Steak & stilton bruschetta

These open steak sandwiches are ready in a flash and make for a substantial and easy meal

  • Prep:5 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 529
  • fat 31g
  • saturates 14g
  • carbs 23g
  • sugars 1g
  • fibre 1g
  • protein 42g
  • salt 1.69g


  • 1 large steak, such as sirloin, rib-eye or rump
  • 1 tsp olive oil
  • 1 ciabatta bread roll, halved
  • 1 tsp Dijon mustard
  • handful watercress
  • 50g Stilton
  • splash balsamic vinegar


  1. Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

  2. Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

  3. Cut the steak in half, sit on top of the watercress, then crumble over the Stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

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