Triple-decker steak sandwich

Triple-decker steak sandwich

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(4 ratings)

Prep: 40 mins Cook: 30 mins Plus marinating

More effort

Serves 4
The king of sandwiches, this meaty skyscraper is a Ramsay gastro classic, perfect with a glass of peppery Pinotage

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal723
  • fat42g
  • saturates8g
  • carbs56g
  • sugars5g
  • fibre4g
  • protein33g
  • salt2g
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  • 2 x 200 - 250g/8oz-9oz pieces trimmed skirt of beef
  • 4 garlic cloves, smashed and peeled
  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 oblong loaf sourdough bread
  • 1 beefsteak tomato, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 long leaves Cos lettuce

For the sauce

  • 50g cocktail gherkin, finely chopped
  • 1 heaped tbsp capers, finely chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 bunch flat-leaf parsley, leaves finely chopped
  • 7 tbsp good-quality mayonnaise
  • splash Worcestershire sauce
  • 4 shakes Tabasco sauce
  • 1 small red onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


  1. Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside.

  2. Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it’s really browned and cooked to medium-rare. If the pan isn’t big enough, you may need to do one piece at a time. Set the meat aside to rest.

  3. Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.

  4. Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.

  5. When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.

  6. Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.

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Comments, questions and tips

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2nd Apr, 2012
Looks like my style of sandwich` just got to get the steak tender and I'll be away ... maybe a thinly sliced sirloin?
26th Apr, 2010
Gorgeous sauce but so difficult to put together and to eat. The second time I did this, I just lay everything on one layer on a long french baguette. Much easier to cut and eat then. The husband loves this.
22nd Apr, 2009
Well worth the effort of trying to eat it! My brother and I loved this. Just perparing it for the rest of the family tonight, I'm sure it will be a hit.
19th Jul, 2008
Made this for dinner and it was great. The tastes were fantastic and much better than I've had in restaurants before now. I do agree that it's a bit of a nightmare to eat though !!
6th Jul, 2008
ok if you have a mouth as big as gordon, tastes good though
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