Steak, Cheese & Onion Melts
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Steak, Cheese & Onion Melts

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This is taking a steak sandwich to the next level. This dish suits being a lunch or dinner and you can choose whether to have a sandwich lid or just eat it open with a knife and fork.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
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  • 500g Quality Mark sirloin steak

Caramelised onions

  • 25g butter
  • 3-4 brown onions, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar


  • 3 cloves garlic, crushed
  • 1½ cups sliced button mushrooms
  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
  • 2 cups baby spinach
  • 1 tablespoon Dijon mustard
  • ½ cup finely chopped fresh parsley

To serve

  • 6-8 Turkish buns or rolls
  • Mayonnaise and/or tomato relish
  • Baby spinach leaves
  • 8 slices mozzarella or Colby cheese
  • Sliced gherkins or sandwich pickles (optional)
  • ½ cup chopped chives


Preheat the oven to grill.

Caramelised onions

To make the caramelised onions, heat the butter over a medium-low heat until it froths. Add the onions and cook, stirring frequently for about 20 minutes, until the onion is very soft. Add the balsamic vinegar and brown sugar and cook for another 10 minutes. Season as required.


Meanwhile, pat the steak dry with a paper towel, brush with oil and season with salt and pepper. Heat a pan over a high heat. Add the steak and cook for a couple of minutes until one side is browned and crunchy. Turn over and cook for another couple of minutes, or until done to your liking (check out recipes.co.nz for timings).

Transfer to a wooden board loosely covered with foil to rest for 5-10 minutes before carving into thin slices across the grain.


Heat a little oil in a pan over a medium-high heat. Add the garlic, mushrooms and thyme and cook for 5-10 minutes until soft. Add the spinach and cook for another 5 minutes until most of the moisture has been evaporated. Stir through the mustard and parsley, and season as required.

To serve

Lightly toast the Turkish bread and spread with mayonnaise and/or relish. Top with extra spinach leaves and then spoon some mushroom mixture on the base and add the cheese slices. Cook under the grill for a few minutes to melt the cheese, then add some sliced steak, pickles (if using) and top with caramelised onions. To finish, sprinkle with chopped chives. If you like, add a few drops of hot chilli sauce for extra kick!
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 348g
Energy kJ (kcal) 2144 (512)
Protein (g) 39.3
Fat (g) 20.8
Saturated (g)
Carbohydrate (g) 40.3
Sugars (g)
Sodium (mg) 555
Iron (mg) 6.1
Zinc (mg) 6.6
Vitamin B12 (ug) 2.9
Vitamin D (ug) 0.36
Selenium (ug) 12.7

This dish also contains heart healthy monounsaturated fat, with the main source from the sirloin.
  • The key to cooking a steak well is having the pan searing hot when it goes in – you want to hear a sizzle. If the pan isn’t hot enough, you’ll end up stewing it making it tough and rubbery.
  • Resting is a very important step you can’t skip if you want a perfect steak – it allows the meat to relax and the juices settle back into the meat, instead of running out all over the place when you cut into it.
  • If you don't want to make your own caramelised onions, you can buy pre-made onion jam or caramelised onions.
  • To reduce the saturated fat content of this dish, swap the butter with vegetable oil and be sure to trim off and discard the fat from the sirloin.

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