Barbecue Steak Sandwich with Caramelised onions

Published 7th April, 2020

Cuisine: Australian   Serves: 4

Preparation: 30 Mins   Cooking: 10 Mins


  • 500gm Barossa Fine Foods Marinated Barbecue Steaks
  • 200gm Barossa Fine Foods Gourmet Bacon
  • 100gm Button Mushrooms
  • 2 tbls Olive Oil
  • 50gm Butter
  • 100gm Mozzarella Cheese
  • Rocket leaves
  • 4 Sourdough Rolls
  • Sea Salt
  • Cracked Black Pepper


  • 1 kg Brown onions, sliced
  • 2 tbls Olive Oil
  • ⅓ cup Brown Sugar
  • ⅓ cup Balsamic Vinegar
  • 1 tsp Sea Salt
  • Black Pepper, cracked


  1. Slice the button mushrooms, heat a frypan over medium heat, add the olive oil. Sauté the mushrooms until browned, add the butter, toss & season with sea salt and black pepper, set aside & keep warm.
  2. Heat a large frypan over a high heat or the BBQ flat plate, cook the Barbecue steaks for about a minute and a half on each side, cook the bacon until crispy.
  3. To assemble the sandwich, toast the sourdough rolls, butter and layer with the rocket, cooked steak and bacon, top with the mozzarella cheese and place under the griller until the cheese has melted. Add the sautéed mushrooms and finish with some onion jam.


  1. Heat the Olive Oil in a heavy based pot over medium heat, add the onions & cook for 10-15 mins, stirring frequently until the onion is soft.
  2. Reduce the heat to low, add the sugar & balsamic vinegar, season with sea salt & pepper & cook for 15 mins or until the onions are caramelised & the sauce thick.
  3. Store in sterilised jars