Description

This next level steak sandwich features perfectly griddled sirloin steaks layered with a tangy horseradish and mustard sauce, charred red onions, fresh tomatoes, peppery watercress, and optional crumbled stilton cheese, all sandwiched in toasted ciabatta bread. It’s a hearty, flavorful sandwich perfect for a satisfying lunch or dinner.

Ingredients

Scale

Bread and Sauce

1 large ciabatta, halved
3 tbsp olive oil, divided
1 garlic clove, halved
2 tbsp mayonnaise
1 tbsp Dijon mustard
1–2 tsp horseradish sauce
Salt and freshly ground black pepper, to taste

Steak and Vegetables

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 cheese, crumbled (optional)
1 tomato, sliced
2 handfuls watercress or rocket
6 Little Gem lettuce leaves

Instructions

Prepare the sauce: In a small bowl, combine the mayonnaise, Dijon mustard, horseradish sauce, a pinch of salt, and a generous grind of black pepper. Mix well and set aside.
Toast the bread: Heat a griddle pan over high heat. Drizzle 1 tablespoon of olive oil over the cut side of the ciabatta bread. Place it cut side down on the griddle and press down lightly until the bread is toasted and lightly charred in spots. Remove from heat and rub the toasted surface with the cut halves of garlic for added flavor. Spread the bottom halves of the bread generously with the prepared sauce.
Cook the steaks: Rub the steaks with 1 teaspoon of red wine vinegar, then season generously with salt and pepper. Drizzle 1 tablespoon olive oil over them. Place the steaks on the hot griddle and cook for 1-2 minutes on each side for rare to medium doneness or about 3 minutes each side for well-done. Remove the steaks and place them on the sauced bread to rest, allowing the juices to soak into the bread.
Grill the onions: Drizzle the remaining 1 tablespoon of olive oil over the thick red onion slices. Place them on the griddle and press down with a spatula, cooking for about 3 minutes on each side until nicely charred. Remove and separate the rings over the steak on the bread.
Assemble the sandwich: Sprinkle the crumbled stilton cheese evenly over the onions if using. Layer the tomato slices next, followed by the watercress or rocket and then the Little Gem leaves. Spread the remaining sauce on the top halves of the bread and close the sandwich. Press down lightly, cut in half if desired, and serve immediately.

Notes

For a spicier kick, increase the amount of horseradish sauce to taste.
Stilton cheese is optional; substitute with blue cheese or omit for a milder flavor.
Ensure your griddle pan is very hot before cooking steaks for the best sear.
Use fresh ciabatta to get a crisp crust and fluffy inside.
Resting the steak briefly on the bread helps soak up the flavorful juices, enhancing the sandwich taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Grilling
Cuisine: British

Keywords: steak sandwich, ciabatta sandwich, grilled steak, horseradish sauce, stilton cheese sandwich, gourmet sandwich, quick lunch