Pub Steak Sandwich
Tender seared beef steak layered with sweet caramelised onions, earthy beetroot, melted cheese, and crisp greens on toasted sourdough.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 640 kcal
Equipment
- •Cast-iron frypan or hotplate
- •Tongs
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 28 g
- carbs
- 52 g
- fibre
- 5 g
- protein
- 44 g
- calories
- 640 kcal
Instructions
- 1
Heat one tablespoon of olive oil in a heavy frypan over medium-low heat.
- 2
Add sliced onions and cook for fifteen minutes until soft, sweet, and deep golden.
- 3
Stir in the brown sugar, cook for one more minute, then remove onions to a bowl.
- 4
Butter one side of each bread slice and toast on the hot frypan until crisp and golden.
- 5
Season both sides of the steaks generously with salt and cracked black pepper.
- 6
Turn heat to high, add the remaining oil, and sear steaks for one to two minutes per side.
- 7
Place a slice of tasty cheese on each hot steak and let it melt slightly before resting.
- 8
Spread barbecue sauce or tomato chutney generously over four toasted bread bases.
- 9
Layer the rocket, tomato slices, drained beetroot, cheesy steak, and caramelised onions on each base.
- 10
Top with the remaining toasted bread slices and cut diagonally across to serve.
Chef's tips
Pat the canned beetroot dry with paper towel before assembling to keep the bread crusty. Cook the steak fast on high heat to ensure it stays juicy and tender without overcooking.
Ingredient substitutions
- tasty cheese → sharp cheddar or provolone slices
- wild rocket → crisp cos lettuce leaves
- sourdough bread → thick Turkish bread slices or flat burger buns
Storage
Assemble and eat immediately; leftover cooked steak and onions can be stored in an airtight container in the fridge for up to two days.
Reheating
Reheat steak and onions quickly in a hot dry frypan for one minute before assembling with fresh bread and salad.
Common mistakes to avoid
- •Using thick un-tenderised steak cuts that make the sandwich tough and hard to bite.
- •Adding wet beetroot directly to bread, which results in a soggy sandwich base.
- •Overcooking the thin steak until dry and chewy.
Serving suggestions
Cooked Pub Steak Sandwich?
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