Elevated Steak Sarnie with Crispy Chilli Oil

This is a refined comfort food version of a steak sandwich — using thinly sliced leftover steak, toasted bread for crunch, and a fragrant crispy chilli oil made fresh in minutes.
Think of it as a fusion between a steak baguette and a Sichuan-style chilli crisp!

Ingredients:

For the crispy chilli oil:

• 60ml neutral oil (e.g. sunflower, groundnut, or rapeseed oil)

• 1 shallot, finely sliced

• 2 cloves garlic, finely sliced

• 1 red chilli, thinly sliced (or ½ tsp dried chilli flakes, to taste)

• ½ tsp crushed Sichuan peppercorns (optional, for numbing depth)

• ½ tsp smoked paprika or chilli powder

• 1 tsp soy sauce

• 1 tsp honey or brown sugar

• 1 tsp rice vinegar or cider vinegar

• Pinch of salt

For the sandwich:

• 200 g cooked steak, thinly sliced (leftovers from roast or pan-seared steak)

• 2 tsp light soy sauce

• 1 tsp sesame oil (optional)

• 2 soft ciabatta rolls, sourdough baguette pieces, or similar

• A handful of rocket (arugula) or baby spinach leaves

• ½ red onion, very thinly sliced

• A few slices of tomato (optional)

• 1 tbsp mayonnaise or aioli (optional, for balance)

Method

• To make the crispy chilli oil, heat the oil in a small pan over medium-low heat. Add the shallots and cook gently for 3–4 minutes, stirring, until they start to turn golden. Add the garlic and chilli; cook another 1–2 minutes until everything is crisp and aromatic (watch closely — don’t let it burn). Remove from the heat immediately. Stir in Sichuan pepper (if using), paprika or chilli powder, soy sauce, honey, vinegar, and a pinch of salt. Let it sit for at least 5 minutes, so the flavours infuse and the bits crisp slightly as they cool. (This oil will keep in a jar for 1 week in the fridge — and it’s brilliant on eggs, noodles, or roast veg.)

• Reheat and glaze the steak by tossing the sliced leftover steak with the soy sauce and sesame oil. Heat a non-stick pan over medium-high heat until hot. Add the steak for just 30–60 seconds, tossing to warm through — you want it hot but still pink and tender. Spoon over 1–2 tsp of the crispy chilli oil to glaze lightly; toss to coat.

• Next, assemble the sarnie - slice and lightly toast the bread or rolls. If using, spread a little mayo or aioli on the base. Layer rocket leaves sliced red onion, and tomato. Pile the warm steak on top. Spoon over a little more crispy chilli oil (with the crunchy bits) as a topping. Close with the top half of the roll — press gently, cut in half, and serve warm.