Make Gordon Ramsey’s Puerto Rican steak sandwich – incredible recipe

A steak sandwich can be enjoyed on its own or with a variety of sides, such as sweet potato fries, chips, burrata salad or corn on the cob.

Use Gordon Ramsay’s recipe to create your own juicy steak sarnie, or wow hungry guests with this crowd-pleaser dish.

The celeb chef said: “There will be no leftovers to feed the dogs after you’ve made this kicked-up steak sandwich.

“Red mojo sauce and a New York strip gives this Puerto Rican-inspired dish a twist you’ll be making over and over again.”

While there are a fair few steps to this recipe, it is a simple undertaking that just about anyone can master.

READ MORE: Mary Berry’s creamy pasta primavera is the perfect midweek meal


For the Mojo Rojo

  • ½ yellow onion, chopped
  • One garlic clove, smashed
  • One cup cherry tomatoes
  • One roasted bell pepper, cleaned, seeded, and chopped
  • One small Scotch bonnet pepper, seeds removed and minced
  • ½ cup of Vegetable Stock
  • Kosher Salt, to taste
  • One lemon, juiced
  • ¼ cup Extra-Virgin Olive Oil

For the sandwich

  • One New York strip, fat cap removed
  • Kosher salt
  • Freshly cracked black pepper
  • Olive oil
  • One white onion, sliced
  • One red bell pepper, sliced 
  • One soft sandwich loaf, about 6-8 inches long, sliced in half lengthwise
  • ⅓ cup chopped cilantro
  • Four scallions, green parts sliced


  1. For the Mojo Rojo, heat a skillet over medium-high heat, and drizzle one to two tablespoons of olive oil. Chuck in onions and add a pinch of salt, then sauté until translucent. Add cherry tomatoes and garlic, cooking until they blister and start to break down. Throw in bell peppers and Scotch bonnet peppers, cooking for another five minutes until they are tender.
  2. Add stock and cook for another seven to 10 minutes until liquid reduces a little. Take off the heat, season with salt and blend on high until smooth, ensuring you add in the remaining olive oil. Taste and season with salt and lemon juice. Put to the side.
  3. Heat a grill or grill pan over high heat, along with a non-stick skillet.
  4. Use salt and pepper to season the steak, then coat the meat in olive oil. Press the seasoning in olive oil and use your hands to try and press the steak into the size of your sandwich bread. Carefully pop the steak onto the hottest part of the grill.
  5. Once hot, add a tablespoon of olive oil to the skillet with the onions, then toss. Cook for a moment before adding the bell pepper, with another dash of olive oil.
  6. When the steak has browned on one side, flip it and baste the grilled side with plenty of Mojo Rojo. Cook for around 30-60 seconds before flipping again. Repeat with the Mojo Rojo on the other side.
  7. Drizzle olive oil onto the cut sides of the bread and season with salt. Rub the cut sides together and place them cut-side down onto the hot grill. Take them off the heat when they are crusty and toasted. Take the steak off the grill once it is medium rare (categorised by a warm, red center that oozes with juicy, beef-forward flavour, according to Taste of Home).
  8. Take the caramelized onions and peppers off the heat, then add cilantro and scallion greens.
  9. The fun part is assembling the tasty meaty sarnie. Grab the bottom slice of bread and place a few hearty spoonfuls of the onion mixture onto it. Rest it for a moment, then slice the steak thickly on a diagonal against the grain and place the slices on top of the onion. Season to taste with salt and pepper then complete the sandwich with the second slice of bread. Cut it in half and enjoy. You can serve with crisps, crisps or salad if you want a bigger meal.
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