Enjoy this quick-and-easy steak sanger for lunch or light meal.


  • 4 Porterhouse steaks

  • 2 cloves of garlic

  • Sprig each of rosemary/thyme

  • 4 rashers bacon

  • 2 bottles (330ml) Red Hill Brewery Scotch Ale or other dark ale

  • Brewhouse Larder Range tomato chutney or other quality chutney

  • 8 slices Flinders wood fired sourdough bread

  • Lettuce

  • 2 tomatoes

  • 2 large onions

  • 200gm tasty cheese


  • 1.

    Marinate steak in scotch ale, garlic, rosemary & thyme, for at least 2 hours preferably overnight

  • 2.

    Caramelise onions by frying slowly until golden brown

  • 3.

    Pan fry bacon to your liking

  • 4.

    In a very hot pan, add a little oil and heat. Add steak and sear both sides, when finishing the second side, top with onions and cheese until cheese melts

  • 5.

    Whilst steak is cooking, chargrill the bread.

  • 6.

    Spread one side of bread with chutney, top with lettuce and tomato, then add steak with onion and cheese, top with cooked bacon and the other piece of bread.

  • 7.

    Serve with a baked potato or wedges.

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