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

Ingredients

2 portions

Lurpak® Soft Unsalted

2 demi-baguettes (approx. 125g)

200 g lean steaks sirloin, bavette/flank

1 tbsp vegetable oil

1 large rosemary sprig

3 garlic cloves

½ green bell pepper, seeded and sliced into small chunks

1 small red onion, peeled and sliced

1 small white onion, peeled and sliced

50 g arugula leaves

salt to taste

freshly ground pepper to taste

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Method

Remove the steak from the fridge 20 minutes before cooking.

Heat a skillet over medium-high heat.

Lightly oil the steak with 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, arugula, caramelised onions, and sliced steak. Serve warm.

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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Exceed every expectation with the ultimate steak sandwich

Relish the exceptional flavour of our steak sandwich with caramelised onions. Butter-seared with fresh rosemary and garlic, the succulent steak pairs with the satisfying crunch of toasted demi-baguette spread with slightly salted butter. A true gourmet delight, this sandwich features mild, creamy butter, sharp rocket leaves, and sweet, caramelised onions, making each bite rich and satisfying. If you are looking for more delicious sandwiches, discover some of our other recipes. Try a simple and savoury bacon sandwich , a grilled halloumi sandwich , or our classic club sandwich .

Perfectly seared, juicy steak with garlic and herb butter

Garlic and herb butter is the luxurious touch. Seared to perfection, the steak is infused with aromatic fresh rosemary and garlic in melted butter. Rosemary adds a pine-like aroma, while garlic infuses a pungent, slightly sweet undertone. Fry up this delicious steak with plenty of butter, ensuring it remains juicy and packed with savoury goodness. The gourmet, buttery garlic and herb take our steak sandwich from simple to glorious, ensuring it exceeds every expectation.

Sweet caramelised onions and green peppers

Enhance your steak sandwich with the irresistible combination of sweet, caramelised onions and tender green peppers. Slowly cooked until perfectly golden-brown, the onions bring a natural sweetness that balances the savoury, juicy steak strips. Complementing the onions, the green peppers offer a slight crunch and a mild, earthy flavour. Together, you get a harmony of sweet and savoury, ensuring each bite is satisfying and flavourful.

Make it unforgettable with sides

Sides make everything better. Pair your steak sandwich with crispy fries to add some crunch and saltiness. Roasted Brussels sprouts, potato wedges, or root vegetables are also a great choice, perfect with dips such as aioli, mayonnaise, or cold bearnaise. For a lighter touch, try a fresh burrata salad, grilled corn salad, or a simple green salad to contrast the rich flavours of the steak. A tangy coleslaw is also a classic, served on the side or inside the sandwich.

Experiment with flavours and textures in your sandwich

This recipe is perfect for experimenting. Use extra toppings such as sautéed mushrooms or a slice of your favourite cheese. Whether you love the tang of blue cheese, the smooth melt of Swiss, or the salty flavour of Parmesan flakes, it will be delicious against the umami flavours of the caramelised onions and savoury steak. Add crispy bacon if you crave a saltier, more indulgent steak sandwich. For a sweet and savoury twist, make sweet bacon by brushing the strips with maple syrup or sprinkling them with brown sugar before baking or frying. This caramelises the bacon, adding a delicious layer of sweetness that complements the savoury flavours of the steak. Use different spreads or sauces in the sandwich along with the butter. Take the flavours to the next level with a generous drizzle of thick bearnaise sauce or pungent blue cheese sauce, homemade tomato or basil pesto, garlic or chipotle aioli, or a few drops of sriracha. Instead of just spreading butter onto the baguette before filling it, toast the bread with butter. Spread butter on the cut side of the bread and toast it in a pan until golden. This adds a crispy outer layer, a soft inside, and a rich, buttery flavour that goes well with the savoury steak slices.

Lurpak® Soft Unsalted

Let your cooking adventure begin. With a spoonful of Lurpak® Soft, straight from the fridge, creating good food has never been easier. Lurpak® Soft will help you unleash your creativity with less effort, whilst not compromising on results.

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