A Fancy Steak Sandwich isn’t just any meal; it’s an exciting flavor adventure. The magic starts with how we cook the steak using a method called “reverse sear.” This is done on a charcoal grill, which adds a special smoky taste you can’t get from cooking it any other way. This method makes sure the steak cooks evenly and stays juicy and tender, making it the perfect filling for our sandwich.

The ingredients we use are chosen to match perfectly with the steak. A sprinkle of your favorite steak rub boosts the meat’s flavor, while sourdough bread brings a slight tang that makes the sandwich even more delicious. The Colby Jack cheese melts over the bread, adding a smooth, creamy texture that ties everything together beautifully.

Then there’s the Sauce Robert, a fancy steak sauce that truly stands out. It’s made from reduced beef stock, caramelized onions, bacon, and a hint of mustard, all coming together to create a deep, rich flavor. Adding a bit of lemon and red wine vinegar gives the sauce a nice balance of acidity, which complements the steak perfectly. Making this sauce shows the power of combining simple ingredients to create something truly special.

Ingredients List

For the Steak Sandwich:

Steak (for reverse searing)
Favorite steak rub
Sourdough bread
Butter (for toasting bread)
Shredded Colby Jack cheese

For the Fancy Steak Sauce (Sauce Robert):

2 liters beef stock (reduced to 500ml)
2 tbsp butter
2 whole brown onions, thinly sliced
3 rashers streaky bacon, thinly sliced
2 cloves garlic, thinly sliced
200ml dry white wine
2 tsp wholegrain mustard
1 sprig of thyme
Crushed black pepper
Salt to taste
Lemon juice to taste
1 tsp red wine vinegar
15g unsalted butter, cut into cubes
Handful chopped parsley

Instructions:

Begin by preparing the steak. Season it generously with your favorite steak rub. Heat your charcoal grill and sear the steak directly over the heat for 90 seconds on each side, achieving a nice crust. Then, move the steak to a cooler part of the grill, away from direct heat, and add hickory smoke chips to the charcoal. Continue cooking the steak until it reaches an internal temperature of 128°F for a perfect medium-rare. Let the steak rest.

Meanwhile, prepare the sourdough bread. Butter each slice and toast them in a pan until they are golden and crispy. On one slice of bread, add shredded Colby Jack cheese and let it melt slightly, forming the base of your sandwich.

For the Sauce Robert, start by frying the bacon slices in a little oil over medium heat until the fat renders and the bacon becomes crispy. Remove the bacon and add the sliced onions to the same pan. Cook until they start to soften, then increase the heat to caramelize them to a golden brown. Add the thinly sliced garlic and thyme, cooking for a few more minutes.

Deglaze the pan with dry white wine, reducing the liquid by half. Season with black pepper, then add the reduced beef stock and return the bacon to the pan. Let the sauce simmer, seasoning with salt to taste, until it thickens slightly. Stir in the wholegrain mustard, then add lemon juice, Maldon salt, and red wine vinegar to adjust the flavor.

Remove the pan from the heat and incorporate cold butter cubes, stirring constantly to emulsify the sauce. Mix in the chopped parsley for a fresh touch. If desired, strain the sauce for a smoother texture.

Below is a printable recipe card!

prepping the steak steak sandwich to be eaten

Fancy Steak Sandwich

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Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Steak Sandwich:

Steak for reverse searing
Favorite steak rub
Sourdough bread
Butter for toasting bread
Shredded Colby Jack cheese

For the Fancy Steak Sauce (Sauce Robert):

2 liters beef stock reduced to 500ml
2 tbsp butter
2 whole brown onions thinly sliced
3 rashers streaky bacon thinly sliced
2 cloves garlic thinly sliced
200 ml dry white wine
2 tsp wholegrain mustard
1 sprig of thyme
Crushed black pepper
Salt to taste
Lemon juice to taste
1 tsp red wine vinegar
15 g unsalted butter cut into cubes
Handful chopped parsley

Method

Season steak with steak rub and sear on a charcoal grill, 90 seconds per side, then smoke indirectly until 128°F internal temperature.
Toast buttered sourdough bread in a pan; add shredded Colby Jack cheese to one slice to melt.
Fry bacon until crispy, remove, then caramelize onions and garlic in the same pan; add thyme.
Deglaze pan with white wine, reduce, add reduced beef stock and bacon back to the pan.
Simmer sauce, season with salt, add mustard, lemon juice, Maldon salt, and vinegar.
Off the heat, blend in cold butter cubes and stir in chopped parsley. Strain if desired for smoothness.

Crafting this Fancy Steak Sandwich is a journey of flavors, from the smoky, perfectly cooked steak to the rich, nuanced Sauce Robert. Each bite is a celebration of textures and tastes, making this more than just a meal; it’s a culinary adventure. Whether enjoyed as a weekend treat or a way to impress guests, this sandwich is sure to leave a lasting impression. Remember, great cooking is about more than just the recipe—it’s about the love and care you put into every step.