Mad Butcher's Butcher Est. 1971

+09 521 0903

Steak, Cheese & Onion Melts


- 500g Rump Steak
- 25g butter
- 3-4 brown onions
- thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic
- crushed
- 1½ cups sliced button mushrooms
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried)
- 2 cups baby spinach
- 1 tablespoon Dijon mustard
- ½ cup finely chopped fresh parsley
- 6-8 Turkish buns or rolls
- Mayonnaise and/or tomato relish
- Baby spinach leaves
- 8 slices mozzarella or Colby cheese
- Sliced gherkins or sandwich pickles (optional)
- ½ cup chopped chives
Serves : 4
Cooking time: 30mins


Preheat the oven to grill.

Caramelised onions

To make the caramelized onions, heat the butter over a medium-low heat until it froths. Add the onions and cook, stirring frequently for about 20 minutes, until the onion is very soft. Add the balsamic vinegar and brown sugar and cook for another 10 minutes. Season as required.


Meanwhile, pat the steak dry with a paper towel, brush with oil and season with salt and pepper. Heat a BBQ to a high heat. Add the steak and cook for a couple of minutes until one side is browned and crunchy. Turn over and cook for another couple of minutes, or until done to your liking (check out for timings).

Transfer to a wooden board loosely covered with foil to rest for 5-10 minutes before carving into thin slices across the grain.


Heat a little oil in a pan over a medium-high heat. Add the garlic, mushrooms, and thyme and cook for 5-10 minutes until soft. Add the spinach and cook for another 5 minutes until most of the moisture has been evaporated. Stir in the mustard and parsley, and season as required.

To serve

Lightly toast the Turkish bread and spread with mayonnaise and/or relish. Top with extra spinach leaves and then spoon some mushroom mixture on the base and add the cheese slices. Cook under the grill for a few minutes to melt the cheese, then add some sliced steak, pickles (if using) and top with caramelized onions. To finish, sprinkle with chopped chives. If you like, add a few drops of hot chilli sauce for extra kick!
Recipe from


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