Steak sandwich with whipped goat’s cheese butter

 In Dinner/Supper, Lunch, Meat, Recipes, Sandwiches


Get all our recipes sent to you for FREE!
Email address
First Name

Grilled bread topped with succulent grilled steak, Balsamic-glazed mushrooms and whipped goat’s cheese butter.

Steak sandwich with goat's cheese butter

Listen, let’s not beat around the bush here. This sandwich is all that and then some. If I do say so myself.

Steak sandwich with goat's cheese butter

There’s just something about a steak sandwich, isn’t there? All that grilled, beefy goodness on good bread? Who could resist. And even though good steak and good bread are all you really need, it’s most definitely not all I’ll be giving you today. When I thought of ways to take this sandwich to another level, mushrooms, onions and goat’s cheese kept popping up in my head. I mean, obviously these things are all wonderful together but I wasn’t completely sure how it would all work out. As is the case when I can’t make up my mind, I just started cooking and allowed my natural instincts to take over. And aren’t you glad they did?

Steak sandwich with goat's cheese butter

I fried the onions and mushrooms until they were a deep, golden brown and were starting to caramelize before adding a generous glug of Balsamic vinegar and seasoning. The Balsamic glazed the vegetables in the most luscious way and I knew the sweet-tangy flavours would work well with the savoury, grilled steak. The most obvious way to use the goat’s cheese was to simply smear it onto the bread but I was after something adding extra juiciness to the sandwich as well and well, I was a little scared the chalkiness of the cheese would be a little drying. That’s when I spotted the butter sitting on the counter, begging to be included in this sandwich party. I whipped the butter and goat’s cheese together and you guys. No but seriously now. This tangy-salty-goaty-buttery concoction was everything you could hope for it to be. And it added the perfect amount of moisture to the sandwich.

Whipped goat's cheese butter

Seriously, do yourself a favour and go out and buy these ingredients and get cooking. I can almost guarantee you won’t be disappointed.

Steak sandwich with goat's cheese butter

Steak sandwich with goat's cheese butter
Print Pin
4.41 from 5 votes

Steak sandwich with whipped goat's cheese butter

Grilled bread topped with succulent grilled steak, Balsamic-glazed mushrooms and whipped goat's cheese butter.
Course Meat, Sandwich
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 -4 sandwiches
Author Alida Ryder


for the steak

  • 2 x 200g rib-eye steaks
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 sprigs fresh rosemary chopped
  • 1 garlic clove sliced
  • salt & pepper to taste

for the Balsamic mushrooms and onions

  • 1 large onion thinly sliced
  • 250 g mushrooms thinly sliced
  • 1 garlic cloves crushed
  • salt & pepper to taste
  • 2 tablespoons Balsamic vinegar

for the goat's cheese butter

  • 100 g fresh goat's cheese I used Chevre
  • 50 g butter room temperature

for the sandwich

  • Bread of your choice
  • fresh leaves of your choice I used parsley but Rocket or baby spinach would also work well


  • Place the steaks on a plate/in a dish suitable for marinating.
  • Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together then pour over steaks and rub in.
  • Allow to marinate for at least 15 minutes but ideally for an hour or two.
  • To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize. Season to taste and add the Balsamic vinegar then remove from the heat and set aside.
  • When the steaks have marinated, heat a griddle pan over high heat then grill the steaks until cooked to your preference. Remove from the pan and allow to rest for at least 10 minutes covered with foil before slicing.
  • Whip together the goat's cheese and butter and set aside.
  • Toast the bread then spread with the goat's cheese butter.
  • Top with the grilled steak, mushrooms and onions and fresh parsley.
  • Serve immediately.



Previous Post
Next Post
Recommended Posts
Showing 11 comments
  • Cyndi

    I made this tonite and tweaked it just a little for my taste by using homemade herbed butter with my goat cheese and also on my bread prior to cooking it on my grill pan. I used a crusty french bread from the local bakery and filets rather than ribeyes. The marinade is delicious and I week be using it for other recipes!

  • Reply

    oh my gosh what an epic sandwich! it looks amazing. and i can’t get enough of that whipped goat’s cheese butter too – definitely something i need to try!

    • Alida Ryder

      Thanks Thalia! That whipped goat’s cheese butter is everything right now! 🙂

    • Julia

      What kind of bread did you use?

      • Alida Ryder

        If I remember correctly that was a classic ciabatta but you could honestly use any bread. Sourdough would be particularly awesome!

  • Jody

    I made this last week and it was a huge hit with everyone! Super yummy!

    • Alida Ryder

      Oh, I’m so glad to hear that! It’s a favourite in our house!

  • Sabrina

    This looks mouth-watering!

pingbacks / trackbacks

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Get all our recipes sent to you for FREE!
Email address
First Name
Vietnamese prawn salad with soy-lime dressing