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Sandwiches are my favourite way to combine big, bold flavours in one satisfying meal. This recipe takes the classic steak and eggs pairing and elevates it with a smoky charred pepper and ’nduja sauce, plus a kick from cowboy butter. Each component brings a layer of intensity, yet the finished sandwich stays balanced and doesn’t overwhelm the palate.
Preparing this dish means taking a few extra steps, but the payoff is well worth the effort. The juicy ribeye benefits from a zingy, spiced baste that seeps into every bite, and the fluffy egg fold conceals a slice of spicy cheddar. I place these elements between two slices of focaccia for a hearty, structured sandwich that won’t collapse under the weight of its toppings.
You don’t need to be a professional chef to pull this off at home. As long as you take care with seasoning, temperature control, and resting times, the final result will reward you. If you’re eager for more grand sandwich ideas, feel free to check out our Giant Meatball Sub, which features homemade tomato sauce and loads of savoury goodness. Or, if bread-baking is your passion, don’t miss our Sourdough Baking 101 guide for tips on creating the perfect loaf. You can also find more steak-related inspiration at FoodieFavourites.com, where expert contributors share various cooking methods.
This sauce starts with either shop-bought roasted peppers or your own charred peppers fresh from the hob. Blister the skins until blackened, let them steam under cover, then peel and chop. Add diced shallots, garlic, red wine vinegar, and ’nduja paste to build complexity. Once it simmers down with a bit of chicken stock, the sauce becomes thick enough that it won’t soak your bread.
Charred peppers lend a sweet, smoky base. ’Nduja contributes a punchy, pork-forward taste that balances well against the tang of vinegar. Keep a close eye as it reduces, and stir occasionally so it doesn’t catch on the bottom of the pan. You can blend it to a smooth consistency or leave it textured—either way, it’s a bold foundation for the rest of this steak and eggs sandwich.
Cowboy butter might sound like a novelty, but it plays a vital role in enhancing the ribeye. Combine softened butter with cayenne pepper, paprika, chives, chilli flakes, salt, pepper, parsley, thyme, and lemon zest. Once it’s ready, baste your steak with this mixture as it sears, turning an ordinary cut of meat into something remarkable.
The heat from the spices, combined with fresh herbs, creates a dual-layered flavour profile. First comes the buttery richness, followed by a subtle kick. Basting with this mixture helps form a lightly crisp outer edge while ensuring the steak remains tender inside. It’s easy to prepare and makes a memorable difference.
Ribeye is a natural fit for robust sandwiches because of its marbling. Pat the meat dry, season all around with salt, and sear it over high heat for 2–3 minutes on each side. Flip once, add a generous spoonful of cowboy butter, and baste continuously. Aim for medium rare—about 55°C (130°F)—so the centre stays juicy. Let the steak rest for five minutes before slicing, which locks in all those succulent juices.
Keep your pan hot, but not smoking. You want a golden crust, not burnt edges. If your pan gets too dry, add a little more cowboy butter. The goal is to avoid overcooking or scorching, since that can ruin the delicate flavour balance you’ve built.
Steak and eggs often shows up on breakfast menus, but here it becomes the heart of a satisfying sandwich. After the steak rests, whisk two eggs, pour them into the hot pan, and place a slice of spicy cheddar in the centre. Fold the edges, flip, and you end up with a neat egg-and-cheese pouch that fits snugly on top of your sliced ribeye. This method captures the concept of steak and eggs in a more handheld format.
Focaccia is the perfect bread to cradle these elements. Its airy crumb stands up to the sauce, and its olive oil notes complement the richness of the steak and the tangy peppers. Sourdough is another option if you prefer more chew or a subtly sour edge. Lightly toasting the focaccia adds extra crunch and helps keep the sandwich from becoming too soft on the inside.
As sandwich lovers, we’ve decided that dedicating an entire website to crafting some of the most delectable, juicy, drool-inducing sandwich recipes makes complete sense. Join us for delicious recipes designed by sandwich lovers for sandwich lovers.
Charred Pepper and ’Nduja Sauce:
Cowboy Butter:
Steak and Egg Fold:
Sandwich Assembly:
