There are many different ways you can make a steak sandwich. Different toppings, bread, sauces etc. This is the way I’ve made it for years and it never fails. Plus, you don’t need any fancy ingredients! Follow me…
Caramelised Onions
One of the key ingredients in this steak sandwich is caramelised onions. They offer sweetness to the sandwich, which balances out the rich sauce (which we’ll get to in a sec). Steak is quick to cook, but unfortunately caramelised onions are not.
Low ‘n’ slow
Caramelising onions is all about gently frying them over a low heat for a long period of time to tickle out their natural sugars. When the sugars come to the surface they then caramelise in the pan. The lower and slower you fry them, the softer, sweeter and stickier they’ll be!
Can I make these ahead of time?
Yes. In fact I often make them ahead of time, given the rest of the sandwich is quite quick to whip up. Just allow them to completely cool then tightly store in the fridge until it’s sandwich time. Process shots: add butter and oil to pan (photo 1), add onion and fry (photo 2), add sugar, balsamic vinegar and s&p (photo 3), continue frying (photo 4).
Steak
Once the onions are out of the way, it’s time to get cracking with the steak.
What kind of steak should I use?
I typically go for Sirloin or Rump, just because they’re cheap and accessable (I did promise no fancy ingredients!). You can grab a better quality/more expensive cut of beef if you’d prefer.
Preparing the steak
The main thing is that you prep and cook the steak properly. Here’s some tips for preparing the steak:
Room temp – Get the steak out the fridge at least 30 mins before needed. This will relax the meat and help it cook through evenly. Dry – Remove excess moisture with kitchen roll. This will help the steak caramelise in the pan without steaming. Season – Generously season both sides of the steak with salt and pepper. No other seasonings needed!
Cooking the steak
Pan – Use a heavy-based or cast-iron pan so you can cook the steak over very-high heat. This will help build a nice crust without overcooking the centre. Baste – Baste the steaks in butter. Add rosemary, garlic and thyme for a boost of flavour. Rest – Resting the steak after it has cooked will allow it to retain its juices.
Process shots: pat steak dry (photo 1), season (photo 2), fry (photo 3), flip (photo 4), add butter/herbs/garlic (photo 5), baste (photo 6).
Best Sauce for Steak Sandwich
After the steak has cooked, leave everything in the pan except the steak. The leftover fat will add heaps of flavour to the sauce, as will the herbs and garlic!
Blue Cheese Sauce
This goes so perfectly in this steak sandwich. The rich, tangy flavours mingle so perfectly with the sweet onions. Plus, steak and blue cheese sauce are a match made in heaven! It’s not overly ‘blue cheesy’, so even if you’re not sure, please give it a go.
What kind of blue cheese should I use?
I usually go for Saint Agur as I find it to be perfect balance of rich and creamy. If you want something more powerful go for a Stilton, if you’re looking for something a bit more mild go for Gorgonzola. Process shots: remove steaks (photo 1), add cream and beef stock (photo 2), add blue cheese and chives (photo 3), simmer to thicken (photo 4).
Steak Sandwich Bread
The bread is important, so don’t go slapping all of this goodness in some soft white sandwich bread! I highly recommend using ciabatta. Ciabatta works really well because it’s light and airy, but it also crisps up really well. This offers the perfect ‘container’ for the meatiness of the steak. Process shots: slice ciabatta (photos 1&2), brush with oil (photo 3), toast under grill (photo 4).
Steak Sandwich
Okay, nearly there! Just a few other goodies to add.
Steak sandwich fillings
Caramelised onions – These will go on the base on the sandwich. Tomatoes – I like using Beef tomatoes, but any type of fresh/ripe tomatoes will do the trick. Make sure you season them! Rocket – Aka ‘arugula’. The pepperiness works really nicely here. Steak – After it has rested, thinly slice it at an angle and against the natural grain of the meat (for optimal tenderness). Sauce – Measure this with love!
Can I make this ahead of time?
This must be served fresh, otherwise the steak will dry out and the sauce will turn the sandwich soggy! Process shots: top ciabatta with onions (photo 1), top with tomato (photo 2), top with rocket (photo 3), top with steak (photo 4), top with sauce (photo 5), top with ciabatta (photo 6).
Serving a Steak Sandwich
This will offer 2 very big hearty sandwiches, or 4 regular sized ones if you halve them. If you’re serving as 4 I recommend a Side. Alrighty, let’s tuck into the full recipe for this steak sandwich shall we?!
How to make the best Steak Sandwich (Full Recipe & Video)
For another steak recipe check out my Steak Tacos and Steak & Creamy Mushroom Sauce! For more similar recipes check out these beauties:
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