Cube Roll Steak Sandwich with Pan Jus
Introduction
A cube roll steak sandwich is a serious upgrade on the everyday. Cube roll, also known as scotch fillet, is cut from the rib and prized for its marbling, so a hard sear and a thin slice across the grain give you rich, juicy beef in every bite. Piled into crusty bread with the pan jus poured over, it is a butcher's lunch worth making.
Use a good grass fed cube roll, sear it hard, rest, slice thin, and build the jus straight from the pan.
Ingredients
For 2 servings
- 400gcube roll (scotch fillet)at room temperature
- 1 tbspbeef tallow
- sea salt and pepperto season
- 1onionsliced
- 1 clovegarliccrushed
- 125mlbeef stock
- 1 tspWorcestershire sauce
- 2bread rolls or ciabattasplit
- mustard, rocketto serve, optional
Utensils
4 items to gather · Tap to tick off
- Heavy pan
- Tongs
- Chopping board
- Sharp knife
Cooking Steps
Season and sear
Bring the cube roll to room temperature, pat dry, and season. Heat the tallow in a heavy pan and sear the steak 2 to 3 minutes per side for medium rare. Set aside to rest.
Caramelise the onion
In the same pan, cook the sliced onion until soft and golden, adding the garlic at the end.
Make the jus
Pour in the stock and Worcestershire, scraping up the browned bits, and simmer to reduce into a glossy jus. Season to taste.
Slice the steak
Slice the rested steak thinly against the grain, adding any resting juices to the jus.
Build
Pile the steak and onions into the rolls, spoon over some jus, and add mustard or rocket if using.
Serve
Serve with the extra jus alongside for dipping.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the best steak for a steak sandwich? +
Cube roll, also called scotch fillet, is excellent for a steak sandwich thanks to its marbling and tenderness. Seared to medium rare and sliced thinly across the grain, it stays juicy and easy to bite through. Rump or porterhouse also work well if you slice them thin.
How do you slice steak for a sandwich? +
Rest the steak, then slice it thinly against the grain at a slight angle. Cutting across the grain shortens the fibres so the meat is tender and easy to eat in a sandwich, where you cannot use a knife and fork. Thin slices also layer better and soak up the jus.
How do you make pan jus for a steak sandwich? +
After searing the steak, cook onions in the same pan, then deglaze with beef stock and a dash of Worcestershire, scraping up the browned bits. Simmer to reduce into a glossy jus and season. The caramelised fond left by the steak is what gives the jus its deep flavour.
What bread is best for a steak sandwich? +
Choose a sturdy bread with a crust, such as ciabatta, a crusty roll, or Turkish bread, that can hold the juicy steak and jus without falling apart. Lightly toasting the cut sides helps it stand up to the filling. Soft supermarket buns tend to go soggy quickly.
Can you make a steak sandwich ahead? +
The components hold well, but assemble at the last minute so the bread stays crisp. Cook the steak and onions and make the jus ahead, then warm gently and build just before serving. Keeping the jus separate until serving stops the bread going soggy.
