Last Updated on December 13, 2025
Perfect Steak Sandwiches – a Scrumdowner Special:
Quick Link to the Classic Steak Sandwich RecipeShopping list for a classic Beef Steak Sandwich
- Rump Steak
- 1 Tomato
- 1 Small Onion
- Lettuce
- Mustard
- Chilli Jam
- Sour Dough Bread
- Salt and Pepper
Making the perfect sandwich:
Cooking the perfect steak sandwich from scratch (or nearly from scratch, because I don’t propose baking your own bread especially for these steak sandwiches) couldn’t be easier. I’ve been experimenting with thin-cut rump steak, making quick and delicious snack, lunch or supper dishes in the form of steak sandwiches. Perfect to eat while you are watching the Rugby, Football or even Strictly Come Dancing. Starting with the classic steak sandwich with a bit of mustard, chilli jam and salad garnish. Here’s the basic recipe.
Classic Steak Sandwich
Ingredients
- 50 g Thin Cut Rump Steak
- 1 Tomato
- 2-3 leaves Lettuce
- 1/2 Small Onion
- 1 tablespoon Olive oil
- Dijon Mustard
- Chilli Jam
- Sea salt
- Pepper
- 2 pieces Sourdough Bread
Instructions
- Peel and slice the onion finely into rounds.
- Gently fry the onion in a little of the olive oil until soft and caramelised. This should take 10-15 minutes
- Meanwhile, beat the steak a little with a meat tenderiser or a rolling pin so that it is no more than 1/2cm thick. Rub all over with olive oil and season well with pepper and sea salt flakes.
- Heat an iron griddle over a medium heat. Once the onions are cooked, put them in a warm oven to keep hot.
- Sear the steak for 1-2 minutes on each side then remove from the pan and allow to rest in a warm oven
- Add any remaining oil to the griddle, then toast the sourdough bread on both sides
- Slice the steak into finger sized strips
- Spread mustard on one side of each slice of toast, then layer onion, steak, chilli jam, lettuce and tomato onto one slice and top with the second slice.
- Turn the whole thing over and if you like cut into half and pin with a cocktail stick.
Video
Nutrition
Variations on the basic sandwich recipe:
Then, to mix things up a bit, I made a beef-stroganoff-inspired sandwich, using a ciabatta roll to hold the rather messy ingredients. Adding a rich and creamy sauce with onions and mushrooms made for a great, quick supper. Finally, taking my cue from the wonderful Mediterranean food I’ve eaten in Crete and Greece, I made a spiced roasted vegetable and steak sandwich. It was, without any doubt, my personal favourite – the olive oil and spice-infused vegetables were a wonderful complement to the tender strips of rump steak.
Watch out for the recipe for the roasted Mediterranean vegetables, which I will publish soon, or use your own favourite. Of course, the most important thing with all these recipes is to start with some really good beef. I used a special thin-cut rump steak that was perfect for making a steak sandwich because I didn’t need to try to slice it finely. If you are using a regular steak, the trick is to half-freeze the meat so that it is very firm. Then you can slice as thinly as you like before cooking.
Of course, one of the advantages of these sandwiches is that you can pick them up and eat them without needing a knife and fork. But, they are also nutritionally sound – especially if you pick the Mediterranean vegetable version. It’s the perfect balance of carbs (from the bread) and protein (from the meat) with some excellent healthy vegetables. And the olive oil ensures you are eating a sensible balance of fats. So, not only is it delicious, but it’s good for you too. So why not pin this post for later?
What’s your idea of the perfect steak sandwich? Let me know in the comments below.
Leave a Reply