Steak and Blue Cheese Sandwich

Steak Sandwich

A great steak sandwich is often a hard thing to come by. Banish the uninspiring condiments and tough steak with this improved recipe for the ultimate steak sandwich.

Sirloin steak is paired with homemade Dijonnaise, a little blue cheese and caramelised onions. Best served with homemade, spiced oven wedges.

Steak and Blue Cheese Sandwich
Serves 4


For the Dijonnaise: 1 Small Onion (Finely Chopped), 1/2 Garlic Clove (Crushed), 1tbsp Unsalted Butter, 300ml Single Cream, 2tbsp Dijon Mustard, 1tbsp Chopped Fresh Tarragon, 1 tbsp Chopped Fresh Parsley, Pinch Grated Nutmeg, Sea Salt, Black Pepper

For the Wedges: 500-750g Maris Piper Potatoes (Cleaned and Wedged), 4tbsp Olive Oil, 2tsp Paprika, 2tsp Mild Chilli Powder, 2 1/2tsp Garlic Powder

For the Sandwich: 4 Sirloin Steaks, Bread for Four (Ciabatta or Country Loaf etc), 4 Large Onions (Thinly Sliced), 2tbsp Olive Oil, Watercress, Mild Blue Cheese, Sea Salt


1) Preheat the oven to 190c. To make the wedges, par-boil the potatoes in a large pan of salted water. Drain on kitchen towel. Mix the olive oil, paprika, chilli powder and garlic powder together in a large bowl. Add the wedges to the oil mixture and stir to coat well. Place on a baking tray and transfer to the oven for around 1 hour or until crisp and golden. When ready, keep warm and season with sea salt.

2) Meanwhile, make the Dijonnaise. Sauté the onion and garlic in the butter for around 10 minutes or until golden. Add the single cream and Dijon mustard and bring to a simmer. Reduce the mixture until thick. Take off the heat and add the tarragon and parsley and season to taste with nutmeg, sea salt and black pepper.

3) Caramelise the 4 sliced onions in the olive oil in a heavy bottomed saucepan for around 30 minutes or until golden and sticky.

4) Meanwhile, season the steaks and sear on a hot griddle until cooked to your liking. Allow to rest for at least 10 minutes.

5) Warm the bread and slice the steak. Spread a good amount of Dijonnaise on each portion of bread, top with the caramelised onions and a little crumbled blue cheese. Top with watercress. Serve the sandwiches with the homemade wedges.



Ultimate Steak Sandwich


Steak sandwich has always been my staple hangover cure. The only problem is, I can’t normally taste anything the day after!

Pushed for time tonight, I thought I would finally do the steak sandwich some justice. A quick, easy meal that requires next to no preparation but is oh so satisfying (especially if you are a little under the weather).

I have used thinly sliced fillet steak, purely because it is the most tender – I did not want to be chewing my way through supper. This is paired with a whole grain mustard mayo, watercress, sun-blushed peppers and caramalised onions – all served on a deliciously chewy ciabatta.

Big enough to feed a small army – this is my Ultimate Steak Sandwich.

Ultimate Steak Sandwich

Serves 1 (or 2 normal eaters!)

1 Long Ciabatta

4 Thin Fillet Steaks

1/4 Jar Sun-Blushed Red Peppers, Strained and Chopped

Large Handful Watercress

1 Medium Onion, Sliced

2Tbsp Mayo

1Tbsp Whole grain Mustard

Sea Salt and Freshly Ground Black Pepper


1) Place the ciabattas in a medium oven to warm for 5 minutes.

2) Fry the onion in a little olive oil over a high heat until caramalised (10 minutes), season generously with salt and pepper.

3) Fry the fillet steaks over a high heat in some olive oil and season well. They should take less than a minute each side.

4) Slice the ciabatta in half, spread the onions on the bottom and top with the steak. Top the steak with the peppers and watercress. Spread the mustard mayo on the lid.

Sit back and enjoy!