Which cut of beef is ideal for a steak sandwich?

Choose sirloin steak for its excellent mix of flavour and softness, ensuring a delicious bite. Bavette or flank steak is also great, known for its beefy flavour and softness when sliced thinly across the grain. Other good options are NY strip steaks, hanger steaks, ribeye steaks, and filet mignon.

How can I keep my sandwich bread from becoming soggy?

Keep your sandwich bread crisp by toasting the demi-baguette after spreading it with butter. This adds flavour and creates a barrier against the juicy, moist fillings. The order of the fillings is also essential. Lay a bed of rocket leaves on the bread as a shield, keeping the steak juices and onion moisture at bay. It is also a good idea to put your sandwich together just before eating to ensure the bread stays fresh and crunchy.

Can I prepare parts of the steak sandwich beforehand?

Yes, you can make some of the elements ahead of time. Caramelise the onions, cook the green peppers, let them all cool, and store them in the fridge in airtight containers. It is best to cook the steak just before serving to keep it juicy and flavourful. If you need to cook it beforehand, store the cooked steak in an airtight container in the fridge for up to 3 days or freeze for 2-3 weeks. When you are ready to assemble the sandwich, thaw the steak in the fridge and reheat it in the oven.

Can I store the sandwich?

Yes - Store your steak sandwich ingredients separately in the fridge to keep them fresh. Place the steak in an airtight container or wrap in foil to maintain its quality for up to three days. Freeze any extra steak in a sealed container or wrapped in cling film and foil for 2-3 weeks. When ready to eat, thaw in the fridge, reheat the steak in the oven or skillet and the onions in a saucepan. Toast the bread just before assembling to keep it crisp and delicious. This ensures your sandwich tastes freshly made every time.

Steak sandwich with caramelised onions

30 mins cooking time

Cook, put on your apron, and carve up a mouth-watering steak sandwich, combining seared sirloin with a crusty demi-baguette. This sandwich is a winner, blending Lurpak®, powerful garlic and rosemary, and the sharp flavour of fresh rocket leaves. Cook up this epic but simple feast, made to be enjoyed anytime with flavours that will leave you wanting more.

Steak sandwich with caramelised onions

30 mins cooking time

Cook mode

Method

Remove the steak from the fridge 20 minutes before cooking.

Heat a skillet over medium-high heat.

Lightly oil the steak with neutral vegetable oil.

Sear the steak for 3-4 minutes on each side until golden.

At the last minute, add one tablespoon of butter, garlic, and rosemary. Allow the butter to bubble and foam until golden.

When you brown the butter, stir constantly to ensure it browns evenly and does not stick to the pan. Watch for a golden-brown colour and a nutty aroma, which indicates the butter is perfectly browned. Once you notice these signs, remove the pan from the heat quickly to avoid burning.

Remove the steak, pour over its juices, and set aside to rest. Slice thinly across the fibres.

In the same pan, cook onions and green peppers in 1 tablespoon of butter until soft and golden. Keep warm.

Make the caramelised onions in advance, so you always have them in store for a new sandwich. Store them in the fridge in a tightly sealed container, and they will stay flavourful for up to one week, ready to add sweetness to your next sandwich.

Split the baguette horizontally and spread with butter. Add green peppers, rocket, caramelised onions, and sliced steak. Serve warm.

Good Food doesn’t have to be perfect. But was this a winning recipe for you, cook?

Get to know more about this luscious recipe by reading the questions and answers below.

Choose sirloin steak for its excellent mix of flavour and softness, ensuring a delicious bite. Bavette or flank steak is also great, known for its beefy flavour and softness when sliced thinly across the grain. Other good options are NY strip steaks, hanger steaks, ribeye steaks, and filet mignon.
Keep your sandwich bread crisp by toasting the demi-baguette after spreading it with butter. This adds flavour and creates a barrier against the juicy, moist fillings. The order of the fillings is also essential. Lay a bed of rocket leaves on the bread as a shield, keeping the steak juices and onion moisture at bay. It is also a good idea to put your sandwich together just before eating to ensure the bread stays fresh and crunchy.
Yes, you can make some of the elements ahead of time. Caramelise the onions, cook the green peppers, let them all cool, and store them in the fridge in airtight containers. It is best to cook the steak just before serving to keep it juicy and flavourful. If you need to cook it beforehand, store the cooked steak in an airtight container in the fridge for up to 3 days or freeze for 2-3 weeks. When you are ready to assemble the sandwich, thaw the steak in the fridge and reheat it in the oven.
Yes - Store your steak sandwich ingredients separately in the fridge to keep them fresh. Place the steak in an airtight container or wrap in foil to maintain its quality for up to three days. Freeze any extra steak in a sealed container or wrapped in cling film and foil for 2-3 weeks. When ready to eat, thaw in the fridge, reheat the steak in the oven or skillet and the onions in a saucepan. Toast the bread just before assembling to keep it crisp and delicious. This ensures your sandwich tastes freshly made every time.

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Where to buy

Lurpak® Spreadable Slightly Salted

Toast, baguette, sourdough, crackers - get ready! Lurpak® Spreadable Slightly Salted is always on hand to turn your simple sandwiches into something glorious. Spread your passion for Good Food with our Lurpak® Spreadable Slightly Salted that spreads straight from the fridge. The distinctive, creamy, delicate, and fresh taste of Lurpak®, but spreadable!

Where to buy