How to Make the Perfect Steak Sandwich: Best Cuts
A great steak sandwich is more than just meat between bread. It’s a flavour-packed Aussie classic that hits the spot whether you're having mates over for a backyard BBQ, need a quick lunch fix, or just want to treat yourself to something special.
But here’s the thing: the perfect steak sandwich starts with the perfect cut of beef. So grab a cold one, fire up the grill, and let’s break down everything you need to know about making a proper steak sanga that’ll have everyone begging for seconds.
Why the Cut Matters
When it comes to making the ultimate steak sandwich, the cut of beef you use can make or break the whole experience. A good cut delivers that melt-in-your-mouth texture, bold beefy flavour, and just the right amount of juiciness. Choose wrong, and you could end up with a chewy, dry letdown, and no amount of sauce can save.
Whether you're going fancy or keeping it low-key, the best steak sandwiches all start with one thing: quality beef, cut just right for tenderness, flavour, and balance. Let’s dive into the top picks that never disappoint.
1. Scotch Fillet
Scotch fillet is hands down one of the best choices for a steak sandwich. It’s marbled with just the right amount of fat, which keeps it juicy and rich in flavour. This cut is all about indulgence and satisfaction, making each bite tender, buttery, and full of beefy goodness.
Cook it medium rare for the best results, then let it rest to lock in the juices. Slice it thin against the grain so it stays melt-in-your-mouth tender. Pair it with caramelised onions, rocket, and a slather of garlic aioli for a next-level sandwich.
Top tip: If you're after that pub-style steak sanga, this is your go-to cut.
2. Porterhouse (Sirloin)
Porterhouse is a leaner option than scotch fillet but still packs plenty of beefy flavour. With a firm yet tender texture, it holds up beautifully in a hearty sandwich and delivers a bold, satisfying bite.
It’s a great choice if you want something that feels substantial without being too fatty. Cook it to medium, let it rest to keep the juices in, then slice it thin and lay it on a crusty roll. Add rocket, tomato relish, and maybe some pickled onions or grilled capsicum for an extra punch.
Top tip: Let it rest before slicing to keep those juices locked in.
3. Rump Steak
Rump is a classic Aussie favourite and offers great value for money, especially when you're feeding a hungry crowd or cooking up a casual lunch. While it has a bit more chew than your typical fillet cuts, it brings a depth of flavour that really shines in a sandwich.
It's bold, beefy, and benefits from a good marinade to boost tenderness. Grill it over high heat for a nice crust, let it rest, then slice it thin for the best texture. Pair it with tangy pickles and a peppery slaw for extra punch.
Top tip: Go for grass-fed rump for a cleaner, richer taste.
4. Eye Fillet
If you’re going full gourmet, eye fillet is the premium pick. It’s incredibly tender and has a buttery texture that elevates any steak sandwich to fine-dining territory. This cut comes from the tenderloin, so it's naturally lean and benefits from quick, high-heat cooking.
It doesn't need much to shine, which makes it perfect for a minimalist but mouth-watering sandwich. Slice it thin after a brief rest, then layer it on warm bread with a bit of blue cheese and rocket. It’s rich, delicate, and completely satisfying.
Top tip: A drizzle of balsamic glaze can make this combo next-level.
5. Minute Steak
For those who are short on time, minute steak is a thinly sliced option that cooks in, well, a minute. It’s usually taken from the topside or round cuts, making it a bit leaner and sometimes on the tougher side.
To get the most out of it, tenderise it well with a meat mallet and cook it fast over high heat. It’s perfect for when you need a quick fix or are whipping up a big batch of sandwiches for the family. Serve with caramelised onions, mustard, and crisp lettuce for a quick yet satisfying steak sanga.
Top tip: Butter up your pan and add a splash of Worcestershire sauce while cooking.
Building the Ultimate Steak Sandwich
Once you’ve got the right cut sorted, it’s time to layer up. Here’s what you need to build a steak sandwich that’ll have people talking.
Choose Your Bread Wisely
The bread needs to be sturdy enough to hold everything together but still soft enough to bite through without tearing the roof of your mouth. Turkish bread, ciabatta rolls, or even a toasted sourdough loaf all work brilliantly for both structure and flavour.
You want something with a bit of chew but not so dense that it overwhelms the filling. Lightly toast the bread to create a crisp edge that prevents sogginess while adding an extra layer of texture. A well-chosen bread can elevate your steak sandwich from good to unforgettable.
Get Saucy
Here’s where you can really make it your own. Garlic aioli, Dijon mustard, spicy tomato relish, or smoky BBQ sauce – whatever tickles your tastebuds and adds a personal twist. You can go classic with mustard or bring in bold flavour with chipotle mayo or chimichurri.
The key is to complement the beef, not drown it. A thin layer is often all you need to add depth without masking the meat. Don’t go overboard though. You want the steak to shine and be the hero of your sandwich.
Add Crunch and Freshness
Caramelised onions, grilled mushrooms, rocket, lettuce, pickles, or even slaw can add a nice contrast in texture and flavour, making every bite interesting. These extras bring in sweetness, crunch, peppery notes, or a bit of tang depending on what you use.
It’s all about layering elements that enhance the beef without competing with it. Try mixing warm and cold toppings for a balanced mouthfeel. Keep it balanced though, as you still want the steak to be the centre of attention, not buried under a mountain of extras.
Cheese, Please
Melted Swiss, cheddar, provolone, or blue cheese can turn your sandwich into something truly special. Cheese adds richness, creaminess, and a savoury depth that perfectly complements the beef.
Depending on your mood, you might go sharp and tangy with blue cheese or keep it mellow and melty with Swiss or provolone. To get the most out of your cheese, pop the sandwich under the grill for a minute or two until it bubbles and stretches.
That golden, gooey finish is what takes your steak sanga from good to next-level delicious.
Cooking Tips for Juicy, Tender Steak
Want steak that melts in your mouth and makes your sandwich unforgettable? It’s all about the prep and timing. These tips will help you master that perfect sizzle every time.
- Bring steak to room temp before cooking for even doneness
- Pat dry and season generously with salt and pepper
- High heat, short time is key for searing the outside while keeping it juicy inside
- Let it rest for at least 5 minutes before slicing
- Slice against the grain to maximise tenderness
A Simple Steak Sandwich Recipe
Ingredients:
- 300g scotch fillet
- Turkish bread roll, halved
- Handful of rocket
- 1 onion, caramelised
- 1 tbsp garlic aioli
- Slices of Swiss cheese
- Olive oil, salt and pepper
Method:
- Season the steak with salt and pepper. Heat a grill pan with a little olive oil.
- Sear the steak on high heat for 2-3 minutes on each side or until desired doneness.
- Remove and rest the steak while you caramelise onions in the same pan.
- Lightly toast the bread. Spread garlic aioli on one side.
- Layer rocket, steak slices, cheese and caramelised onions.
- Top with the other half of the bread and press slightly. Serve hot.
Final Thoughts
The perfect steak sandwich comes down to quality beef and balance. Choose your cut wisely, cook it with care, and don’t skimp on the extras. Whether you're keeping it classic or going gourmet, a well-made steak sanga is the kind of feed that never gets old.
At Carnivore Society, we reckon nothing beats a proper steak sandwich made with premium Aussie beef. So next time you fire up the grill, you know what to do.
