This Easy Steak Sandwich features the exquisite combination of perfectly seared steak and lusciously caramelised onions. It is perfect for any weeknight dinner or lunch and is easy & quick to make. It never disappoints even the fussiest of eaters.
This Steak Sandwich is a mouthwatering delight, featuring fresh sourdough bread as the foundation. Layered with aioli, cheese, lettuce, tomato, homemade caramelised onions, and perfectly grilled tender steak. Top it off with your favourite sauce – barbecue sauce is our go-to, but the possibilities are endless, ranging from mustard and Sriracha to chutneys, sweet chilli, savoury jams, and more.
As a devoted sourdough enthusiast, I find the tangy sourness of the bread truly elevates the overall flavuor of the sandwich. However, feel free to choose your preferred bread, whether it’s Turkish, burger buns, regular sliced bread, Ciabatta, potato buns, brioche, or any other variety.
Caramelised onions are the crowning touch for me on a steak sandwich, infusing rich flavour and delightful texture. While traditional caramelised onions take time, these “quick” caramelised onions come together in just 15 minutes, providing the same delectable taste when you’re short on time or eager to get dinner on the table swiftly.
How to make
Here’s a step-by-step guide to making this delicious Steak Sandwich:
1. Make the Quick Caramelised Onions:
- Heat a little olive oil in a non-stick frying pan.
- Add sliced red or brown onions and a pinch of salt, cook over medium-low heat for about 10 minutes, stirring occasionally.
- After 10 minutes, when the onions are mostly golden, add sugar and vinegar.
- Cook for another 5 minutes or until the liquid has mostly evaporated.
2. Make the Aioli Mayonnaise:
- In a bowl, stir grated garlic and lemon juice into the mayonnaise.
- Season to taste and set aside. Alternatively, you can use a good-quality store-bought aioli to save time.
3. Cook the Steak:
- Cook seasoned steaks on a searing hot BBQ hot plate, grill, or griddle pan on the stove until browned and caramelized on the outside while staying tender and juicy on the inside.
- Cook to your preferred level of doneness (rare, medium-rare, medium, medium-well, or well-done).
- Remove from heat, transfer to a plate, cover loosely with foil, and let it rest for 5 minutes.
4. Assemble the Sandwiches:
- While the steak is resting, butter the bread and spread both sides generously with aioli.
- Top the base slice with cheese, tomato, lettuce, steak, and a spoonful of caramelized onions.
- Add your favorite sauce if desired.
- Top with the remaining bread slice and cut in half to serve.
- Serve with oven-baked or air-fried chips or fries for a simple and satisfying meal.
Which cut of beef is best
When making these Steak Sandwiches, I used a thin-cut Scotch fillet steak, which adds a wonderful tenderness and flavour. Here are some details on the meat options:
1. Scotch Fillet Steak:
- I used thin-cut Scotch fillet steak, and it’s a great choice for its tenderness and flavour.
- You can buy thin-cut Scotch fillet from supermarkets like Coles and Woolworths or ask your local butcher to cut it for you.
- If you have good knife skills, you could buy a couple of thicker-cut Scotch fillets and slice them into steaks yourself.
2. Beef Sizzle Steak:
- This is another option available, but it is extremely thin. While it’s relatively cheap and hassle-free, it won’t give you the same ‘steak’ effect.
3. Other Cuts:
- You can also consider using rump, eye fillet (though it can be a bit expensive), or porterhouse.
- While these cuts are suitable, Scotch fillet is preferred for its flavour and texture in these sandwiches.
Feel free to explore different cuts based on your preferences, availability, and budget. Whether thin-cut Scotch fillet or another option, the key is to achieve that perfect balance of tenderness and taste in your Steak Sandwich.
PERFECT QUICK MEAL TO HAVE ANYTIME
Serving suggestions
- Chips or fries
- Pickles
- Side Salad
- Variety of dipping sauces such as ketchup, barbecue sauce, aioli, or a spicy mayo.
