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Easy Steak Sandwich – Easy and delicious

Easy Steak Sandwich  – So easy and so luxurious 

There is nothing nicer than the simplicity of a perfect Steak Sandwich, in fact an Easy Luxury Steak Sandwich.

Made with the finest ingredients, the boys will love you forever 🙂 I promise!!

So what do you need for your steak sandwich? 

For this one you use crunchy baked Ciabatta, onions, mushrooms, mature cheddar, melting, watercress or rocket and lovely tender medium rare steak!

It really is a delight, really it is! In fact my mouth is watering just writing this

It’s crunchy and soft and packed with flavour all at the same time!

So so good, my Ex reckons I could sell them for £20 a piece they are so great!

So give it a go……

Easy Luxury Steak Sandwich

The perfect steak for your sarnie

Please make sure you buy the best steak you can, rump is perfect as it’s so full of flavour.

To have  a beautifully tender steak sarnie buy the best you can?!  

Remember to rest your steak and then slice it very finely before you pop it in your sandwich.

And don’t forget those lovely juices in the pan. Drizzle them over the steak on the sandwich 

This sandwich is such a delight and so much more than just a plain old sarnie!

One of our household faves and particularly good on football days …… so I’m told….

Easy Luxury Steak Sandwich

To serve your Steak Sarnie

Serves 2 or one VERY hungry person

So if you really want you could serve it with fries on the side, but to be honest it’s enough on it’s own for sure!

Please have a go

And yes it does taste as good as it looks, if not better

Easy Luxury Steak Sandwich

Drop me a comment let me know what you think.

Just look at the crunchy ciabatta, packed with lovely mushrooms, onions and steak!!!

Yum Yum Yum 

Easy Luxury Steak Sandwich

Oh and if you like this steak sandwich  you may also like my Udon Noodles with steak – so good, go have a look! 

Thanks Clare


  • 200g Rump Steak
  • Drizzle of Olive Oil
  • 1 Clove Garlic – halved
  • 150g Mushrooms, any type sliced
  • 1 Red Onion – sliced thinly
  • Salt & Freshly Ground Black Pepper
  • 3 slices well Matured Cheddar Cheese
  • 1 Part Baked 12′ ish Ciabatta
  • Good handful, Rocket or Watercress or both
  • Any mustard – to taste


Preparation Method

  1.  Preheat the oven to pack instructions on the Ciabatta packet
  2. Remove the Blackwells Rump steak from the fridge – drizzle with olive oil, season and take the halved garlic clove and rub over the raw steak
  3. In a frying pan heat a drizzle of Olive oil and fry your onions and mushroom until tender
  4. In a second frying pan, (get it really hot) and then put your rump steak straight in – you want a sizzle – cook for 2-3 minutes each side, depending on how you like it cooked. Remove from the heat – cover with foil and leave it to rest for at least 6 minutes
  5. Bake your Ciabatta the oven. When baked remove and carefully slice down the middle longways, add 3 slices of mature cheddar to the top half of the Ciabatta and pop in the oven for a couple of minutes to melt (don’t forget it)
  6. Meanwhile slice your rump steak into very fine strips
  7. On the remaining half of Ciabatta add the steak and juices from the pan , then the  onion and mushroom on top of that
  8. Remove the other half of the Ciabatta from the oven and on the Cheese half, add the watercress & rocket and then mustard
  9. Finally pop it together and slice into 3 – Ta Dah!! the most amazing LUXURY STEAK SANDWICH around!
  10. You can serve as is or add some oven baked chips 🙂



Jane says:
Next time I'm over in Essex you must make this for - it looks amazing
    Clare x says:
    It's devine x Of course x
Susan says:
Well again it fantastic eve. Though I use my favourite fillet steak ????
Charlotte Oates says:
This sounds absolutely amazing. When I was younger my Mum would cook steak with mushrooms and onions and a side order of chips for a treat. This sounds just like that but all tucked into a Ciabatta. I'd be tempted to skip the salad part though and just stick to the flavours from my childhood (although I'd keep the cheese because pretty much everything tastes better with cheese!).