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
4
30M

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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Ingredients

Method

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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