Curtis Stone’s steak sandwiches with caramelised onions

Curtis brings us his delicious steak sandwiches with caramelised onions. Perfect for lunch or dinner, this recipe is a must-try.



Note: + 5 mins resting time



  • 3 large onions, very thinly sliced
  • 4 thyme sprigs
  • 100ml olive oil, divided
  • 2 garlic cloves, finely chopped
  • 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks
  • 1/4 cup (70g) horseradish cream
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) Coles Sour Cream
  • 8 slices Coles Bakery Stone Baked by Laurent White Sourdough Vienna
  • 4 slices light tasty cheddar
  • 2 cups Coles Australia Baby Rocket



Heat a frying pan over medium-high heat. Add the onion, thyme and 2 tbs oil. Cook, stirring occasionally, for 25 mins or until the onion is golden brown and tender. Add garlic and cook, stirring, for 2 mins or until aromatic. Remove from heat. Remove and discard thyme sprigs.


Meanwhile, heat a chargrill or large non-stick frying pan over medium-high heat. Brush steaks with 1 tbs oil. Season. Cook steaks for 3-4 mins each side or until an instant-read thermometer inserted into the centre registers 51°C for medium-rare doneness. Transfer to a cutting board for 5 mins to rest.


Combine the horseradish cream, mayonnaise and sour cream in a small bowl. Season with pepper.


Wipe chargrill or frying pan clean with paper towel. Place over medium heat. Brush both sides of each bread slice with remaining oil. Working in batches, cook bread for 2 mins each side. Preheat grill on high. Place half the bread slices on a lined tray. Top with cheddar. Cook under grill for 2 mins or until cheddar melts.


Thinly slice the steak. Top melted cheddar with steak, onion and rocket. Drizzle with horseradish mixture and top with the remaining bread slices.

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