Partnered content with Lidl
Roast beef & caramelised onion toasties
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Serves 2
More effort
Prep: 15 mins
Cook: 45 mins
A star rating of 5 out of 5.5 ratingsRate
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This is a fantastic way to use up good-quality leftover roast beef. It’s well worth taking the time to caramelise the onions properly, to give them a rich, deep flavour.
High-protein
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This recipe has been produced and tested in partnership with Lidl
Ingredients
Nutrition
Units:
MetricUS
For the caramelised onions
-
2 brown onions
finely sliced
-
1 tbsp butter
-
1 tbsp sunflower oil
For the toastie
-
300ml gravy
(can be made up using 4 heaped tsp gravy granules)
-
150g roast beef
(see tip below)
-
1 tsp English mustard
-
4 slices of crusty bread
(we used Lidl wheat and rye)
-
40g Lidl extra mature cheddar
grated
-
20g stilton
crumbled
-
½ tbsp softened butter
-
1 tsp sunflower oil
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Nutrition: per serving
-
kcal733
-
fat38g
-
saturates17g
-
carbs52g
-
sugars10g
low
-
fibre8g
-
protein42g
high
-
salt2.14g
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Method
-
step 1
Slowly cook the onions in the butter and oil in a heavy-based saucepan over a medium-low heat for 25-30 mins, or until soft, deeply golden and reduced by well over half. Remove from the heat, season with salt and set aside.
-
step 2
For the toastie, heat the gravy in a saucepan over a low heat. Add the leftover roast beef slices and warm through until piping hot, about 3 mins. Meanwhile, spread the bread slices with the mustard, then top two of the slices with the caramelised onions, the cheeses and roast beef, reserving the leftover gravy. Sandwich with the remaining two bread slices.
-
step 3
Spread the butter over the outside of the sandwiches, then heat the sunflower oil in a frying pan over a medium heat. Fry the sandwiches for about 5 mins, turning over halfway through and pressing down using a pan lid or spatula until deeply golden with melted cheese. Remove from the heat, cut the sandwiches in half and serve with the reserved gravy for dunking.
Tip
To roast a beef joint (we used the Lidl Deluxe 2.2kg Aberdeen angus wet-aged beef joint – ensure it is fully defrosted first if frozen), sear the joint on all sides in a hot pan for about 10 mins. Remove from the heat. Combine 1½ tbsp English mustard, 2 tbsp olive oil, a generous grating of black pepper and a good pinch of salt. Brush this mixture all over the joint. Heat the oven to 180C/160C fan/gas 4. Roughly chop 2 carrots, 2 onions and 2 celery sticks into large pieces, and spread over the base of a roasting tin. Put the beef on top and roast for 1 hr 30 mins, or until the internal temperature has reached 40C using a probe thermometer. Remove from the oven and leave to rest for 20-30 mins before slicing and serving. Use any roasting juices from the tin to make the gravy.
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