Steak Sandwich with Chimichurri Sauce & Caramelised Onions
This steak sandwich has it all — tender slices of steak, melted cheese, caramelised onions, and a vibrant chimichurri sauce. Piled into toasted Turkish bread, it’s just the kind of meal you’ll want to make for a weekend lunch or whenever the steak sandwich cravings hit.
Serves
4
Prep time
20 minutes (plus 30 minutes for chimichurri to rest)
Cooking time
35 minutes
Helpful Tips
Storage
- Steak: Cooked steak slices can be stored in the fridge for 2–3 days.
- Chimichurri: Lasts up to 1 week in a sealed jar in the fridge.
- Onions: Caramelised onions can be made ahead and kept in the fridge for up to 4 days.
- Sandwiches: Best assembled and eaten fresh so the bread doesn’t go soggy.
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Substitutions
- Bread: Swap Turkish bread for ciabatta, baguette, or sourdough rolls.
- Cheese: Havarti melts beautifully, but provolone, mozzarella, or cheddar also work well.
- Steak: Flank, sirloin, or ribeye are best, but you can use rump or even leftover roast beef.
- Sauce: If you don’t want chimichurri, try garlic aioli or mustard for a different flavour profile.
Serving Suggestions
- Serve with a side of fries, wedges, or sweet potato chips.
- Make smaller versions on dinner rolls for party food or game day.
Helpful Tips
Storage
- Steak: Cooked steak slices can be stored in the fridge for 2–3 days.
- Chimichurri: Lasts up to 1 week in a sealed jar in the fridge.
- Onions: Caramelised onions can be made ahead and kept in the fridge for up to 4 days.
- Sandwiches: Best assembled and eaten fresh so the bread doesn’t go soggy.
Substitutions
- Bread: Swap Turkish bread for ciabatta, baguette, or sourdough rolls.
- Cheese: Havarti melts beautifully, but provolone, mozzarella, or cheddar also work well.
- Steak: Flank, sirloin, or ribeye are best, but you can use rump or even leftover roast beef.
- Sauce: If you don’t want chimichurri, try garlic aioli or mustard for a different flavour profile.
Serving Suggestions
- Serve with a side of fries, wedges, or sweet potato chips.
- Make smaller versions on dinner rolls for party food or game day.
Ingredients
For the Steak:
- 1 ribeye, sirloin, or flank steak (about 500–600 g)
- 1 tbsp olive oil
- Salt & freshly cracked black pepper, to taste
For the Caramelised Onions:
- 2 large brown onions, thinly sliced
- 2 tsp olive oil
- Pinch of salt
For the Chimichurri sauce:
- 1 ½ cups flat-leaf parsley, finely chopped
- ½ cup mint leaves, finely chopped
- 1/2 shallot, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 1 red chilli, deseeded and finely chopped
- 1 tbsp dried oregano
- salt and pepper, to taste
For Assembly:
- 4 pieces Turkish bread, halved horizontally
- 8 slices Havarti cheese (or provolone / mozzarella)
- Rocket leaves
Directions
- In a bowl, mix parsley, mint, shallot, garlic, chilli, oregano, vinegar, olive oil, salt, and pepper. Stir well, taste, and adjust. Set aside for at least 30 minutes to let the flavours meld.
- Heat olive oil in a pan over medium-low heat. Add onions and a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deep golden and sweet.
- Pat steak dry and drizzle lightly with olive oil on both sides. Season generously with salt and pepper. Sear in a hot skillet or grill, about 3–4 minutes per side for medium-rare (adjust to preference). Rest for 10 minutes, then slice thinly against the grain.
- Lightly toast Turkish bread until golden.
- Layer caramelised onions, sliced steak, and cheese on the base of each sandwich. Close and press lightly in a sandwich press or hot pan for 1–2 minutes, until the cheese melts and the bread is crisp.
- Open the sandwich, add the rocket and a generous spoonful of chimichurri, then close and serve warm.
Ingredients
For the Steak:
- 1 ribeye, sirloin, or flank steak (about 500–600 g)
- 1 tbsp olive oil
- Salt & freshly cracked black pepper, to taste
For the Caramelised Onions:
- 2 large brown onions, thinly sliced
- 2 tsp olive oil
- Pinch of salt
For the Chimichurri sauce:
- 1 ½ cups flat-leaf parsley, finely chopped
- ½ cup mint leaves, finely chopped
- 1/2 shallot, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 1 red chilli, deseeded and finely chopped
- 1 tbsp dried oregano
- salt and pepper, to taste
For Assembly:
- 4 pieces Turkish bread, halved horizontally
- 8 slices Havarti cheese (or provolone / mozzarella)
- Rocket leaves
Directions
- In a bowl, mix parsley, mint, shallot, garlic, chilli, oregano, vinegar, olive oil, salt, and pepper. Stir well, taste, and adjust. Set aside for at least 30 minutes to let the flavours meld.
- Heat olive oil in a pan over medium-low heat. Add onions and a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deep golden and sweet.
- Pat steak dry and drizzle lightly with olive oil on both sides. Season generously with salt and pepper. Sear in a hot skillet or grill, about 3–4 minutes per side for medium-rare (adjust to preference). Rest for 10 minutes, then slice thinly against the grain.
- Lightly toast Turkish bread until golden.
- Layer caramelised onions, sliced steak, and cheese on the base of each sandwich. Close and press lightly in a sandwich press or hot pan for 1–2 minutes, until the cheese melts and the bread is crisp.
- Open the sandwich, add the rocket and a generous spoonful of chimichurri, then close and serve warm.
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