Steak Sandwiches


Steak Sandwiches


This recipe is SO easy and SO delicious, we honestly haven’t been able to stop thinking about it! Such a fab recipe for a weekend lunch or quick mid week meal, crusty baguette, tender steak, peppery rocket, garlicy mayo, oozy cheese and caramelized onions! Guys trust us this is a winner, we could eat this everyday and not get sick of it, yummy! Serves 4.

Prep Time:

10 mins

Cook Time:

40 mins


4 servings


2 x 200g Scotch Fillet Steaks 


3 Tbsp olive oil

1 sliced brown onion

½ bulb garlic

½ cup mayo 

½ bag fresh rocket leaves

1 large baguette 

100g havarti cheese thinly sliced 

Cooking Instructions

Preheat oven to 180 degrees then get the half bulb of garlic and slice the very top off the cloves and remove some of the excess skin. Drizzle with a small amount of olive oil and wrap in foil then place into the oven for 30- 40 minutes. Then remove from the oven and squeeze out the roasted garlic, mash with a fork and mix it through the ½ cup of mayonnaise. This step you can do in advance or a few days before. You could also use store bought aioli if you like but we definitely recommend making this if you have time. 


Remove steak from the fridge 30 minutes prior to cooking to allow to come to room temperature. Heat a large pan with 1 Tblspn oil on a medium heat and add sliced onions, season and cook for around 20 minutes to caramelise stirring often. Season steak with salt/pepper and in a separate pan heat 1 Tblspn of oil, once hot sear the steak for 2.5 minutes per side for medium or longer if you like it more well done. Set steak aside to rest for 5 minutes while you assemble the baguette. Cut the baguette into 4 even pieces then slice in half lengthways. Spread the roasted garlic mayo on the bottom side of the baguette and the sliced havarti cheese on the top side. Set the oven to grill and grill the top side with the cheese for a few minutes so that it melts. Now you can slice your steak and add that on top of the mayo’d baguette, then on with the caramelised onions, fresh rocket and melted cheesey top.