Roast beef and carrot sandwich recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 385 calories / serving
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148739 roast beef, carrot and coriander sandwich HERO

In a small mixing bowl, mix together the olive oil, garlic, chilli and sliced coriander leaves. Rub a tablespoon of this marinade onto the steaks and season well.

Heat a large nonstick frying pan for 1-2 minutes until hot. Place the steaks in the pan and cook for 2-3 minutes, then reduce the heat and turn the steaks and cook for a further 2 minutes.

Meanwhile, toast the rolls until golden brown. Remove the beef steaks from the pan and allow them to rest, loosely covered with foil for a few minutes in a warm place. Slice them very thinly on an angle.

Arrange the shredded carrot on the bottom halves of the rolls and top with the slices of steak. Arrange a few coriander leaves inside the rolls and place the top halves of the rolls on top to create the sandwiches.

Serve on nonstick baking paper.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 white submarine rolls, halved
  • 40g softened butter
  • 2 x 200g sirloin steaks, trimmed of excess fat
  • 2 small carrots, peeled and sliced longways
  • 1tbsp coriander leaves, finely sliced
  • 2tbsp fresh coriander leaves
  • 1 clove garlic, minced
  • 50ml (1 3/4fl oz) olive oil
  • ½ red chilli, de-seeded and finely chopped
  • Energy 1610kj 385kcal 19%
  • Fat 24g 34%
  • Saturates 8g 40%
  • Sugars 4g 4%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 27.9g Protein 16.3g Fibre 2.2g


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