Steak & Blue Cheese Sandwich

Juicy British steak, creamy blue cheese and sweet caramelised onions make this steak sandwich recipe a serious step up from your usual summer lunch.

Layered with peppery rocket and a punchy mustard mayonnaise inside toasted ciabatta, it’s rich without feeling too heavy, perfect for an August weekend lunch, relaxed dinner or something special to serve with a cold drink in the garden.

The key is starting with a quality cut of British steak and cooking it quickly before giving it plenty of time to rest.

• Serves: 4
• Preparation: 15 minutes
• Cooking: 20 minutes
• Difficulty: Easy

Ingredients 

For the steak

• 2 large sirloin steaks, approximately 250g each
• 1 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 25g butter
• 1 garlic clove, lightly crushed
• 2 sprigs fresh thyme

For the caramelised onions

• 2 large red onions, thinly sliced
• 1 tbsp olive oil
• 15g butter
• 1 tsp soft brown sugar
• 1 tbsp balsamic vinegar
• Pinch of sea salt

For the mustard mayonnaise

• 4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp wholegrain mustard
• Squeeze of lemon juice
• Black pepper

To assemble

• 2 large ciabatta loaves or 4 individual ciabatta rolls
• 120g blue cheese, crumbled or sliced
• 2 generous handfuls of rocket
• Extra virgin olive oil
• Freshly ground black pepper

Method 

1. Caramelise the onions

   Heat the olive oil and butter in a frying pan over a medium-low heat.

   Add the sliced red onions with a pinch of salt and cook gently for around 10-15 minutes, stirring regularly, until soft.

   Add the brown sugar and balsamic vinegar and continue cooking for a few minutes until the onions are dark, glossy and sticky.

   Remove from the heat and set aside.

    

2. Make the mustard mayonnaise

   Combine the mayonnaise, Dijon mustard and wholegrain mustard in a small bowl.

   Add a squeeze of lemon juice and a little freshly ground black pepper. Mix well and refrigerate until needed.

    

3. Prepare the steak

   Remove your sirloin steaks from the fridge around 20-30 minutes before cooking.

   Pat the surface dry with kitchen paper, lightly rub with olive oil and season generously with sea salt and black pepper.

   Get a heavy-based frying pan or griddle pan nice and hot.

    

4. Cook the steak

   Add the steaks to the hot pan and cook to your liking, turning to develop an even caramelised exterior.

   During the final couple of minutes, add the butter, garlic and thyme. Once the butter foams, spoon it repeatedly over the steaks.

   For accuracy, use a meat thermometer to check the centre. Around 55-57°C will give you medium-rare, while 60-63°C will give you medium.

    

5. Rest and slice

   Transfer the steaks to a board and leave them to rest for around 5-10 minutes.

   This is an important step, don't be tempted to slice immediately.

   Once rested, cut the steak into thin slices against the grain.

    

6. Toast the bread

   Slice open the ciabatta and drizzle the cut sides very lightly with olive oil.

   Toast cut-side down in a hot pan, under the grill or briefly on the barbecue until golden and crisp.

   You want enough crunch to stand up to the steak and onions without making the sandwich difficult to eat.

    

7. Build your steak sandwiches

   Spread a generous layer of mustard mayonnaise over the toasted bread.

   Add a handful of rocket followed by slices of warm steak. Spoon over the caramelised onions and finish with crumbled blue cheese and freshly ground black pepper.

   Close the sandwich, press down gently and serve while the steak is still warm.

Butcher’s Suggestion

For a great steak sandwich, how you slice the meat matters almost as much as how you cook it.

Let your steak rest properly and then slice it thinly against the grain. Shortening those muscle fibres makes every bite more tender, and stops you pulling an entire piece of steak out of the sandwich with your first bite.

What steak is best for a steak sandwich?

Sirloin is an excellent choice because it offers plenty of beefy flavour while remaining tender enough to slice thinly.

Ribeye is a richer alternative thanks to its marbling, while rump can also work particularly well when it's cooked carefully and sliced thinly against the grain.

This is a perfect place to naturally link visitors to Parson's Nose's sirloin steak, ribeye steak, rump steak and wider British beef range.

What blue cheese goes well with steak?

A creamy blue cheese works particularly well because its salty, tangy flavour cuts through the richness of the beef.

You don't need too much, the steak should remain the star of the sandwich.

If you prefer something milder, you could substitute the blue cheese for a mature Cheddar.

Can I cook the steak on the BBQ?

Absolutely. On a warm August evening, cook the steak directly over a hot barbecue instead.

You'll get an extra smoky char on the outside while keeping the middle juicy. Let it rest exactly as you would when cooking indoors before slicing.

What should I serve with a steak sandwich?

For a summer lunch, keep things simple. Serve with a crisp green salad, homemade slaw or a bowl of lightly salted crisps.

For something more substantial, new potatoes or chunky chips turn it into an easy evening meal.

 

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