The Ultimate Aussie Steak Sandwich
Introduction
An Aussie steak sandwich is a seared, thinly cut steak stacked on toasted Turkish bread with beetroot, caramelised onion, cheese, tomato and lettuce, finished with a sauce and often a fried egg.
The steak matters most, so use grass-fed rump for big flavour and value, or scotch fillet for extra richness, cut thin enough to bite through cleanly.
This recipe gives you the full pub-style build, a quick steak sandwich sauce and the slicing trick that stops the whole steak pulling out with the first bite.
Ingredients
For 4 servings
- 4 x 150ggrass fed rump or scotch fillet steaksabout 1.5cm thick
- 1 tbspolive oilplus a splash for the onions
- sea salt and freshly ground black pepperto season
- 1loaf Turkish breadcut into 4 pieces and split
- 2brown onionsthinly sliced (caramelised onion)
- 20gbuttercaramelised onion
- 1 tbspbrown sugarcaramelised onion
- 1 tbspbalsamic vinegarcaramelised onion
- 8slices canned beetrootwell drained
- 4slices tasty cheese
- 2tomatoessliced
- 4iceberg or cos lettuce leaves
- 4eggsoptional, fried
- 80gwhole egg mayonnaisesauce
- 2 tbspbarbecue saucesauce
- 1 tspDijon mustardsauce
- 1 tspWorcestershire saucesauce
Utensils
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- Heavy-based frying pan or BBQ flat plate
- Second frying pan for the onions
- Meat mallet or rolling pin, optional
- Baking paper
- Digital probe thermometer
- Sharp knife and chopping board
- Small mixing bowl
- Paper towel for draining the beetroot
- Bread knife
Cooking Steps
Caramelise the onions
Melt the butter with a splash of oil in a frying pan over medium-low heat. Add the onions and a pinch of salt and cook for 20 to 25 minutes, stirring often, until soft and golden. Stir in the brown sugar and balsamic and cook for 3 minutes more until sticky.
Mix the sauce
Stir the mayonnaise, barbecue sauce, mustard and Worcestershire sauce together in a small bowl.
Prepare the steaks
If the steaks are thicker than 1.5cm or uneven, place them between sheets of baking paper and flatten them with a meat mallet or rolling pin to an even 1 to 1.5cm. Pat dry, rub with the oil and season well.
Cook the steaks
Heat a heavy pan or BBQ flat plate over high heat. Cook the steaks for 1.5 to 2 minutes per side, until well browned and a probe reads 56 to 58C for medium rare. Lay a slice of cheese on each steak for the last minute so it melts.
Rest and fry the eggs
Rest the steaks on a board for 5 minutes. Meanwhile, fry the eggs in the same pan, if using.
Slice and toast
Cut each steak across the grain into 1cm strips, or score it with a few shallow cuts across the grain if you prefer it whole. Toast the cut sides of the Turkish bread on the hot plate or under a grill.
Build the sandwich
Spread the sauce over both halves of the bread. Layer the lettuce, tomato and drained beetroot on the base, then the steak and cheese, caramelised onion and egg. Add the lid, press down gently and cut in half to serve.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What goes on an Aussie steak sandwich? +
An Aussie steak sandwich usually has a thin grilled steak, beetroot, caramelised or grilled onion, tomato, lettuce and cheese, often topped with a fried egg. It is served on toasted Turkish bread or a crusty roll with barbecue sauce, tomato sauce or a creamy steak sauce. The beetroot is the detail that makes it distinctly Australian.
What is the best steak for a steak sandwich? +
Rump is the best all-round steak for a sandwich, with strong beefy flavour and good value, especially when cut thin from the rostbiff. Scotch fillet is richer and more tender because of its marbling, so it suits a special occasion. Whichever cut you use, keep it about 1.5cm thick, cook it fast and slice it across the grain.
What sauce goes on a steak sandwich? +
A creamy steak sandwich sauce made with mayonnaise, barbecue sauce, Dijon mustard and a dash of Worcestershire covers both tang and richness. Aioli, smoky barbecue sauce, tomato relish and hot English mustard are popular alternatives. Spread the sauce over both halves of the bread so every bite has some, and keep extra on the side.
How do you keep steak tender in a sandwich? +
Use a tender cut such as rump or scotch fillet, keep it thin and even at about 1.5cm, and cook it fast over high heat to medium rare. Rest it for 5 minutes, then slice it across the grain so the fibres are short. Overcooking is the main reason sandwich steak turns chewy.
Should you slice the steak for a steak sandwich? +
Slicing makes the sandwich much easier to eat, because a whole steak tends to pull out in one piece. Cut the rested steak across the grain into 1cm strips and lay them in an even layer. If you prefer the look of a whole steak, score it with a few shallow cuts across the grain instead.
