Pub Steak Sanga

Written By Rhys Gard

Aussie Pub-Style Steak Sandwich

There’s a big difference between a good steak sandwich and a proper pub steak sandwich. It’s all about balance — juicy, well-rested steak, sweet and rich caramelised onions, sharp cheddar, and just enough sauce to bring it all together without overpowering it.

This version leans into those classic pub flavours, with red wine onions, a quick homemade aioli, and toasted Turkish bread that holds everything together. It’s simple, but done right, it’s exactly what you want.

Serves 1

Ingredients

Steak Sandwich

  • 1 scotch fillet steak (180–200g)

  • 2 onions, sliced

  • 1–2 tbsp red wine

  • 1 tsp brown sugar

  • Salt, to taste

  • Bitey cheddar, grated

  • 1 Turkish bread roll or portion, halved

  • Butter, for toasting

  • Handful of rocket leaves

  • Seeded mustard

Aioli

  • 1 whole egg

  • 1 tsp Dijon mustard

  • 1 clove garlic

  • ~1 cup neutral oil (added gradually)

  • Dash of vinegar

  • Squeeze of lemon juice

  • Salt and pepper, to taste

Method

1. Caramelise the onions

Place sliced onions in a pan over medium heat with a little oil or butter. Cook slowly, stirring occasionally, until soft and deeply golden.

Add the red wine, brown sugar and a pinch of salt. Cook until reduced and jammy. Set aside.

2. Make the aioli

In a tall jug, combine the egg, Dijon mustard and garlic. Using a stick blender (or whisk), slowly add the oil while blending until thick and emulsified.

Finish with a dash of vinegar, a squeeze of lemon, and season with salt and pepper. Set aside.

3. Cook the steak

Season the scotch fillet generously with salt.

Heat a pan over high heat and add a little oil. Cook the steak to your liking, ensuring a good crust forms on both sides.

Remove from the pan and rest for several minutes before slicing.

4. Toast the bread

Butter the Turkish bread and toast in a pan or under a grill until golden.

Top with grated cheddar while still hot so it melts slightly into the bread.

5. Assemble

Spread aioli on the base of the bread.

Layer with rocket, caramelised onions, and sliced steak. Finish with a smear of seeded mustard on the top half.

Close the sandwich, slice, and serve immediately.

Notes

  • Resting the steak is key — it keeps it juicy and prevents the sandwich from becoming soggy.

  • The onions can be made ahead and reheated.

  • Adjust the aioli acidity to your taste — a little more lemon will brighten everything up.

Rhys Gard
Next

Pub Style Sauces