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Reuben steak sandwich with skin-on fries recipe

Reuben steak sandwich with skin-on fries recipe

3 ratings

The American Reuben sandwich is given a touch of class when pastrami is swapped for tender steak and it is served in a crusty ciabatta, and just like the classic with plenty of melted Gruyère cheese, peppery rocket and sauerkraut. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 597 calories / serving


  • 800g white potatoes, cut into thin chips
  • sunflower oil spray, for baking and frying
  • 2 x 200g lean rump steaks
  • 1 tsp steak seasoning
  • 4 ciabatta rolls, split open, or 1 ciabatta loaf, cut into 4 and split open
  • 100g Gruyère, sliced
  • 70g pack wild rocket
  • 75g sauerkraut
  • 2 tbsp mustard
  • cocktail gherkins, to serve

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    8g 39%
  • Sugars

    4g 5%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 71.1g Protein 40.4g Fibre 6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the chips with plenty of sunflower spray and salt. Spread out on a baking tray, lined with nonstick baking paper, and cook for 30 mins, tossing every so often, until evenly cooked and golden.
  2. Meanwhile, heat a griddle or nonstick frying pan over a medium-high heat. Rub the steaks with the steak seasoning and spray with a little sunflower spray. Cook for 2 mins on each side (for medium-rare), or until cooked to your liking. Remove from the pan and leave to rest for 5 mins, before slicing.
  3. Arrange the ciabatta on a baking tray and bake until lightly toasted. Remove, then top each bottom half with a cheese slice. Return to the oven until melted. Top the cheesy halves with the steak, sauerkraut and rocket, then sandwich with the remaining ciabatta halves. Serve with the fries, mustard and dill sauce and gherkins.

See more Steak recipes

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