Name: Steak Sarnies with Sticky Onions and Blue Cheese Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 2 tbsp unsalted butter; 1 red onion, thinly sliced; 2 tbsp Worcestershire sauce; ½ tbsp light brown soft sugar; 40g stilton, crumbled; 2 tbsp mayonnaise; 1 large sirloin or rump steak (about 350g); 4 slices sourdough bread; handful of rocket, to serve

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Introduction

Steak sarnies with sticky onions and blue cheese make for a deliciously satisfying meal that’s perfect for lunch or a casual dinner. The combination of tender steak, sweet caramelised onions, and tangy blue cheese on sourdough is simply irresistible.

Two open sandwiches on white toasted rustic bread sit on a blue wooden board over a red and white striped cloth on a white marbled surface. The first sandwich has a base of toasted bread with a slightly green oil sheen, topped with slices of medium-rare steak with a pink center and browned edges, small dollops of crumbled blue cheese, caramelized onions, and a few green arugula leaves scattered on top and around. The second sandwich is similar with toasted bread layered with steak slices, blue cheese crumbs, caramelized onions, and green arugula leaves. To the left, there is an extra slice of toasted bread with an olive oil drizzle. To the right on the board is a serrated knife with a brown wooden handle. Nearby is a small white bowl filled with dark caramelized onions and a pale green bowl with fresh arugula. Two glasses of amber-colored sparkling drink are placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter
1 red onion, thinly sliced
2 tbsp Worcestershire sauce
½ tbsp light brown soft sugar
40g stilton, crumbled
2 tbsp mayonnaise
1 large sirloin or rump steak (about 350g)
4 slices sourdough bread
handful of rocket, to serve

Instructions

Step 1: Melt the butter in a frying pan over medium heat and fry the sliced onion with a pinch of salt for 15 minutes, stirring occasionally, until golden brown.
Step 2: Add the Worcestershire sauce and brown sugar to the onions and cook for another 5 minutes until the onions become sticky and caramelised. Remove from heat and set aside.
Step 3: In a small bowl, mix the crumbled stilton with the mayonnaise and season with freshly ground black pepper. Set this blue cheese mixture aside.
Step 4: Season the steak on both sides with salt and pepper. Heat a griddle pan over high heat and cook the steak for 2 to 3 minutes on each side, depending on your preferred doneness (2 minutes for rare, 3 for medium).
Step 5: Remove the steak from the pan, place it on a board, cover loosely with foil, and let it rest for 10 minutes to redistribute the juices.
Step 6: Thinly slice the rested steak. Meanwhile, toast the sourdough slices until golden and crisp.
Step 7: Spread the toasted bread slices with the blue cheese mixture. Top with sliced steak, sticky caramelised onions, a handful of rocket, and a final grind of black pepper.
Step 8: Serve each person two open-faced sandwiches and enjoy while still warm.

Tips & Variations

For extra flavor, brush the steak with a little olive oil and garlic before cooking.
Swap stilton for another blue cheese like gorgonzola if preferred.
Add a splash of balsamic vinegar to the onions for a tangy twist.
Use ciabatta or a crusty baguette if sourdough isn’t available.

Storage

These steak sandwiches are best enjoyed fresh, but you can store the caramelised onions and blue cheese mixture separately in airtight containers in the fridge for up to 3 days. Cooked steak can be refrigerated for 1-2 days but may lose some tenderness when reheated. Reheat gently or enjoy cold in a sandwich.

How to Serve

Two open-faced sandwiches are placed on a light blue wooden board. Each sandwich has a base layer of toasted sourdough bread, golden and crisp with holes, some with olive oil shine. On top of the bread are slices of medium-rare steak, pink in the middle with a charred edge. Caramelized onions, dark brown and glossy, are spread over the steak. Small green arugula leaves scatter on top, adding freshness, along with bits of crumbled blue cheese that are pale with blue veins. To the side of the sandwiches, there is an extra slice of toasted bread and a white bowl with more caramelized onions. A serrated knife with a wooden handle lies diagonally against the blue board. The scene is set on a white marbled surface with a red and white striped cloth. A glass of amber beer and a pool of small arugula leaves are visible nearby. 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, you can use ribeye, striploin, or any other tender steak cut. Just adjust cooking times slightly depending on thickness.

How do I know when the steak is cooked to my liking?

For rare, cook about 2 minutes per side; medium is roughly 3 minutes per side. Using a meat thermometer, rare is 50-52°C (122-125°F), medium about 60-63°C (140-145°F).