Open Steak Sandwich with Whipped Goat's Cheese

Weekend lunches are one of my favourite meals to cook. There's something lovely about taking a little more time over lunch, especially when friends or family are coming round. This open steak sandwich is one I come back to time and again because it looks impressive, tastes fantastic and is far easier to make than you might think.

Whipped goat's cheese sounds wonderfully cheffy, but it's ridiculously easy to whip up (sorry, I couldn't resist!). A quick blitz with a little Greek yogurt creates a light, creamy spread that pairs beautifully with juicy steak, crispy bacon and earthy mushrooms.

If you have time, let the goat's cheese and steak come to room temperature before making it. The goat cheese blends much more easily and becomes beautifully smooth and encourages the steak to a crispier sear.

Delicious served with my easy homemade chilli jam, but your favourite shop-bought version works just as well if you're short on time.

Recipe Overview

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2

Ingredients

For the sandwiches

• 2 thin sirloin steaks

• 1 tbsp cold-pressed rapeseed oil

• 2 sprigs fresh rosemary

• 200g chestnut mushrooms, sliced

• 1 small red onion, thinly sliced

• 4 rashers streaky bacon

• 2 slices sourdough bread

• A handful of fresh watercress

• Freshly ground black pepper

For the whipped goat's cheese

• 100g soft goat's cheese

• 2 tbsp Greek yogurt

• ½ small garlic clove, finely grated

• Zest of ½ lemon

• 1 tsp lemon juice

• Freshly ground black pepper

To serve

• Homemade 60Fit Chilli Jam or your favourite shop-bought chilli jam

Method

1. Remove the goat's cheese and steak from the fridge about ½ hour before cooking, if possible.

2. Blend the goat's cheese, Greek yogurt, garlic, lemon zest, lemon juice and a good grind of black pepper until smooth and creamy. Set aside.

3. Heat a frying pan over a medium-high heat and cook the bacon until crisp. Remove and keep warm.

4. In the same pan, add the sliced red onion and mushrooms with the rosemary. Cook for 8–10 minutes until softened and lightly caramelised.

5. Meanwhile, brush the steaks with the rapeseed oil and season generously with black pepper. Cook to your preferred doneness, then rest for 5 minutes before slicing.

6. Toast the sourdough.

7. Spread a generous layer of whipped goat's cheese over each slice of toast.

8. Top with the watercress, sliced steak, crispy bacon, mushrooms and onions.

9. Finish with a spoonful of chilli jam and serve immediately.

Nutrition (Approximate, per serving)

• Calories: 620 kcal

• Protein: 42g

• Carbohydrates: 28g

• Fat: 37g

• Fibre: 5g

Why This Works (60Fit Approach)

This sandwich proves that comfort food can still be nourishing. Lean steak provides high-quality protein to support muscle health, while goat's cheese and Greek yogurt create a creamy topping without relying on heavy cream. The mushrooms, onions and watercress add extra vegetables, fibre and flavour, making this a balanced meal that's satisfying enough for lunch or a relaxed weekend supper.

Nutrient Boosting Benefits

Steak A rich source of high-quality protein, iron, zinc and vitamin B12, all important for maintaining muscle mass and energy levels as we age.

Watercress One of the most nutrient-dense salad leaves, packed with vitamins A, C and K along with antioxidants that support overall health.

Mushrooms Provide fibre, B vitamins and minerals including selenium, adding savoury flavour and nutritional value.

Goat's Cheese & Greek Yogurt Provide calcium and protein while creating a lighter, creamy topping with a delicious tang.

60Fit Tip

The whipped goat's cheese can be made several hours in advance and kept in the fridge. Bring it back to room temperature for about 20 minutes before serving so it's beautifully soft and easy to spread.