Toasted baguette minute steak with a mushroom and blue cheese sauce

Prep: 10 mins
Cook: 10 mins
Toasted baguette minute steak with a mushroom and blue cheese sauce
A great twist on the classic steak sandwich. 

675g (1lb 8oz) mixed mushrooms, button of your choice (e.g. Chestnut, shiitake, portabello, oyster)

½ tsp chopped sage

3 sprigs thyme


1 tsp honey

½ tsp cumin

½ tsp smoked paprika pepper

2 tsp olive oil

4 Sirloin steaks, make sure you let your steak rest out of the fridge for at least 20 minutes to allow the fat to soften

50g (2oz) blue cheese, cubed

Sea salt and freshly ground black pepper


In a mixing bowl add mushrooms, herbs, honey and spices, shake well and leave covered for 10 minutes.

Pour 1 tsp of oil into a frying pan and add the mushroom mixture.

When mushrooms are soft, place to one side and keep warm.

In the same pan, add 1 tsp oil and place your steak in the pan and cook for 1 minute on both sides, take out of the pan and rest.

While the steak is resting, cut the baguette in half length ways and place flat side down in the hot frying pan and toast.

Serve the steak on top of the baguette, layer on the mushrooms and blue cheese. Season with salt and pepper.

This recipe is by Jean-Christophe Novelli in association with Superquinn. 


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Beef, Cheese, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Grilling, Quick Meals


Level of Difficulty

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