Steak Sandwiches With Caramelized Onions Recipe

Sep 26, 2013 3:00 pm

Smoked cheddar and bacon top these hearty melts

Photo: Lisa Cohen
Photo: Lisa Cohen
Who said sandwiches were only for lunch? These steak melts are more than enough food for dinner.

One of the great things about drinking at a real pub — gastro or otherwise — is that the food will be perfect for whatever's in your pint glass. That's why we're loving cookbook author Rachael Lane's Great Pub Food, a tome packed with all things beefy, cheesy, fried, salty and otherwise perfect for the bar-frequenter. Pair these steak sandwiches with smoked cheddar and caramelized onions with your favorite beer.

Reprinted with permission from Great Pub Food

Servings: 4


8 short slices bacon
4 (5-ounce) sirloin steaks
olive oil, for drizzling
sea salt and freshly ground black pepper
8 slices smoked cheddar
8 slices sourdough bread
1/2 cup whole egg mayonnaise
barbecue sauce
2 large handfuls arugula
Caramelized onions
1 tablespoon olive oil
3/4 ounce butter
3 brown onions, thinly sliced
2 tablespoons soft brown sugar
1 tablespoon malt vinegar

For the caramelized onions:

  1. Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10–15 minutes, or until caramelized. Transfer to a small bowl and set aside.

For the steaks:

  1. Preheat a griller (broiler) to high. Preheat a char-grill or large frying pan over medium–high heat. Cook the bacon for 1–2 minutes on each side, or until golden-brown. Transfer to paper towel to drain. Put steaks between two sheets of baking paper and gently flatten with a rolling pin or meat mallet. Increase the heat to high. Drizzle the steaks with olive oil and season with salt and pepper. Cook for 1 minute on each side for medium–rare or until cooked to your liking.
  2. Transfer the steaks onto a tray small enough to fit under the grill. Place slices of smoked cheddar on top and melt under the grill. Remove the steaks and set aside. Lightly toast the bread slices under the griller. Spread the mayonnaise over all of the bread slices.

For assembly:

  1. On 4 of the slices place a steak with cheese and top with bacon. Spoon on some barbecue sauce followed by caramelised onions and rocket. Cover with the remaining bread and serve.

Try out these sandwich recipes on Food Republic:

Level of Difficulty: 
Prep Time: 
30 minutes
Cooking Time: 
30 minutes
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