There are steak sandwiches and then there is this high-rise meaty feast filled with juicy top loin, cheddar and watercress, slathered in caramelised onions and horseradish sauce. You will barely be able to get your mouth around it, but you’ll love trying!
How to make this caramelised onion and cheddar steak sandwich: key tips
When sauteeing the onions, this isn’t a rush job. Take things nice and slow so that your onions become beautifully caramelised and golden. This will make all the difference on your steak sandwich.
Speaking of steaks, all that these require is a little seasoning to bring out the flavour of the meat. I love my steak medium-rare for maximum juiciness and taste, but you can cook it longer, if you prefer. But don’t skip the resting time – this will give the meat the chance to reabsorb the juices and is necessary for the most tender steak.
Key ingredients in this caramelised onion and cheddar steak sandwich recipe
New York (porterhouse or top loin) steaks are the best of the sirloins. They come from the top part of the cow, just behind the ribs. As this part doesn’t do a lot of moving, the meat is super tender. You could also try this sandwich with eye fillet.
Cheddar cheese is delightful with the onion and beef on this sandwich. Try a vintage cheddar for extra bite!
The horseradish can be bought in a jar at the supermarket. It adds a gorgeous kick to the sauce and marries so well with beef. Any leftovers will last up to 6 months in the fridge.
If the thought of steak is making your tummy rumble, then you might need these steak recipes, too. And this steak marinade looks mighty tasty.
Introduction and additional recipe notes by Natasha Shaw.
Ingredients
Sandwich
- 3 beef New York (top loin) steaks
- 5 tbs olive oil
- 12 slices wholegrain bread
- 225 g cheddar cheese thinly sliced
- 2 bunches watercress stems trimmed
Caramelised onions and horseradish sauce
- 2 tbs olive oil
- 2 onions large thinly sliced
- 4 sprigs thyme
- 2 garlic cloves finely chopped
- 1/2 cup horseradish
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 pinch salt and pepper *to taste
Method
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Step 1To caramelise onions and make horseradish sauce: Heat large heavy skillet over medium-high heat. Add oil, then add onions and thyme; saute for 15 minutes, or until onions are golden brown.
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Step 2Add garlic and saute for 2 minutes, or until beginning to soften. Remove thyme stems. Season with salt and pepper. Remove from heat.
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Step 3In bowl, mix horseradish, mayonnaise, and sour cream. Season with salt and pepper.
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Step 4To make sandwiches: Season steaks with salt and pepper, and coat with 1 tbs oil. Barbecue steaks over medium-high heat for 3 minutes per side for medium-rare. Transfer steaks to a carving board and rest for 5 minutes.
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Step 5Brush both sides of bread slices with 4 tbs oil. Barbecue on one side for 2 minutes. Turn bread over and divide cheese among 6 slices. Close bbq hood and cook until cheese melts, about 2 minutes.
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Step 6Spread 1 tbs horseradish sauce over each of 6 slices without cheese. Trim fat and sinew from steaks, then thinly slice steaks across grain. Divide steak among sauce-topped bread. Top with onions, more sauce, watercress, and remaining bread slices, cheese side down.
Recipe Notes
Why should I toast the bread for a steak sandwich?
Toasting can be a personal preference, and you don’t have to do it if you like your bread soft and squishy. However, I do find that toasting the bread does one important thing – it prevents the sauce and steak juices from immediately sinking into the bread and making it soggy.
What does slicing steak across the grain mean?
“The grain” means the direction the muscle fibres run in your piece of meat. When you slice your steak across the grain, you are cutting through those muscle fibres, making the meat more tender and much easier to chew.
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