Steak and cheese sandwich made from buffalo fillet

Juicy buffalo fillet steaks with melted cheddar, caramelized onions and jalapeños on a crispy sandwich. There is an absolute risk of addiction here!



  • 300 g buffalo fillet steaks
  • 1 long sandwich/baguette, homemade or bought (see photo)
  • 100g Cheddar cheese
  • 1 onion
  • Jalapeños
  • Salt
  • pepper
  • 1 pinch of sugar
  • butter


  1. Remove the buffalo fillet steaks from the refrigerator 1 hour before preparation.
  2. In the meantime, for our topping, cut the onion into halved rings and fry it in a pan with a little butter for 2 minutes. Then add salt and a pinch of sugar and let it caramelize over a low heat with the lid on for another 20 minutes. Finally, deglaze with a small dash of balsamic vinegar and fry for a few minutes until the acidity of the balsamic vinegar evaporates.
  3. Now the fillet steaks are cut into long strips and seasoned with high-quality salt 10 minutes before frying. After 10 minutes, place the steaks in a high-heated pan or on the grill (direct zone) and fry them on both sides for about 1.5 minutes each.
  4. Cut the baguette open and cover the bottom half with the caramelized onions. Now layer the fillet strips and finally the Cheddar cheese on top of the onions. Finally we place a few jalapeño rings on the cheese. However, the sandwich is not folded yet.
  5. Now both halves of the sandwich are either placed on the grill for about 2 minutes or grilled in the oven at maximum temperature in “grill mode” on the top level so that the cheese melts. As soon as the cheese has melted, the sandwich can be seasoned with a little pepper, folded up and served.

Bon appetite!

Many thanks to Tobias Oehlke for the recipe and photography.

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