The Ultimate Steak Melt

The Ultimate Steak Melt

Is there anything more comforting and familiar than a toastie?  Whether it’s made in an old school Brevil, under the grill or in a frying pan, it’s the snack that will give you a big cheesy hug.  This week I decided to up my toastie game with this indulgent steak melt.

Ultimate Steak Melt

Do you ever come across an ingredient that you just can’t get enough of? I’m going through a massive crush on pomegranate molasses right now, I cant stop adding it to dishes.  It’s so versatile and has an amazing sweet and sour flavour to it and weirdly it was the basis of this steak melt recipe.  While I was cooking another dish, I was frying off some red onions and decided to throw in some pomegranate molasses and the result was insane! I wanted to incorporate these onions into another recipe where they could really sing, and the steak melt was born.

The steak is thinly sliced and seasoned with plenty of salt and pepper and some paprika to give it an earthy quality and the sweetness of the red onions compliments this beautifully. I decided to go for a mixture of mozzarella and strong cheddar for the melty part of my steak melt.  Cheddar to add another depth of flavour and the mozzarella to get those wonderful stringy melted cheese strings that no melt should be without.

Ultimate Steak Melt

My top tips for ANY awesome toastie:

Cook in a frying pan, this gives you ultimate control of your toastie

Butter both sides of the bread and all the way to the edge so that nothing sticks in the pan and helps you get that awesome colour and salty flavour.

Use cheap white bread.  I’m all about using good ingredients in dishes, but you can not go wrong with cheap white bread for a toastie.

The Ultimate Steak Melt

20 minutes

30 minutes

50 minutes

Makes 4 sandwiches


    For the steak
  • 450g beef steak, cut into small strips, stir fry style
  • salt and pepper
  • 2tbsp plain flour
  • 1tsp smoked paprika
  • 50g salted butter
  • For the onions
  • 50g salted butter
  • 2 red onions (finely sliced)
  • salt and pepper
  • 25ml pomegranate molasses
  • To build the sandwich
  • 8 slices of white bread
  • Butter for spreading
  • 8 slices Mozzarella
  • couple of handfuls of grated strong cheddar

Put the beef strips into a mixing bowl and add a couple of generous pinches of salt and pepper, the flour and paprika. Combine well so that the pieces of steak are well covered. Melt 50g of butter in a large frying pan over a medium/high heat. Add the steak and fry for around 5minutes until the steak pieces have browned all over. Leave to one side.

Melt the other 50g of butter in a large frying pan over a medium heat and add the sliced onions and a pinch of salt and pepper. Cook for around 5minutes until the onions have started to soften, then stir the pomegranate molasses through so that the onions are coated. Cook for another 5-10 minutes then take off the heat and leave to one side.

Butter both sides of the pieces of bread.

Heat a frying pan over a medium heat. Once hot, lay a slice of bread in the pan, then a slice of mozzarella. Sprinkle over some grated cheese, a quarter of the steak and a quarter of the onions. Top with some more grated cheese, a mozzerella slice and then another slice of buttered bread. Press down well.

Once the bottom slice of bread has started to brown and the cheese has melted, use . spatula to flip over and fry the other side.

Repeat until you have 4 sandwiches and serve immediately. If your frying pan is big enough, you can make two sandwiches at a time to bring down cooking time.

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If you are after a different type of toastie, check out my Fried Bread English Breakfast Sandwich

Ultimate Steak Melt


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