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Steak sandwich

Updated: Jul 4, 2020


  • 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


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. 


  • 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. 


  • 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. 

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