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Ingredients
Sourdough bread or flat rolls
150g of steak per serving
Pickles, thinly sliced
Cheddar cheese, grated or thinly sliced
Tomato, thinly sliced
1/2 brown onion
Rocket, handful per serving
Dried oregano
Salt
Pepper
Sauce
There are many sauce options that work well in this sandwich (including combos or more than one). Here are some ideas…
Barbecue
Tomato
English mustard
Dijon mustard
Seeded mustard
Mayonaise
Caramelised onion
Chop onion into slices and add to lightly oil pan. Sauté on medium heat for 10-15 minutes until soft and browned well. Season with salt and pepper and place aside if ready before steak.
Steak
Light oil steak (instead of pan) and season very well with salt, pepper and dried oregano.
It is difficult to give an exact cooking time for every steak, as many factors can affect the time required. Thickness, size, start temperate and type of steak and of course we all have our preferred liking of rareness.
For me, usually 5-6 minutes on each side on a very well heated pan, resting for half the time results in a medium to rare level which works for me.
After resting for half cooking time, thinly cut into slices.
Bread
Slice loaf or slice flat rolls in the middle to create sandwich sides.
With bread slices toasting in a toaster will work great. If using flat roll or bun, lightly grill one side on pan for 1 minute.
Assemble and enjoy. See video for assembling. To hold in place use a sharp steak knife for serving.