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Steak & caramelised onion sandwiches

Steak and caramelised onion sandwiches

Total Time
35 min
10 min
25 min
With slow-cooked caramelised onion and a tangy horseradish sauce, this popular pub-style sandwich is great for a hearty weekend lunch. For extra flavour, cook the steaks on a barbecue grill and enjoy your sandwich al fresco.


Brown onion

1 large, thinly sliced

Beef sizzle steak, raw

360 g, (4 x 90g steaks), (see tip)

White sourdough bread

280 g, (8 x 35g slices), toasted


30 g, baby leaves

Oil spray

2 x 3 second spray(s)

Low-fat mayonnaise

2 tbs

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tsp

Horseradish cream

2 tsp


  1. Lightly spray a large non-stick frying pan with oil and heat over medium–low heat. Cook onion for 20–25 minutes, stirring often, until soft and golden brown (reduce heat if onion is browning too quickly).
  2. Meanwhile, to make horseradish sauce, combine all ingredients in a small bowl.
  3. Lightly spray a large, non-stick frying pan with oil and heat over high heat. Season steaks with salt, then cook for 1 minute each side. Transfer to a clean plate to rest for 3 minutes. Cut steak into thick strips. Spread toast slices with horseradish sauce. Layer steak, onions and rocket between toast slices to make 4 sandwiches. Serve immediately.


COOK'S TIP: Sizzle steaks (or minute steaks) are very thin and lean. The key is to bring them to room temperature then cook quickly over high heat as they become tough if overcooked.