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Stilton and pear steak sandwich

Stilton and pear steak sandwich


A tasty steak sandwich with a cheesy (and pear) twist, and it’s one of your five a day.

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2722kj 684kcal
  • Fat
    High 36%
  • Saturates
    High 40%
  • Sugar
    Low 17%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 66.5g

Bring Co-op to your front door

Big Bag Option


  • 1 Co-op British beef rump steak 227g, excess fat/rind trimmed (210g)
  • 1 tbsp sunflower oil
  • 1 large red onion, peeled and thinly sliced
  • 1 pear, cored and cut into chunks
  • 40g Co-op stilton
  • 2 tbsp Co-op reduced fat mayo
  • 1 tbsp balsamic vinegar
  • 2 Co-op bakery demi baguettes
  • 2 handfuls rocket, optional


  1. Heat a non-stick frying pan over a medium-high heat. Rub the steak with 1tsp oil and season with black pepper. Add to the pan and cook for 2 minutes per side for medium-rare, 3 minutes for medium, or 4 minutes for well done. Transfer to a plate and leave to rest for at least 5 minutes.
  2. Wipe the pan clean with kitchen roll, return to the heat, and add the remaining oil and onions. Cook, stirring occasionally for 5 minutes until the onions begin to soften and colour. Add the pear and cook for a further 3-4 minutes until heated through. Pour in the balsamic and stir gently until it has almost evaporated. Remove from the heat.
  3. Put the mayo in a small bowl, crumble in the stilton, season with pepper and mix well. Slice the baguettes in half, not cutting all the way through. Spread each with half the blue cheese spread and add a handful of rocket, if using.
  4. On a chopping board, thinly slice the steak, reserving any juices.
  5. Fill each baguette with the cooked onions, pear, and sliced steak, drizzling with any steak juices. Serve and enjoy.