Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Ultimate Steak Sandwich

Ultimate Steak Sandwich
Ultimate Steak Sandwich

A steak sandwich probably isn't the first dish you'd expect to see on a plant-based recipe site, but this really is one of the tastiest and easiest sarnies we've made yet!

We've packed out some freshly toasted ciabatta with a ton of sweet and sticky caramelised onions, a tangy mustard mayo dressing and fresh and crunchy lettuce leaves, to really beef up your vegan steak experience. Pun totally intended.

Serves 2


Before you start

Mixing bowl | 2 frying pans


For the sandwich

  • 1 large ciabatta bread
  • 2 plant-based steaks
  • 2 little gem lettuce
  • Knob of plant-based butter
  • 1 clove garlic
  • Small bunch thyme

For the caramelised onions

  • 2 large red onions
  • 30g soft brown sugar
  • 2 tbsp balsamic vinegar

For the dressing

  • 4 tbsp vegan mayo
  • 1 tbsp dijon mustard
  • Small bunch of chopped parsley
  • Salt and pepper


  1. 1.

    For the caramelised onions | Place a large frying pan over a medium heat | Add a drizzle of olive oil to the pan followed by thinly sliced red onions | Sweat the onions off for around 10 minutes until they begin to soften | Then add brown sugar and balsamic vinegar and cook for another 15 - 20 minutes until they are dark, sticky and sweet

  2. 2.

    Cook the steak | Grab another frying pan and place this on a medium to high heat followed by a glug of olive oil | When the oil’s hot, pop in the steaks and sizzle on one side for 3-4 minutes or until you have a lovely dark colour | Flip them over, turn the heat down slightly and add a knob of butter along with a crushed garlic clove and a sprig of thyme | Using a spoon, baste the steaks in the melting butter for 4-5 minutes then turn off the heat and leave them to rest

  3. 3.

    For the dressing | Mix the vegan mayonnaise, dijon mustard, chopped parsley and salt and pepper in a bowl | Pull the leaves off the gem lettuce and slice them in half lengthways | Add a dollop of the dressing to the gem lettuce and mix until the lettuce is well coated | save the rest of the dressing for assembly

  4. 4.

    Time to serve | Slice the ciabatta bread in half lengthways and toast it under the grill until golden brown | Smother the base in the dressing and place the dressed lettuce leaves on top | Slice the rested steak and stack on top of the lettuce | Finally add a dollop of caramelised onions, pop the lid on, and enjoy