The Proper Job Steak Caramelised Onion Sandwich

Proper Job Steak Sandwich

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Preparation time:20 Mins

Cooking time:60 Mins

Servings:4 servings

Ingredients:

• 3 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil (for onions)
• 1 teaspoon packed brown sugar (optional)
• 1 teaspoon balsamic vinegar
• 1/2 cup full-fat mayonnaise
• 2 tablespoons prepared horseradish sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper (for mayo)
• 5 lbs sirloin or rump steak
• 1 tablespoon olive oil (for steak)
• Flaky sea salt, to taste
• Coarsely ground black pepper, to taste
• 8 slices thick-cut sourdough bread
• 2 cups watercress or rocket (arugula)
• 4 slices mature English Cheddar cheese (optional)

Instructions:

• Prepare the Onions: Heat butter and 1 tablespoon of oil in a large skillet over medium-low heat. Add sliced onions, salt, and sugar (if using). Cook slowly, stirring every 5–10 minutes, for 45–60 minutes until deeply browned and sweet. Stir in balsamic vinegar during the final 5 minutes. Keep warm or set aside.
• Mix the Horseradish Mayo: In a small bowl, whisk together mayonnaise, horseradish sauce, Dijon mustard, lemon juice, and pepper until fully combined and smooth. Taste and adjust seasoning.
• Slice and Season the Steak: Ensure the steak is very cold. Using a sharp knife, slice the steak against the grain into thin strips (about 1/8 inch thick). Toss the sliced steak lightly in a bowl with 1 tablespoon of olive oil, salt, and pepper.
• Sear the Steak: Heat a large frying pan or griddle over high heat until smoking hot. Sear the steak in small batches for only 60–90 seconds per side until nicely browned but still juicy. Set aside.
• Assemble the Sandwich: Lightly toast or grill the sourdough slices until golden. Spread a generous layer of horseradish mayo on both inner sides of the bread slices.
• Build the Sandwich: On the bottom slice, layer the warm, seared steak mixture. If using cheese, place it directly over the warm steak to soften slightly.
• Top and Finish: Pile a generous mound of the caramelised onions over the steak, followed by a handful of fresh watercress. Top with the second slice of bread. Slice cleanly on the diagonal and serve immediately.

Nutrition Facts

Calories:1717 kcal

Protein:20.1 g

Fat:74.8 g

Carbs:69.8 g

Fiber:8.4 g

Sugar:0.0 g

Sodium:8927 mg

Recipe Info

Category:Main Course, Sandwich

Cuisine:British

Why This 'Proper Job' Steak Sandwich Redefines Comfort Food

There are few culinary creations as universally satisfying as a perfectly executed sandwich. Forget flimsy fillings and damp bread; we are talking about a truly substantial meal between two slices of toasted goodness. This Steak Sandwich Recipe we are diving into today elevates the classic pub offering into something truly memorable. It’s the kind of hearty, flavour-packed experience that slots perfectly into the category of Comfort Food Sandwiches , delivering that essential hit of savoury richness when you need it most. We’re aiming for tender steak, a sweet-sharp counterpoint from slow-cooked onions, and a piquant spread that ties everything together—a genuine Best Steak Sandwich contender that demands your attention.

The Quest for the Ultimate Tender Slice: Our Sandwich Philosophy

Creating the ultimate Steak Sandwich isn't about haste; it’s about respecting each component. Our philosophy centres on maximizing flavour extraction from simple, high-quality ingredients. While some might opt for a quick sear and immediate assembly, we dedicate the necessary time to develop deep, complex layers, ensuring that every bite of this Easy Steak Sandwich variation provides depth rather than just bulk.

Elevating the Pub Classic: Flavour Meets Simplicity

The magic lies in the marriage of textures: the slight resistance of the perfectly seared crust on the beef, the yielding softness of the onions, and the firm, yielding chew of the bread. We achieve this balance by focusing our energy on two key elements: the slow caramelisation of the alliums and the precise cooking of the beef. This thoughtful approach moves the sandwich far beyond its casual reputation.

Decoding the Perfect Steak Cut for Maximum Juiciness

Choosing the right cut is foundational to any successful Steak Sandwich Ideas list. While premium cuts are tempting, we look for cuts that offer excellent marbling and break down well when thinly sliced. For this specific build, focusing on sirloin or rump steak ensures a great balance between tenderness and beefy flavour, crucial when you need the meat to remain succulent after resting and slicing.

Beyond Basic: What Makes Our Recipe Shine

What truly separates this from the everyday version is the dynamic flavour profile provided by the creamy, sharp horseradish mayo and the optional tang of English Cheddar melting over the warm meat. This isn't just beef on bread; it’s a carefully engineered stack where the punchy sharpness cuts beautifully through the richness of the beef and the deep sweetness of the onions.

The Arsenal: Sourcing Top-Tier Components for Your Creation

A great sandwich is only as good as its parts. For this robust filling, you need ingredients that can stand up to high heat and bold seasoning. We require sharp elements to balance the fat, and sturdy foundations to manage the juicy contents.

Choosing Your Beef: Flank, Sirloin, or Ribeye?

For optimal results in this recipe, we recommend using roughly 1.5 pounds of well-marbled sirloin or rump steak, trimmed carefully to remove any tough silver skin. If you prefer a richer flavour profile that verges on decadence, ribeye is a superb substitute, though it will require even more vigilance to prevent overcooking during the sear. Flank steak, when sliced properly against the grain, is also an excellent, leaner choice.

