Every pub menu across Australia has two staples on it: chicken parma (or parmy, depending on your origins!) and a steak sandwich. Usually a cheap cut of steak haphazardly thrown between a roll, I’ve decided to bring this bad boy up a level and create the ultimate deluxe steak sandwich.
What makes this such a Deluxe Steak Sandwich?
To make the ultimate deluxe steak sandwich, it’s all about a combination of flavours and textures. I’ve got chimichurri, homemade potato crisps, caramelised onions and a great quality steak. You can’t make this without one important thing: patience. And, trust me, the payoff is worth it. So, let’s breakdown all the elements that will make up the best steak sandwich you’ve ever had.
Caramelise those onions
There’s a couple of hard truths about caramelised onions: they’re the tastiest things ever, and they take patience and time. There are no shortcuts, but they’re so worth it. It will take at least 45 – 60 minutes but you won’t regret a single second. And the sweetness adds a really necessary depth to the steak sandwich.
Bring the flavour with chimichurri
I looove chimichurri. It is absolutely delicious. Hailing from South America, this heatless and cookless sauce can be used on so many different dishes, or even as a salad dressing. But, this adds moisture and flavour to the steak sandwich that will have you drooling and mopping up the drippings with your roll.
Don’t skimp on the Garlic Butter
That’s right, like when you order a steak and get garlic butter, this sandwich also includes it. A tasty condiment, the garlic in it will give the sandwich a bit of bite, and the velvety, rich butter counteracts the tartness of chimichurri perfectly. These two sauces are a match made in decadent heaven.
Homemade potato chips/crisps
Homemade potato chips are always a crowd pleaser. Using a mandolin, it’s so important to get the potatoes thinly sliced, soaked to get the starch off, and fried. I put the chips inside the sandwich for some texture. The crispiness of the chips is another element that makes this sandwich so irresistible.
The star of the show: steak
The steak has to be the star of the show. I try to use a scotch fillet as I think it’s the best one for a steak sandwich. Cooking it perfectly is so important. Many pubs will cook a steak to medium or even medium-well for a steak sandwich, but it’s all about respecting the piece of meat and giving it the love that it deserves if it was being served on its own.
Roll with it
The bread is the vessel for all this flavour, so it can’t be skimped on. And you’ll need a sturdy baguette to cater to all these delicious ingredients, so make sure it’s a beautiful baguette and you’ll find it being able to take the weight of the taste.
FAQ
Can I use chimichurri on anything else?
Yes! This recipe can use the chimichurri on anything that you fancy. From a chicken salad to a lamb dish, this suits so many different things.
Can I do anything ahead of time?
The chimichurri and garlic butter can definitely be made ahead of time!
Any hints to the steak?
Have it at room temperature when you cook it, it will make it more tender. But you can view all my tips on how to cook the perfect steak here.
If you make this sandwich, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Deluxe Steak Sandwich
Ingredients
Caramelised onions
- 4 large brown onions sliced
- 50 g butter
- 2 tsp extra virgin olive oil
- 1 tbsp sticky balsamic
- sea salt
Potato chips
- 4 waxy potatoes finely sliced
- sea salt
- 1 litre vegetable oil
Garlic butter
- 1 bulb garlic
- 1 tbsp olive oil
- 100 g salted butter at room temp
- 1 large handful parsley finely chopped
- 1 tbsp smoky paprika
- sea salt
- black pepper
Chimichurri
- 30 g parsley
- 1 red chilli finely sliced
- 2 garlic cloves finely sliced
- 1/2 tbsp dried oregano
- 1 cup olive oil
- 2 tbsp red win vinegar
- sea salt
- freshly cracked black pepper
Steak
- 250 g steak scotch fillet
- 75 g Westgold butter salted
- 2 tbsp flakey sea salt
- 1 tsp cracked black pepper
- 1 tbsp olive oil
- 2 sprigs of fresh rosemary
- 4 sprigs fresh thyme
- 3 garlic cloves peeled
Sandwich
- 1 baguette sliced in half
- 30 g shaved pecorino romano
Instructions
Caramelised onions
- Heat the olive oil and butter in a heavy-based deep saucepan over medium heat. When sizzling, add the onions. Immediately reduce the heat to low and cook for 45 minutes – 1 hours, stirring occasionally.
- Once the onions are golden brown, season with a generous amount of salt and drizzle with balsamic glaze. Cook for a further 15 minutes, stirring occasionally. Set to the side.
Potato chips
- Using a mandolin, finely slice the potatoes. Place them into a large bowl filled with ice water and leave to sit for a minimum of 30 minutes. Drain and pat dry with paper towels.
- Heat the vegetable oil in a large pot to 190 degrees Celsius. Working in batches and using a slotted spoon, carefully place the potatoes into the hot oil and cook for 8 – 10 minutes or until golden brown. Remove from the hot oil with a slotted spoon and place onto a cooling rack. Repeat until all chips have been cooked.
- Place the potato chips into a bowl and toss through with lots of flakey sea salt.
Garlic Butter
- Preheat the oven to 200 degrees Celsius.
- Using a sharp knife, slice the top off the garlic bulb, about 2 – 3cm down from the top to expose the raw cloves. Place into a small baking tray or sheet of alfoil and drizzle with olive oil and season with salt and pepper. Cover and bake for 1 hour.
- Leave the garlic to slightly cool or until you are able to handle it. Using your fingers, squeeze the roasted garlic out of their skin.
- Place the garlic into a bowl with the remaining ingredient and combine well with a fork. Set to the side until ready for use.
Chimichurri
- Place all ingredients into a bowl and stir to combine. Taste and season to your liking. Leave to sit for a minimum of 15 minutes to allow the flavours to combine.
- Set to the side and store any leftovers in an airtight container for up to 1 week in the fridge.
Steak
- Bring the steak to room temperature by taking it out of the fridge at least 1 hour before cooking it. Season well with salt and pepper. Pat the seasoning into the steak.
- On a very high heat, bring a cast iron pan to heat and drizzle with olive oil. When there is a slight haze coming from the pan, place your steak into it. Cook for 2 - 2.5 minutes until you get a golden and caramalised crust. Turn the steak over and cook for 2 minutes. After 45 - 60 seconds, toss in the garlic, butter, thyme and rosemary. Allow the butter to melt and baste the steak with the butter while it continues to cook.
- Take the steak off the pan and transfer to a cutting board. Leave to rest for 5 - 10 minutes.
- While the steak is resting, spoon a tablespoon of the garlic butter over the steak and drizzle with the leftover butter in the pan.
Sandwich
- Spread the garlic butter onto each slice of the baguette and cook in a pan on a low – medium heat until toasted and golden brown. Assemble the sandwich by beginning with a layer of caramelised onions, followed by the slices of steak, then the pecorino romano, a tablespoon of chimichurri and lastly a handful of potato chips.
- Top with the second piece of bread, cut in half and serve immediately.
I’m NOT Even A Steak Fan, But All Of This Looks DELICIOUS❣️❣️ It’s That Deliciousness Garlic 🧄 Butter 🧈 & Caramelized Onions❣️❣️❣️
Where Did You Get Your Garlic Roaster & How Much⁉️
Thank you!! It’s from Le Creuset!