Our best steak sandwich recipe

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.

  • 30 mins cooking
  • Serves 4
  • Print


  • 30 grams (1oz) butter
  • 1 large onion (200g), sliced thickly
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 cup (70g) wholegrain mustard
  • 2 tablespoons barley malt syrup
  • 2 250g (8oz) thick-cut sirloin steaks
  • 150 grams (4½oz) cheddar, grated
  • 8 x 1cm (½in) thick slices sourdough
    bread (400g)
  • 1/3 cup (100g) aïoli
  • 1 cup (50g) firmly packed baby rocket (arugula)


  • 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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