15 INGREDIENTS • 10 STEPS • 30MINS

Gordon’s Sirloin Steak Sandwich

Name: Gordon’s Sirloin Steak Sandwich
Total time: PT1800.0S
Yield: 2
Ingredients: 1 pound New York Strip Steak; to taste Kosher Salt; to taste Freshly Ground Black Pepper; as needed Olive Oil; 1 White Onion; 2 teaspoon Kosher Salt; 1 tablespoon Brown Sugar; 1 tablespoon Aged Balsamic Vinegar; 4 slice Swiss Cheese; to taste Kosher Salt; to taste Freshly Ground Black Pepper; 4 slice Sourdough Bread; to taste Horseradish Cream; to taste Watercress; to taste Dijon Mustard

Bite into the luxury of Gordon's Sirloin Steak Sandwich, boasting a tender sirloin in a toasty, artisan roll. It's a classic steak sandwich taken to new heights.

Love This Recipe?

Gordon Ramsay

Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.

https://www.gordonramsay.com/

Bite into the luxury of Gordon's Sirloin Steak Sandwich, boasting a tender sirloin in a toasty, artisan roll. It's a classic steak sandwich taken to new heights.

30MINS

Total Time

$8.07

Cost Per Serving

Ingredients

Servings

us / metric

1 lb

New York Strip Steak

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

as needed

Olive Oil

Caramelized Onions

Large White Onion, sliced

2 tsp

Kosher Salt

1 Tbsp

Brown Sugar

1 Tbsp

Aged Balsamic Vinegar

Cheese Skirt

4 slices

Swiss Cheese

to taste

Kosher Salt

to taste

Freshly Ground Black Pepper

4 slices

Sourdough Bread

Assembly

to taste

Horseradish Cream

to taste

Watercress

to taste

Dijon Mustard

Love This Recipe?

Gordon Ramsay

https://www.gordonramsay.com/

Cooking InstructionsHide images

step 1

Cook the steak: Place the New York Strip Steak (1 lb) on a clean, flat surface and season liberally with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Drizzle some Olive Oil (as needed) onto the steak and then use a rolling pin to gently flatten the steak. Let the steak sit out at room temperature for about 20 minutes to temper.

step 2

In a large skillet over medium high heat place the steak, fat side down, and let cook until the fat begins to render.

step 3

In a separate pan on medium heat, add some of the fat from the NY strip pan that has been rendered.

step 4

Add the White Onion (1) and Kosher Salt (2 tsp) and cook until they begin to soften, then add the Brown Sugar (1 Tbsp) and stir until the sugar completely dissolves.

step 5

Add the Aged Balsamic Vinegar (1 Tbsp) and continue cooking until the onions have caramelized and the sauce begins to thicken. Season with salt.

step 6

Meanwhile, flip the steak and let cook on one side until a nice golden brown crust has formed then flip and continue cooking until the other side has developed the crust. Remove the steak from the pan and let rest for 5 minutes before slicing.

step 7

Place Swiss Cheese (4 slices) in a large skillet over medium high heat. Season the cheese with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and then place one piece of Sourdough Bread (4 slices) over each slice of cheese so the melted cheese sticks to the bread. Let the cheese melt completely and then let it cook for a moment longer until the cheese hardens.

step 8

Remove the bread from the pan and place on a clean surface with the cheese skirt facing upwards. Set aside.

step 9

Assembly: Spread Horseradish Cream (to taste) across one slice of bread and top with the caramelized onions. Spread the dijon across the other slice of bread. Add Watercress (to taste) on top of the Dijon Mustard (to taste) slice of bread (with cheese).

step 10

Slice the steak and season again with salt. Shingle the steak on the onions and top with the other slice of bread. Serve with additional watercress on the side.

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