Steak & Cheese Sandwich with Spicy Onion Relish

Ingredients

• 2Iceland luxury Gaucho sirloin steaks, fully defrosted for at least 12 hours in the fridge
• A littleolive oil
• A pinchsalt
• 1Borg Bakery ciabatta
• 2 slicescheddar cheese
• 100 gfrozen chopped onions
• 1 tspfrozen chopped chilli
• 2 tspolive oil
• 1 tbspapple cider vinegar
• ½ tbspbrown sugar
• A pinchsalt

Instructions

1. 1

   Plan the timing

   This recipe involves a little multitasking: carry out steps 2, 3 and 4 at the same time.

2. 2

   Temper the steak

   Take the steak out of the fridge, remove its packaging and leave it to sit for about 10 minutes to come towards room temperature.

3. 3

   Bake the ciabatta

   Preheat the oven to 220°C (200°C fan). Once it is hot, bake the ciabatta for 8–10 minutes.

4. 4

   Cook the relish

   Heat 2 tsp olive oil in a small saucepan. When hot, reduce the heat to low-medium, add the onions and chilli, and cook for 10 minutes until they are starting to brown, almost but not quite burnt. Stir regularly so they do not stick. Add the apple cider vinegar and brown sugar, stir to combine, season with salt to taste, then take the pan off the heat.

5. 5

   Cook the steak

   While the onions cook, rub both sides of the steak with a little olive oil and season with a pinch of salt. Heat a saucepan over medium-high heat; once hot, add the steak and cook for 2 minutes for rare, 3 minutes for medium or 4 minutes for well-done. Turn it over and cook for the same length of time on the other side. Remove from the heat, wrap in foil and leave to rest for a few minutes. To melt the cheese onto the steak, place it on top before resting.

6. 6

   Assemble sandwiches

   Slice the steak, cut the ciabatta in half, then layer on the steak, sliced cheese and onion relish. Cut into four portions.

7. 7

   Serve the sandwiches

   Serve.

What is a steak and cheese sandwich?

It is a substantial sandwich built around cooked steak and cheese in bread. This American-style version pairs sirloin and cheddar with a homemade relish rather than relying on elaborate fillings.

The combination works because the rich, savoury steak and cheese meet a relish that is tangy, gently sweet and spicy. Crusty ciabatta gives the filling a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 31g protein, 40g carbs, 22g fat.

The ciabatta and brown sugar provide most of the carbohydrates, while olive oil and cheddar contribute much of the fat. Sirloin supplies the protein, with additional fat from the steak and cheese. Add salad or vegetables alongside to make the plate more balanced.

Why the relish works

Onions: cooking them slowly with chilli lets them soften and brown before the vinegar and sugar bring a sharp-sweet finish. Stir regularly, especially as they begin to colour, so they do not catch on the pan.

Chilli: the small amount adds heat without taking over the steak. Taste the finished relish before serving if you want to gauge its spice.

Manage the cooking time

Multitasking: leave the steak out for about 10 minutes, then start the oven and relish while you cook the steak. The recipe is designed for these stages to overlap.

Resting: wrap the cooked steak in foil and leave it for a few minutes. Adding the cheese before the rest allows the residual heat to soften it.

Choose your steak doneness

Timing: cook each side for 2 minutes for rare, 3 minutes for medium or 4 minutes for well-done, as specified in the recipe. The timings are given for the steaks used in this method.

Slicing: carve the rested steak into slices for easier layering in the sandwich. Keep the slices together until you are ready to assemble.

Get the bread ready

Ciabatta: baking it at 220°C (200°C fan) for 8–10 minutes gives the loaf a warm, crusty exterior. Keep an eye on it towards the end of the baking time.

Assembly: cut the ciabatta in half and layer the steak, sliced cheese and relish over it. Divide the assembled sandwich into four portions.

What to serve alongside

A crisp green salad or a portion of vegetables makes a fresh counterpoint to the rich steak and cheddar. For a more filling meal, serve with oven-baked chips.

Keep extra relish on the side if you like a sharper, more onion-forward bite with each portion.

Recipe notes & tips

• Fully defrost the steaks in the fridge for at least 12 hours, as specified in the ingredient list.
• Stir the onion mixture regularly during its 10-minute cooking time to prevent sticking.
• Use the stated steak timings as a guide for rare, medium or well-done doneness.
• Rest the steak wrapped in foil for a few minutes before slicing.
• Put the cheddar on the steak before resting if you want it to soften from the residual heat.

Variations

• Adjust the heat: use less chilli for a milder relish.
• Try another cheese: swap the cheddar for a cheese that melts well.
• Add greens: tuck a handful of salad leaves into the ciabatta before serving.
• Use a different roll: replace the ciabatta with another crusty bread.
• Serve extra relish: offer any remaining onion mixture at the table.

Common mistakes to avoid

• Rushing the onions: they need 10 minutes to start browning; keep the heat at low-medium and stir regularly.
• Letting the onions catch: stir often and remove them from the heat after adding the vinegar and sugar.
• Skipping the steak rest: wrap it in foil and leave it for a few minutes before carving.
• Overcooking the steak: follow the recipe's per-side timings for your preferred doneness.
• Leaving out the cheese too late: add it before the steak rests if you want it to melt.

How to store

Store leftover steak, relish and bread separately in covered containers in the fridge and use within 2 days. Reheat the steak and relish until hot, then assemble with freshly warmed or toasted ciabatta; the assembled sandwich is best eaten straight away.

Frequently asked questions