Essential Condiments: The Punchy Aioli and Pickled Elements

The spread is non-negotiable. We eschew simple mustard for a homemade Steak Sandwich Sauce Recipe —specifically, a vibrant Horseradish Mayo. Mixing high-quality full-fat mayonnaise with freshly prepared horseradish sauce, a touch of Dijon mustard for emufication, and a squeeze of fresh lemon juice provides the necessary acidic lift to cut through the inherent richness of the steak.

Bready Foundations: Selecting Bread That Won’t Collapse Under Pressure

The vessel must be strong. Sourdough, with its slightly open crumb and wonderfully crisp crust, is our primary recommendation. Alternatively, a hearty, rustic loaf or even high-quality Steak Sandwich on Ciabatta works beautifully. The key is to select bread that can be thoroughly toasted—you need firmness to absorb juices without dissolving into mush.

Phase One: Developing Deep Flavour in the Caramelised Onions

This stage demands patience, but it is the most rewarding aspect of the flavour development. We are aiming for onions that have collapsed entirely, turning mahogany brown and intensely sweet, providing a beautiful textural contrast to the seared beef. Start by melting two tablespoons of butter alongside one tablespoon of olive oil in a large, heavy-bottomed skillet over medium-low heat. Introduce three large, thinly sliced yellow onions, sprinkling them with salt, and maybe a tiny teaspoon of packed brown sugar if your onions aren't naturally sweet. Cook them slowly for a full 45 to 60 minutes, stirring every few minutes. If they threaten to catch, add a teaspoon of water. In the final five minutes, deglaze the pan with a teaspoon of balsamic vinegar to deepen the colour and flavour complexity.

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Slicing Technique: The Secret to Melt-in-Your-Mouth Steak Sandwich

Even the best cut of beef will be chewy if sliced incorrectly. This step is crucial for achieving the melt-in-your-mouth texture expected of a premium Steak Sandwich . The beef must be sliced against the grain —perpendicular to the direction of the muscle fibres. For the thinnest possible slices, placing the trimmed steak in the freezer for about 30 minutes prior to slicing makes the process much cleaner and yields thinner, more manageable strips ready for quick searing.

The Final Assembly: Layering for Structural Integrity

Assembly must be swift, as we want the steak and onions warm when they meet the cool, creamy sauce.

Perfecting the Sear on Your Steak (No Overcooking Allowed)

Once your steak strips are seasoned with salt, pepper, and a light coating of olive oil, heat your second large frying pan or griddle to smoking hot. Sear the seasoned beef in small batches—overcrowding leads to steaming, not searing. Cook for just 60 to 90 seconds per side. The goal is a beautiful, dark crust while keeping the interior a juicy medium-rare to medium. Immediately remove the steak from the heat to prevent carryover cooking.

Building the Umami Base: Deglazing the Pan for Maximum Impact

Don't waste those delicious brown bits (fond) left in the searing pan! This is pure umami. While the steak rests briefly, return the pan to the heat, add a splash of beef broth or red wine, and scrape up all the flavourful residue. This concentrated liquid can be drizzled over the steak strips before they enter the sandwich, adding another layer of savoury depth.

Quick-Toast Tactics for Crispy, Yet Pliable Bread

While the steak is resting, lightly grill or toast your eight slices of sourdough. The bread should be crisp enough to hold its shape when loaded but not so brittle that it crumbles upon the first bite. Generously spread both internal surfaces of the bread with the prepared horseradish mayo; this acts as a fat barrier, preventing the bread from immediately absorbing the meat juices and becoming soggy.

Variations on the Theme: Customizing Your Steak Sandwich Experience

While the core recipe is sensational, the beauty of this format allows for incredible customization. It is easy to pivot this into different national styles, exploring myriad Steak Sandwich Ideas .

From Philly Style to French Dip: Inspired Ingredient Swaps

To transform this into a nod toward the classic Philly Cheesesteak, skip the horseradish mayo entirely. Instead, pile the hot, thinly sliced steak into the roll and immediately cover it with thin slices of Provolone or Mozzarella, allowing the residual heat to melt it gorgeously. For a French Dip influence, assemble without the onions or mayo, serve the steak open-faced, and present a small ramekin of hot, rich beef broth (au jus) on the side for dipping. For something bright, consider swapping the mayo for a vibrant Steak Sandwich with Chimichurri .

Quick-Toast Tactics for Crispy, Yet Pliable Bread

The bread must not be flimsy. Toasting your sourdough slices until golden brown and firm is essential. A good, stiff toast acts as the scaffolding for the filling.

Troubleshooting & Flavor Maximization Tips

Even the best recipes hit small snags. Knowing how to adjust on the fly ensures your sandwich experience remains stellar.

Resting Time: The Crucial Intermission Before Serving

Resist the urge to slice and serve the steak immediately after searing. Allowing the beef to rest for five minutes before slicing redistributes the internal juices. This ensures that when you do slice, those valuable, flavourful liquids stay within the meat rather than escaping onto your cutting board.

Storing Leftover Steak Components for Later Glory

If you happen to have leftover caramelised onions or prepared horseradish mayo, store them in airtight containers in the refrigerator. The onions will keep their flavour for several days and can be added to scrambled eggs or pasta sauces. The remaining mayo is fantastic as a dip for roasted vegetables or added to burgers the next day. This recipe components store exceptionally well for future Easy Steak Sandwich creations.