This is truly a meat-eater’s heaven! A steak sandwich packed with mushrooms and onions all nestled in your favourite gluten-free ciabatta bread – what’s not to love?
The ultimate Irish steak sandwich
This is truly a meat-eater's heaven! A steak sandwich packed with mushrooms and onions all nestled in your favourite gluten-free ciabatta bread – what's not to love?
Ingredients
- 2 Irish sirloin steaks about 300g each
- a splash of vegetable oil
- 2 onions peeled, thinly sliced
- 4 large field mushrooms thickly sliced
- 1 tbsp mayonnaise
- 1 tbsp gluten-free yeast extract
- 2 medium gluten-free ciabattas or baguettes
- English mustard for spreading
- salt and freshly ground black pepper
For the cheese sauce
- 50 g butter
- 50 g gluten-free flour
- 1 tbsp English mustard
- 150 g medium cheddar cheese grated
- 150 ml gluten-free beer
Instructions
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In a medium saucepan, melt the butter and add the flour, cooking for a minute or so before slowly adding the beer, while whisking continuously. Gradually add the cheese while off the heat, finishing the sauce with the English mustard and a good hit of black pepper. Set aside until ready to use.
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Season the steaks well with salt and pepper on both sides. Heat a splash of oil in a frying pan over a medium heat and fry the steaks for about 2 minutes on each side for medium. Remove the pan from the heat and the steak from the pan and allow to rest for 5 minutes. In your steak cooking pan, once cooled, add the mayonnaise and mix with the cooking juices, then set aside in a bowl until ready to use.
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In a separate pan, fry the onions for 2 minutes, then add the mushrooms until cooked. Mix in the gluten-free yeast extract, then set aside.
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Take each ciabatta or baguette and slice lengthways (leaving a ‘hinge’ on one side). Remove the doughy centre from each baguette (this can be kept to make breadcrumbs).
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Once the steaks have rested, trim away any fat and cut into thick slices. Open out each baguette and use to mop up any juices from the chopping board – it’s too delicious to waste!
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Spread one side of each ciabatta or baguette with the pan juice mayonnaise, and the other with the beer cheese sauce before topping with the fried onions, mushrooms and steak slices.