The steak sandwich is a true Aussie pub classic. Think tender steak, sweet onion, a slice of beetroot and a toasted roll. This easy steak sandwich recipe gets you that pub taste at home in 25 minutes.
The secret is the sauce. We use a good spoon of Maleny Cuisine Caramelised Onion Marmalade, so there is no need to stand over a pan of onions for 40 minutes. A swipe of Maleny Cuisine Spicy Tomato Relish adds a little heat.
Egg free, dairy free (skip the cheese), gluten free if using gluten free bread.
Ingredients
4 thin beef steaks (rump or scotch fillet, about 150g each)
1 tablespoon olive oil
Salt and pepper
4 Turkish bread rolls, or 8 thick slices of sourdough
4 tablespoons Maleny Cuisine Caramelised Onion Marmalade
2 tablespoons Maleny Cuisine Spicy Tomato Relish
4 slices of tasty cheese
4 slices of canned beetroot, well drained
1 large tomato, sliced
2 handfuls of cos or iceberg lettuce
How to make
Take the steaks out of the fridge 15 minutes before cooking. Pound them with a meat mallet until about 1cm thick. This keeps them tender.
Rub the steaks with oil, salt and pepper.
Heat a BBQ hot plate or frying pan on high. Cook the steaks for 1 to 2 minutes each side for medium. Rest them on a plate for 3 minutes.
Cut the rolls in half and toast the cut sides on the grill.
Spread the bottom of each roll with Spicy Tomato Relish. Add lettuce, tomato and a slice of beetroot.
Lay the steak on top. Add the cheese so it melts a little from the heat of the meat.
Spoon a big tablespoon of Caramelised Onion Marmalade over the cheese. Close the sandwich, press down and serve.
Steak sandwich ideas to mix it up
Once you have the basic steak sandwich down, it is easy to change it up. Here are some of our favourite steak sandwich ideas.
- The lot: add a fried egg and crispy bacon. Very Aussie, very messy, and very good.
- Pickled onion version: swap the beetroot for quick pickled red onion. Slice an onion thinly and soak it in vinegar with a pinch of sugar for 15 minutes.
- Lighter version: use rocket instead of lettuce and skip the cheese. It is fresh and peppery.
- Chilli lovers: swap the relish for Maleny Cuisine Chilli Jam. Sweet heat works so well with beef.
- Pub style: add grilled pineapple rings with the beetroot. It is a classic at many country pubs.
- Cheesy melt: use Swiss cheese or brie and flash the open sandwich under the grill for a minute.
Best bread for a steak sandwich
The bread needs to be soft enough to bite through but strong enough to hold the juices. Turkish bread is the Aussie favourite. It toasts well and has a soft middle. Sourdough is great if you like more crunch. Ciabatta and soft hamburger buns also work. Always toast the cut side. It stops the bread soaking up the meat juices too fast.
Tips for the best steak sandwich
- Thin steak is key. Thick steak is hard to bite through in a roll. Pound it to about 1cm, or ask your butcher for minute steak.
- Cook it hot and fast. A very hot plate gives a good brown crust in 1–2 minutes. Cook it longer and it goes tough.
- Always rest the meat. Three minutes on a plate keeps the juice in the steak, not in the bread.
- Drain the beetroot. Pat it dry on paper towel so the roll does not go soggy or pink.
- Season well. A pinch of salt and pepper on the steak makes a big difference.
- Build it in order. Sauce on the bread, then salad, then hot steak, then cheese, then onion marmalade on top.
Grab a jar of Caramelised Onion Marmalade and Spicy Tomato Relish. Both are handmade on the Sunshine Coast and are gluten free and low in sodium.
Frequently Asked Questions (FAQs)
Caramelised onion is the classic steak sandwich sauce in Australia. Tomato relish or chutney is a close second. Many people use both: one on the base and one on top.
Rump and scotch fillet are the most popular. Both are full of flavour and cook fast when sliced thin. Sirloin and minute steak also work well.
Beetroot has been on Aussie burgers and steak sandwiches for decades. It adds a sweet, earthy taste and a bit of colour.
Pound it thin, cook it quickly on high heat and let it rest before you build the sandwich. Slicing it across the grain also helps.
In Australia, “the lot” usually means adding a fried egg, bacon, cheese and beetroot. Some places add pineapple too.
Toast the cut side of the bread, drain the beetroot well and rest the steak before adding it. A layer of lettuce under the steak also helps.
Yes. Slice cold steak thinly and warm it in a hot pan for 30–60 seconds. Do not cook it for long or it will dry out.
It can be. Use gluten free bread. Maleny Cuisine Caramelised Onion Marmalade and Spicy Tomato Relish are both gluten free.