- Grilled Vegetables
- Onion Rings
- Beer or softdrink
- Dessert to finish
You may also enjoy
If you liked this Steak Sandwich you may also like these recipes:
- Best Tuna Sandwich
- Thai Chicken Satay Baguettes
- Cheesy Carrot & Onion Sandwich (Must try!)
- Chilli Tuna Panini
- Easy Romesco Sauce – perfect spread for a steak sandwich
- Portuguese Chicken Burgers – just like from Oporto
- Chicken Schnitzels with Sesame Seeds – use instead of steak to make an awesome schnitty sanga
Steak Sandwich
Ingredients
Quick Caramelised Onions
- 1 ½ tablespoons olive oil
- 2 large red or brown onions, thinly sliced
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon white balsamic vinegar (or balsamic vinegar – See Notes)
Aioli
- ⅔ cup whole egg mayonnaise
- 2 small garlic cloves, finely grated
- 1 teaspoon fresh lemon juice (optional)
Steak Sandwich
- 4 thin cut Scotch fillet steaks (See Notes)
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
- 8 slices sourdough bread (or your favourite bread)
- Butter, to spread
- 4 slices tasty cheese
- 1 large tomato, thinly sliced
- 2 cups mixed salad leaves (or rocket)
To Serve
- Sauce of choice – barbecue, tomato, mustard etc
- Oven baked chips or fries
Instructions
Quick Caramelised Onions
- Heat oil in a non-stick frying pan over medium-low heat. Add onions and salt and cook, stirring often for 10 minutes or until softened and lightly golden.
- Stir in brown sugar and vinegar and allow to simmer for a futher 5 minutes or until caramelised and majority of the liquid has evaportated. Remove from heat and set aside. (This can be done any time up to 5 days in advance and kept chilled in the fridge).
Aioli
- Combine mayonnaise, garlic and lemon juice in a bowl. Set aside. (This can be made up to 1 week in advance and kept chilled in the refrigerator)
Steak Sandwich
- Preheat a barbecue hot plate or grill over high heat. Alternately, heat a griddle pan or fry pan over high heat until hot.
- Lightly spray steaks with oil and season well with sea salt and pepper. Cook on the grill or pan for 2-3 minutes each side for medium or until cooked to your liking. (This time will depend on the thickness of meat you are using). Transfer to plate, cover loosely with foil and set aside to rest for 5-10 minutes.
- Meanwhile, lay bread slices out on a clean work surface. Spread with butter if desired then spread each side with aioli mayonnaise. Top the base slices with cheese, tomato and lettuce and when steak has rested, top each with steak, a good spoonful of quick caramelised onions and a drizzle of your favourite sauce (if desired). Sandwich together with remaining bread slices. Cut in half and serve with oven-baked or air fried chips or fries. Serve immediately.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - WHITE BALSAMIC VINEGAR
I love white balsamic vinegar and tend to use it over regular balsamic vinegar. I prefer the delicate sweet flavour of it. You can purchase it from Woolworths or Coles. If you prefer, you can use regular balsamic vinegar if that’s what you have in the pantry. - WHICH CUT OF BEEF TO USE
When making Steak Sandwiches, I use a thin-cut Scotch fillet steak, which adds a wonderful tenderness and flavour. Here are some details on the meat options: 1. Scotch Fillet Steak:- I used thin-cut Scotch fillet steak, and it’s a great choice for its tenderness and flavour.
- You can buy thin-cut Scotch fillet from supermarkets like Coles and Woolworths or ask your local butcher to cut it for you.
- If you have good knife skills, you could buy a couple of thicker-cut Scotch fillets and slice them into steaks yourself.
- This is another option available, but it is extremely thin. While it’s relatively cheap and hassle-free, it won’t give you the same ‘steak’ effect.
- You can also consider using rump, eye fillet (though it can be a bit expensive), or porterhouse.
- While these cuts are suitable, Scotch fillet is preferred for its flavour and texture in these sandwiches.
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