Chilli Cheese Steak Sandwich

Ingredients

• 4 piecesbread
• 2 tbspsriracha
• 2 tbspsweet chilli sauce
• 2 cups (about 225 g)shredded cheddar cheese
• 4 tspchilli oil
• 215 glamb leg steak
• 2 tbspbutter
• to tastesalt

Instructions

1. 1

   Cook the steak

   Pan-fry the steak with the butter and salt until it is cooked to your liking.

2. 2

   Rest and slice

   Leave the steak to rest, then cut it into strips.

3. 3

   Sauce the bread

   Spread 1 tbsp of sweet chilli sauce on one piece of bread and 1 tbsp of sriracha on another.

4. 4

   Add the cheese

   Sprinkle about 3/4 cup of cheese over the bread with sriracha.

5. 5

   Layer the steak

   Arrange the steak strips over the cheese, then drizzle over some butter from the frying pan and 2 tsp of chilli oil.

6. 6

   Top with cheese

   Add about 1/4 cup of cheese over the steak.

7. 7

   Close the sandwich

   Place the piece of bread with sweet chilli sauce on top.

8. 8

   Bake the sandwich

   Bake at 180°C for 15 minutes.

What is a chilli cheese steak sandwich?

It is a hot sandwich built around sliced steak, melted cheese and chilli sauces. The recipe details do not specify a particular regional origin, so this version is best understood as a spicy, cheese-heavy take on a steak sandwich.

Sweet chilli sauce brings a sugary, gentle heat, while sriracha adds a sharper chilli flavour. Baking the assembled sandwich helps the cheddar melt through the steak.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 34g protein, 40g carbs, 34g fat.

The bread and sweet chilli sauce contribute most of the carbohydrates, while cheddar, butter and chilli oil supply much of the fat. The lamb and cheddar provide most of the protein. Pair a sandwich with salad or another vegetable side to add freshness to the plate.

Choosing the steak

Lamb leg: The recipe uses a 215 g lamb leg steak, which brings a richer flavour than beef. Cook it to your preferred doneness, then rest it before slicing.

Slicing: Cut the rested steak into strips so it is easier to distribute across the bread and bite through.

Balancing the sauces

Sweet chilli: Spread this on one slice of bread for sweetness and a milder chilli note.

Sriracha: Use the other slice for a more direct chilli kick. Keeping the sauces on separate pieces makes it easier to balance their flavours in each bite.

Getting the cheese layers right

First layer: Put cheddar over the sriracha-coated bread before adding the steak. This gives the meat a cheesy base as the sandwich bakes.

Top layer: A little more cheese over the steak helps bind the filling. The recipe calls for roughly 3/4 cup beneath the steak and 1/4 cup on top.

Using the pan butter

Butter: The steak is fried in butter, and some of the pan butter is drizzled over the filling. This carries savoury flavour into the sandwich.

Chilli oil: Add the oil over the steak before closing the sandwich. It adds another layer of heat, so use care when pouring it.

Baking and checking

Oven: Bake at 180°C for 15 minutes, as directed. The recipe does not specify whether the oven should be fan-assisted.

Doneness: Check that the cheese has melted and the bread is hot through before serving. If the bread is colouring quickly, keep an eye on it for the remainder of the baking time.

What to serve alongside

Fresh side: A crisp green salad or sliced tomatoes can bring freshness alongside the rich cheese and butter.

Heartier side: Serve with oven chips or a simple slaw if you want a more substantial meal. Keep any extra chilli sauce on the side so everyone can adjust the heat.

Recipe notes & tips

• Let the steak rest before slicing so it is easier to cut into neat strips.
• Slice the steak across the grain where possible for a more tender bite.
• Spread the sauces over the bread rather than pouring them into one spot.
• Drizzle the pan butter carefully so the filling is moist but not swimming in fat.
• Check the sandwich near the end of baking, as bread can brown at different rates.

Variations

• Use beef: Swap the lamb steak for a steak you enjoy, and cook it to your preferred doneness.
• Adjust the heat: Reduce the sriracha for a milder sandwich or add more at the table for extra kick.
• Change the cheese: Try a mature cheddar for a stronger flavour, keeping the same amount.
• Add onion: Cook sliced onion in the pan after the steak and add it to the filling.
• Use different bread: Choose sturdy slices that can hold the steak and sauces during baking.

Common mistakes to avoid

• Slicing too soon: Rest the steak first so it is easier to cut and handle.
• Overcooking the steak: Cook it to your liking in the pan, as it will also spend 15 minutes in the oven.
• Uneven filling: Spread the steak strips and cheese across the bread so each portion gets some of both.
• Too much pan butter: Drizzle it over the filling in moderation to avoid making the bread soggy.
• Skipping the oven check: Look in near the end of the 15 minutes to ensure the bread is not browning too quickly.

How to store

For best texture, eat the sandwich freshly baked. If you have leftovers, refrigerate them promptly in a covered container and use within 2 days; reheat in an oven until hot through, as microwaving can soften the bread.

Frequently asked questions