The best steak sandwich ever!

Rare steak sandwich

In my opinion, this truly is the best homemade steak sandwich I’ve ever made.

Who doesn’t love a good steak?  

I think this question very much depend on who you ask… As a South African, I’ve had my fair share of good, great and not-so-good steaks in my lifetime. I do not claim to know everything there is to know about steaks or meat, but I do know that fat is flavour and a well-rested steak is just so much more enjoyable.

Lately, I’ve had this obsession with experimenting with lighter meals or just something different. So why not put the steak in-between two pieces of (homemade) bread, add some bits and bops and have the best steak sandwich ever!

The components:

For me, the bread is really important. It provides structure and texture to the whole dish. It is a vessel for flavours to sink in and mellow out to allow for a taste explosion. I love baking my own bread as I can shape it according to my needs. Of course, you can use anything you fancy.

Why not try and bake your own bread? Here’s my recipe: Freshly baked bread

Ciabatta is a firm favourite as it provides the structure you need, but you can also use a crusty tiger loaf, a nice sourdough or even some crusty rolls if you’d like.

When I think about steak, my tastebuds long for a strong pairing of either mustard or horseradish. Lashings of either just heightens the earthiness of the beef.

Steak. As I said above: fat is flavour! I love a spot of marbling on a lovely ribeye steak. If you are not too fond of fat, you can try sirloin, rump or even fillet steak.

I always have onions and garlic in all my dishes. I cannot imagine life without either. The onions impart a subtle sweetness and the garlic gives it a savoury kick.

Green stuff. Not only should any greens make the overall dish pretty to look at, but it should complement the flavours. I opt for the mustardy flavour of baby salad cress. It is so satisfying to snip it lovingly over the steak slices just before serving the sandwich.

Assembly tips and tricks

The very first thing I will do before I even attempt to start this steak sandwich is to take the steak out of the fridge and remove all packaging. This allows the meat to come to room temperature so it will cook more evenly later on.

I absolutely love garlic butter. I not only brush it over the top of the bread, but also inside the bread (usually the top half) before I place it in the oven so the garlic can cook a little.

I also make my own mustard. It is potent so a little goes a long way! If you are not keen on the taste of strong English mustard, why not substitute it for Dijon or wholegrain mustard? You can even put horseradish on if you’d like – the combinations really are endless!

I will never leave out the onions, but if I’m a bit hungrier or if I fancy something fresher I will often add sliced tomatoes and cucumber on top of the onion.

Adding cheese is a complete luxury and will elevate this sandwich to something even more decadent. Blue cheese works very well with the steak (you may want to leave out the mustard as the flavours can become overpowering). You can also try melting on some mozzarella if you are after a nice cheese pull!

Don’t forget to scatter over your micro herbs. I use salad cress as not only does it have that subtle mustardy flavour, but it is also available in most shops and keeps very well in the fridge. Just take a pair of scissors and snip it over.

The last thing I do is to pour over any steak juices and remaining garlic butter (if there is any left!). Don’t let anything go to waste!

Best Steak Sandwich Ever

  • Servings: 2
  • Difficulty: easy
  • Print


    Caramelised onions
  • 1 large red onion, sliced thinly
  • 1 tablespoon of unsalted butter
  • ½ cup balsamic vinegar
  • Sea salt to taste
  • Homemade mustard

  • 1 tablespoon mustard powder
  • 1 tablespoon cold water
  • 1 tablespoon garlic powder
  • pinch of sugar
  • Homemade garlic butter

  • 3 cloves of garlic, minced
  • 3 tablespoons butter, softened
  • Sandwich

  • 1 ribeye steak, room temperature
  • 400g loaf of bread of choice
  • 1 punnet salad cress


    Caramelised onions
  1. Slice the onions thinly, either into rings or half moons if you wish.
  2. Slowly melt the butter in a saucepan over a medium heat.
  3. Once the butter is melted, add the onions and sauté for a minute until well-coated in butter.
  4. Add the balsamic vinegar and turn the heat to low. Cover with a lid and let the onions caramelise.
  5. Lift the lid every 5 minutes or so to check that the onions aren’t burning and to to give them a quick stir. You can add a splash of water to prevent it from burning, but do switch the hob off at that stage.
  6. Homemade mustard

  7. Combine the ingredients and give it a quick whisk with a fork. Leave to one side to allow the flavours to develop. The longer you leave it, the better it will taste.
  8. Homemade garlic butter

  9. Simply combine the ingredients and leave to one side for the flavours to develop.
  10. Sandwich

  11. Cook your steak to your liking. I like to put a cast-iron pan on a medium-high heat and wait until it is hot. I then brush a little olive oil on the steak itself before putting it in the pan. Depending on the thickness I will leave it to cook for 2-3 minutes per side, only turning it once. Leave for 10 minutes to rest on a plate, covered in foil.
  12. Slice the bread in the length, brush one side with the mustard and the other side with the garlic butter. Place under the grill for a minute to melt in the garlic butter.
  13. Spoon the onions evenly over one side of the bread.
  14. Slice the steak and arrange over the onions.
  15. Mix the steak juices with any remaining garlic butter and pour over the steak.
  16. Snip the herbs with a pair of scissors and close the sandwich.
  17. Slice in half and serve with potato wedges and a nice glass of red wine.

Fancy some more Friday night treats?

Mexican Fiesta – Steak Asada

I’m very fortunate to have a hubby that loves good food just as much as I do. Every now and again I love going all out on dinner. I pull out all the stops for a show stopping gastronomic extravaganza.

Homemade pizza dough

Can you smell it yet?  That rich bready smell that wafts through the air as scorching heat gradually transforms it into a crisp golden hue of forbidden deliciousness…

Sticky Pork Ribs

Whenever I hear the word Summer, I can hear the sizzling sounds of meat cooking on the fire. Sticky pork ribs is ultimate summer food.

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One Comment on “The best steak sandwich ever!

  1. Pingback: Lettuce Soup with Bacon – Life, with Clotted Cream

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