh rocket leaves and a drizzle of chimicurri dressing (see seperate recipe)

For the chimichurri dressing

Step one:
Add oil, vinegar, garlic, salt and spices to a bowl

Step two:
Add chopped flat leaf parsley & mix

Step three:
Mix & serve

Store in the fridge / will solidify due to olive oil

Cooks notes:
Sirloin is a versatile cut that is good for use in sandwiches. It has a good balance of flavour and tenderness. Swap brioche rolls for your favourite bread.