Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is a fabulous sturdy picnic or BBQ food that's guaranteed to please the meat lovers. Traditional British dish, this would have been made in the morning, put on the bottom of the shooter's bag and eaten for lunch. The orignal recipe if from Two Fat Ladies.

Ingredients Nutrition


  1. Cut the end off the loaf and remove as much of the center so that you can fit in the steak and the mushrooms. Save the crumb, in case.
  2. Season the steak with your favourite spices - I like mine spicy - but don't use salt (it'll draw all the liquid out of the steak).
  3. Sear the steak on a hot pan, leave the meat rare, otherwise you end up with a shoe sole. After you take it out of the pan, season with salt quite liberally.
  4. Fry the mushrooms in the same pan so that it'll soak up the juices.
  5. Stuff the loaf with the steak and the mushrooms, steak in the middle and mushrooms on the sides, if there's empty space left soak the left out crumbs briefly in the juices on the pan and stuff them in too.
  6. Replace the removed crust end of the loaf.
  7. Wrap the whole thing in a double sheet of foil paper and secure with string. Then secure again with parchment paper (or film) and more string. Place under a weighted board for 6 hours.
  8. When eating this sandwich just cut off a slice as required.
Most Helpful

Fantastic recipe! I had 1 sirloin stake leftovers and wanted to do something special with it so i could feed 2 ppl. from it.. this came out so good and delicious!!! I did make a few changes to this I ADDED 2 onions , around 60-70g spinach and my 200g steak was marinaded for 2 days just the way i like it... This came out juicy and delicious! The mushrooms & steak really make the dish.. Thank you so much for posting I will make this every time i have leftover steak.

Tiippo iippo February 18, 2008

wonderful, wonderful sandwich! had to use regular white button mushrooms because my grocery store was out of portobellos that day, and added onions when i sauted the mushrooms. I also added swiss cheese on top of everything so it could get melty (is that a word?!?) More than enough for 3 of us. Thanks for posting.

Brisket in Roses July 24, 2007

Nice sandwich. I used DH home made Italian bread and a London Broil cut (thats what the store called it, I think its a sirloin). I marinated the beef in some white wine, oregano, thyme, and garlic for a few hours then cooked in a pan as directed until rare with some onions and more garlic. While that was cooking I tossed the mushrooms with the marinade and cooked them as directed, when the meat was done, deglazing the pan with the marinade. I found it was easier to cut both ends of the bread off so I could get out all the insides and stuff in the meat, mushrooms and onions (used the insides for breadcrumbs in another dish). I started all this around 1:30 and wraped it and left it on the counter with a board and 5lb bag of flour sitting on top of it. At 5:30 we were ready to eat and I was really worried that it would be too soggy, but it was great. We needed forks and knives to eat it with but it was very good. I served it with potato wedges which I used the thyme, oregano and garlic to season with. Next time I will be trying different cuts of meat since the London Broil cut was a bit tough. I also thought adding some spinach to the mushrooms and onions would be a nice touch. Also thinking about adding a squeeze of dijon mustard and the possibility of roasting the meat rather than frying (in which case I'd coat it with the dijon). I think this would also be nice with a pork tenderloin. I think I'll also try this meathod with other things, even meatless. Very good recipe that you can do so many things with and mix and match according to your own tastes. Thanks so much for posting.

Ilysse May 29, 2006