Steak Sandwich
A steak sandwich is only as good as its steak, so a quick sear and a proper rest matter more than any fancy topping. Here, thin sirloin steaks cook for four minutes in the same pan as the onions, then get sliced across the grain into a toasted garlic-rubbed baguette with peppery rocket and a hit of Dijon mustard. It serves two and takes about 45 minutes, including the time the steaks spend coming up to room temperature and resting.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 680kcal
Choosing and slicing the steak for a steak sandwich
Steaks about 2cm thick cook through in four minutes, so the sandwich is ready the moment the meat has rested. Thicker steaks need longer and risk overcooking on the outside, while very thin ones turn grey. Sirloin gives a good balance, and a rim of fat on the edge adds flavour. Trim it only if you want a leaner result.
Resting matters twice: the meat relaxes and holds on to more of its juices, and it is easier to cut into neat, thin slices. Always cut across the grain, using a sharp knife.
How to cook a steak sandwich
Tap a time to start a timer.
- Prep Take the steaks out of the fridge before cooking and pat them dry with kitchen paper. Slice the onion into thin rings. Cut the baguette in half, then split each piece lengthways, keeping one side attached like a hinge.
- Cook the onions Heat the oil in a heavy frying pan over a medium heat. Fry the onion with a pinch of the salt for , stirring often, until soft and golden. Tip them onto a plate.
- Sear the steaks Season the steaks with the rest of the salt and the pepper. Turn the heat to high, add the butter to the same pan and cook the steaks for on each side for medium-rare, or for medium. Move them to a plate, cover loosely with foil and rest for .
- Toast the bread While the steaks rest, lower the heat to medium and toast the baguette, cut side down, in the pan for until golden. Rub the toasted sides with the cut garlic clove and spread with the mustard.
- Slice and build Slice the steaks thinly across the grain. Fill the baguette with rocket, steak and onions, pour over any resting juices, press down gently and cut in half. Serve straight away.
What to add to a steak sandwich
Rocket and Dijon mustard keep it sharp and fresh. Wholegrain mustard, a spoonful of horseradish or sliced tomato are good swaps, and a slice of melted Cheddar goes well with the onions. If you have roast beef left over from Sunday, an open roast beef sandwich uses the same toppings. To cook a cheaper, more robust cut for slicing, see pan-fried flank steak.
Common problems and fixes for Steak Sandwich
- The steak is tough and chewy.
- Slice it across the grain, not along it, and do not cook thin steaks beyond medium. Choose sirloin or rump rather than a tougher stewing cut.
- The bread goes soggy.
- Toast the cut sides in the pan and build the sandwich just before serving. Rest the steaks first and spoon the juices over the meat rather than the bread.
- The steak turns grey instead of browning.
- The pan was not hot enough or the steaks were wet. Pat them dry, heat the pan until the butter foams hard, and leave the steaks alone for the full 2 minutes before turning.
Frequently asked questions about Steak Sandwich
What is the best cut of steak for a steak sandwich?
Sirloin is the best all-rounder: tender, flavourful and quick to cook. Rump is a cheaper, more robust alternative, and ribeye is richer. Thin cuts such as minute steak also work if you cook them for under a minute on each side.
How long do you cook steak for a sandwich?
For 2cm sirloin, 2 minutes on each side over a high heat gives medium-rare, and 3 minutes gives medium. Rest it for 5 minutes before you slice.
Is it safe to eat a steak sandwich pink?
Yes, as long as it is a whole cut of beef such as sirloin, because any bacteria sit on the outside and the sear deals with them. Minced beef, burgers and rolled joints are different and must be cooked through.
What can I use instead of a baguette?
Ciabatta, a crusty white roll or thick slices of sourdough all work. Toast the bread so it can hold the juices.
How did you like the recipe?
4.8 / 5 · 33 ratings
