Dinner

Next Level Steak Sandwich Recipe

ByJake Silas January 4, 2026January 4, 2026

Introduction

This next level steak sandwich combines juicy, perfectly grilled sirloin with a tangy, creamy sauce and fresh, crisp greens. With layers of charred red onion, sliced tomato, and optional Stilton cheese, it’s a gourmet sandwich that’s easy to make at home and sure to impress.

A sandwich with five layers is shown on a white marbled surface. The bottom layer is a lightly toasted bread roll with yellow creamy sauce dripping down its side. Above it is a thick grilled beef patty with a brown and slightly crispy texture. The third layer consists of several rings of red onions with visible grill marks and crumbly blue cheese scattered on top. Next, there are a few slices of bright red tomato placed over the onions. The top layer is a fresh, crisp green leaf lettuce that extends slightly beyond the bread. The sandwich is held together by the upper half of the bread roll, which is golden brown and slightly textured. A white-handled knife rests on the right side, on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large ciabatta, halved
3 tbsp olive oil
1 garlic clove, halved
2 x 200-250g sirloin steaks, trimmed of outer fat
1 tsp red wine vinegar
1 red onion, cut into 6 thick slices
100g stilton, crumbled (optional)
1 tomato, sliced
2 handfuls of watercress or rocket
6 Little Gem leaves
2 tbsp mayonnaise
1 tbsp Dijon mustard
1-2 tsp horseradish sauce

Instructions

Step 1: Mix the mayonnaise, Dijon mustard, horseradish sauce, a good grind of pepper, and a pinch of salt together in a bowl to make the sauce. Set aside.
Step 2: Heat a griddle pan over high heat. Drizzle 1 tablespoon of olive oil on the cut sides of the ciabatta and griddle, pressing down, until the bread is toasted and lightly charred. Remove and rub the toasted sides with the garlic halves.
Step 3: Spread the bottom halves of the bread generously with the prepared sauce.
Step 4: Rub the steaks with the red wine vinegar, then season well with salt and pepper. Drizzle with 1 tablespoon of olive oil.
Step 5: With the griddle still hot, cook the steaks for 1-2 minutes per side for rare-medium, or about 3 minutes per side for well done. Once cooked to your liking, place the steaks on the sauced bread to rest and absorb the juices.
Step 6: Drizzle the remaining olive oil over the red onion slices, then griddle them for 3 minutes on each side, pressing down lightly, until charred and softened. Arrange the onion rings over the steaks.
Step 7: Sprinkle the crumbled Stilton cheese (if using) over the onions, then layer the tomato slices, watercress or rocket, and Little Gem leaves on top.
Step 8: Spread the remaining sauce on the top halves of the bread, close the sandwiches, press down lightly, cut in half if desired, and serve immediately.

Tips & Variations

For extra flavor, let the steaks marinate in vinegar and oil for 30 minutes before cooking.
Swap Stilton for blue cheese or leave it out for a milder taste.
Try adding caramelized onions instead of grilled for a sweeter note.
Use sourdough or a crusty baguette if ciabatta isn’t available.

Storage

For best taste, enjoy the sandwich fresh. If leftover, wrap tightly and refrigerate for up to 1 day. Reheat open-faced under a grill or in a skillet to preserve the texture, and add fresh greens after warming.

How to Serve

A sandwich with a golden brown lightly crusty bun, inside it has four main layers: a creamy light yellow cheese spread dripping slightly over the bottom bun, a grilled brown patty with a slightly charred texture, topped with bright purple grilled onion rings with small bits of crumbled blue cheese, then slices of fresh red tomatoes, and crisp green lettuce leaves filling the top, all placed on a white marbled surface next to a wooden knife. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin works best for its tenderness and flavor, but ribeye or strip steak can also be used depending on preference and budget.

How do I adjust the sandwich for rare or well-done steak?

Grill steaks for shorter (1-2 minutes per side) for rare to medium-rare, or longer (around 3 minutes per side) for well done. Always rest steak on the bread to soak up juices before assembling.