Mamta's Kitchen

Steak Sandwich

Steak Sandwich

Steve Lister


This roll is a complete meal in itself. It is easy to put together and quite filling for hungry people! Here I have used thin slices of beef, but you could use a thicker slice of a good quality steak, cooked to your taste ( medium rare or well done). I have used beef steak, but you could use sliced lamb, pork or chicken. Makes 2

Also see BBQ Selection and Marinade Selection.


  • 2 Bread Rolls, one per person. I use long ones that I make at home.

  • For Fillings

  • 1 small tomato per sandwich

  • 1/2 onion, finely sliced, per sandwich

  • Balsamic vinegar

  • 1-2 tsp. made Mustard of your choice (Dijon, English or in my case Polish )

  • A few slices of cucumber, thin

  • Olive oil for frying

  • For Steak filling

  • 500 gm. approximately of thinly sliced steak. The amount of meat is a personal choice


  1. Making Topping

  2. Slice the tomatoes, drizzle balsamic vinegar over them, line on a tray and cook in a hot oven until nicely softened.

  3. Heat olive oil in a pan and fry the onions until soft and browned. Keep aside, preferably in a warm oven.

  4. Frying the Steak

  5. Beat steak with a wooden mallet (a kind of kitchen hammer made of wood or metal) or with the back of a thick heavy knife. This will tenderise the meat.

  6. Sprinkle with salt and pepper

  7. Fry slices in hot pan or griddle, until a nice brown colour on both sides.

  8. Creating the sandwich

  9. Slice the bread roll in half and butter cut surfaces.

  10. Put a layer of cucumber across the bottom slice.

  11. Stack the meat on top of cucumber.

  12. Cover the meat over with fried onions.

  13. Place a layer of tomatoes, pressing gently.

  14. Smear the top slice of the roll with mustard and place on top of the fillings.

  15. Serve! Some people serve it with a small pot of thin?ish gravy or pepper sauce.

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