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Crusty Cob Loaf Crusty Cob Loaf
(1 loaf, lid removed and hollowed out)
400 g g Steak Steak
250 g g Chestnut Mushroom Chestnut Mushroom
Onions Onion
(3 medium, peeled and sliced)
20 g g Garlic Garlic
(peeled and sliced)
1 pieces piece beef stock cubes beef stock cubes
50 ml ml Water Water
1 tbsp tbsp Flour Flour
3 tbsp tbsp Steakhouse Marinade Steakhouse Marinade
60 g g Gorgonzola Gorgonzola
Thyme Thyme
Salt Salt
(lots of black pepper)

Steak, Onion and Gorgonzola Bread Pie

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1:20 hrs


  1. Set your oven to 160 degrees.
  2. Put the oil in a pan with the onions and garlic and cook for 10 minutes until they start to brown.
  3. Add the beef and cook for another few minutes to get a little colour.
  4. Add the mushrooms, then the flour followed by the steak house marinade, water and beef stock cube, stir well, season and add the thyme.
  5. Put a lid on the put and put in the oven for 1hr until the meat is soft and tender.
  6. When ready to serve put the cob in a low oven to heat up then spoon the casserole into the bread, break some Gorgonzola on top and watch it ooze into the casserole, then serve.