Classic Steak Sandwich Wrap

Sourdough Wraps

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Everyone’s favourite classic steak sandwich – but in a wrap!

Makes 4 wraps
Takes 15 minutes to make + 40 minutes for caramelised onions


Caramelised Onions (store bought will work too)
2 large white onions, sliced
2 tbsp butter
1 tsp balsamic vinegar
1 tbsp brown sugar

To Wrap:
4 Rebel Bakehouse Sourdough Wraps
2 sirloin steaks
12 cherry tomatoes, cut in half
2 cups rocket
4 tbsp mayonnaise
4 tbsp of your favourite mustard
¼ cup shaved parmesan


To caramelise the onions, melt the butter in a pan over medium low heat, add the onions and sugar and cook for 5 minutes. Add the vinegar and place a lid on the pan, turn to low and cook for 35 minutes or until the onions are deeply golden and jammy. Add splashes of water to loosen if needed.

Pat the beef sirloin with paper towels to remove excess moisture and season with salt. In a hot pan, cook the beef to your liking. (2 minutes on each side is usually good for medium-rare to medium). Allow to rest.

To assemble, place a bed of rocket in the middle of each wrap, top with sliced beef sirloin, halved cherry tomatoes, dollops of caramelised onions, mustard and mayonnaise and finish with a generous sprinkle of shaved parmesan. Wrap up nice and firmly and enjoy!

Sourdough 960 x 422

Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’. 

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.


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Feeling rebellious?

Give the next wrap in the range a go. All different, all delicious.

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