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–+ servings
prepping the steak steak sandwich to be eaten

Fancy Steak Sandwich

James Brown
This Fancy Steak Sandwich combines smoky, juicy steak with melted Colby Jack cheese and crispy buttered sourdough. A rich homemade Sauce Robert made with bacon, caramelized onions, beef stock, white wine, mustard, garlic, and herbs takes this steak sandwich to the next level. 
Servings 4
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

Instructions
 

  • 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.
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