Steak sarnies with sticky onions & blue cheese

Enjoy the classic combination of steak and blue cheese on delicious sourdough for a simple but special lunch

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 1026
  • fat 49g
  • saturates 20g
  • carbs 84g
  • sugars 0g
  • fibre 6g
  • protein 58g
  • salt 3.38g


  • 2 tbsp unsalted butter
  • 1 red onion, thinly sliced
  • 2 tbsp Worcestershire sauce
  • ½ tbsp light brown soft sugar
  • 40g stilton, crumbled
  • 2 tbsp mayonnaise
  • 1 large sirloin or rump steak (about 350g)
  • 4 slices sourdough bread
  • handful of rocket, to serve


  1. Melt the butter in a frying pan over a medium heat and fry the onion with a pinch of salt for 15 mins until golden brown. Add the Worcestershire sauce and sugar, and fry for a further 5 mins, or until the onions are sticky and caramelised. Remove from the heat and set aside. 

  2. Mix the stilton with the mayonnaise and season with freshly ground black pepper. Set aside.

  3. Season the steak on both sides. Heat a griddle pan over a high heat and cook the steak for 2-3 mins on each side (2 mins for rare or 3 mins for medium). Remove to a board, cover and leave to rest for 10 mins. Thinly slice the steak.

  4. Toast the sourdough slices, then spread with the blue cheese mixture. Top with the steak, caramelised onions, rocket and a grinding of black pepper, then serve two open-faced sandwiches per person.

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