Quick & Easy

Our best steak sandwich recipe

This is seriously the best steak sandwich you'll ever make.
steak sandwich with toffee onion and malted mustardBen Dearnley

With toffee onions and malted mustard, sandwiched between toothy sourdough with cheddar, succulent sirloin and creamy aioli – you’ll fall head over heels for this perfect steak sandwich.

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1.Heat butter in a large frying pan over medium heat; cook onions, stirring occasionally, for 10 minutes. Add sugar and vinegar; cook, for a further 3 minutes or until soft and caramelised. Transfer to a bowl.
2.Stir mustard and malt syrup together in a small bowl.
3.Heat a heavy-based frying pan over high heat. Season steaks well. Using tongs, hold both steaks together. Hold, fat-side down, in the pan, for 30 seconds or until fat renders (melts). Place steaks on their side, reduce heat to medium; cook for 2 minutes on each side for medium-rare or until cooked to your liking. Transfer steaks to a plate, brush with malted mustard sauce and cover with foil; rest for 5 minutes.
4.Preheat oven grill to high. Arrange bread slices on an oven tray.
5.Toast bread for 1 minute or until golden. Remove 4 slices from tray; reserve. Turn remaining slices over and sprinkle with cheddar, grill 2 minutes or until melted and bubbling.
6.Slice steaks lengthways. Spread aïoli on untoasted side of reserved bread slices. Top with rocket, onions, steak and a little of the malted mustard, topping with the melted cheese toast. Serve immediately with remaining malted mustard sauce.

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