This steak sandwich is the most delicious way to use grilled steak. Served on crusty bread with whipped goat’s cheese butter and Balsamic mushrooms, it’s the perfect easy lunch or dinner recipe.
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?
I fried the onions and mushrooms until they were a deep, golden brown and were starting to caramelize before adding a a few tablespoons of Balsamic vinegar and seasoning. The Balsamic vinegar glazed the vegetables in the most luscious way and I knew the sweet-tangy flavours would work well with the juicy steak. The most obvious way to use the goat’s cheese was to simply smear it onto the bread but I was after something to add more juiciness. 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 creaminess to the sandwich.
How to make a steak sandwich
Mix together olive oil, lemon juice, finely chopped rosemary, garlic, salt and pepper. Place steaks in a dish suitable for marinating then pour over the marinade. Allow to marinate for at least 15 minutes but up to 8 hours. Fry the mushrooms and onion in a large, hot skillet until golden brown. Add the Balsamic vinegar and allow to cook for another minute or two until the mushrooms are glazed with the Balsamic. To make the goat’s cheese butter, whip together room temperature butter and soft goat’s cheese until creamy.
To cook the steak, preheat a stove-top grill over medium high heat. Place the steaks on the hot grill and allow to cook for 4-5 minutes a side or until cooked to your preference. Remove the steaks from the grill and allow to rest for 5 minutes before slicing. Top slices of crusty bread with a generous dollop of the butter then add slices of grilled steak. Top with the mushrooms and serve.
What steak to use for sandwich
Any cut of steak that is tender and flavorful will be perfect on this sandwich. Rib-eye, sirloin and rump are all good choices.
- Grilled steak with blistered tomatoes
- My mom’s Chicken Fried Steak
- Steak salad with tomatoes and goat’s cheese
- Easy Portuguese prego rolls
Steak sandwich with whipped goat's cheese butter
for the steak
- 2x 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.
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!
Thalia @ butter and brioche
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!
Thanks Thalia! That whipped goat’s cheese butter is everything right now! 🙂
What kind of bread did you use?
If I remember correctly that was a classic ciabatta but you could honestly use any bread. Sourdough would be particularly awesome!
I made this last week and it was a huge hit with everyone! Super yummy!
Oh, I’m so glad to hear that! It’s a favourite in our house!
This looks mouth-watering!