Budgee Valley Steak Sandwich

Budgee Valley Steak Sandwich



Quick Garlic Aioli 

  • 3/4 cup mayonnaise , preferably whole egg
  • 1 large garlic clove , minced

Caramelised Onion

  • 3 large onions , peeled and finely sliced (brown, white or yellow)

  • 40 g / 3 tbsp butter

  • 2 tbsp brown sugar

  • 1 tbsp balsamic vinegar

  • 1/4 tsp salt & pepper

Steak Sandwich

  • 600 - 700g Budgee Valley Beef Rib Fillet sliced thin

  • Salt and pepper

  • 1 tbsp vegetable oil

  • 2 tomatoes, thickly sliced

  • 60 g cos, rocket or lettuce of choice

  • Mustard (I use American)

  • Sourdough or Turkish bread (or 4 rolls of choice)



1.  Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days tops).

2.  Caramelised Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.

3. Steak: Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.  Heat oil in a pan over high heat (or heat BBQ). Cook steak to your liking (we recommend medium well for a steak sandwich).  Transfer beef to a plate, cover loosely with foil and rest for 5 - 10 minutes.

4.  Tomatoes: Add thick slices of tomato to pan/BBQ and grill until browned on the skin.

5. Assemble Sandwich: Cut bread into 15cm lengths and split into half. Toast lightly.  Spread the bottom piece generously with garlic aioli. Top with lettuce, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mustard then place on top.

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