5.0 from 1 vote

What This Steak Sandwich Is

The Australian Open steak sandwich quickly became one of the most talked-about food items at the tournament. It’s bold, structured, and built with intention: a toasted French baguette, juicy steak, crispy fries tucked directly inside the sandwich, and a rich green Entrecôte sauce that ties everything together. It’s steak frites in sandwich form, executed properly.

At first glance, it looks simple. But what makes it memorable is balance. Crisp bread, tender steak, hot fries, and a smooth, savory sauce layered so every bite works. It eats like a full meal, not just a sandwich, and that’s exactly why it gained attention.

This copycat version keeps the spirit of the original while letting you control every detail in your own kitchen.

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The Origin and Why It Took Off

Served during the Australian Open, this sandwich became a standout menu item. The appeal wasn’t about novelty — it was about execution. Steak and fries are timeless, but placing them inside a crusty baguette and finishing them with a signature herb butter sauce elevated the experience.

The concept is straightforward. The execution is what matters. Properly seared steak. Crispy fries layered directly inside. A sauce that enhances everything instead of overpowering it. That combination is what made it stick.

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Why This Sandwich Works So Well

Every component has a purpose. The baguette provides crunch and structure while absorbing just enough sauce to stay flavorful without collapsing. The steak delivers richness and depth. The fries add texture and soak up flavor. And the Entrecôte sauce brings the entire sandwich into focus.

You get contrast in every bite — crisp and tender, hot and buttery, savory with brightness from lemon and herbs. The sauce isn’t just a spread. It’s the element that pulls everything together and makes the sandwich feel cohesive instead of messy.

When layered properly, nothing feels excessive and nothing feels missing.

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Ingredient Breakdown

The Bread

Traditionally served on a crusty French baguette, this sandwich depends on structure. You want a firm exterior with enough interior softness to absorb sauce without falling apart. Lightly toasting reinforces that structure. If needed, substitute a sturdy French loaf or quality hoagie roll.

The Steak

Sirloin is the traditional cut and what I used here. It’s flavorful, cooks quickly, and slices cleanly. Ribeye, strip, or flat iron work just as well. The key is a hard sear, proper rest, and slicing against the grain.

The Fries

Shoestring fries are ideal because they layer cleanly and stay crisp. I used frozen gluten-free shoestring fries and air fried them until deeply golden. The goal is hot, crispy fries that hold texture once layered.

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The Entrecôte Sauce

This sauce is the staple of the sandwich. It’s rich, buttery, smooth, and herb-forward with real depth. Built on butter and shallots with fresh herbs, anchovies for umami, capers for brightness, egg yolk for richness, Dijon and lemon for balance, and a touch of nutmeg for warmth, it blends into a glossy, cohesive sauce that coats everything evenly.

Anchovies add depth, not fishiness. I used five fillets, but if you’re cautious, start with three or four and adjust. Too many can overpower the balance.

This sauce quickly became one of my personal favorites. After making it for this sandwich, I ended up making it three more times and using it on different dishes. I froze extra portions because I didn’t want to be without it. You can absolutely make it ahead, freeze it in a sealed container, and thaw when needed.

I used a Nutribullet to blend it, which worked perfectly. An immersion blender works just as well. The key is blending thoroughly until smooth and cohesive.

If there’s one element to focus on, it’s this sauce.

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Why You’ll Love This Recipe

This sandwich feels elevated but remains grounded in simple technique. It’s bold without being complicated. The combination of steak, fries, and rich herb butter sauce inside toasted bread is satisfying in a way that makes sense immediately.

It’s flexible enough to adapt to your preferred steak cut or bread choice, but structured enough to feel intentional. And the sauce alone is worth keeping in your freezer.

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