Egyptian Steak, Peppers and Halloumi Sandwiches

Sorry for the write up on this one. Go ahead and smash that skip to recipe button now.

I don’t think I can go a full year without a new steak and cheese sandwich post. This is the first one of 2020.

The steak and peppers are marinaded and stir fried in an Egyptian inspired spice mix. The sandwiches are served with halloumi, fresh parsley, fresh mint, pickled red onion and topped with a smokey yogurt sauce.

Served in a soft brioche bun.

Egyptian Steak, Peppers and Halloumi Sandwiches

Egyptian Steak, Peppers and Halloumi Sandwiches with yogurt sauce and pickled red onion
Prep Time30 minutes
Cook Time10 minutes
Course: Lunch
Cuisine: Egyptian
Servings: 10 Sandwiches
Calories: 532kcal


Pickled Onions

  • 1/2 large red onion
  • 2 cups boiling water
  • 1 tsp vinegar
  • 1 tsp salt
  • 1/2 tsp red pepper flakes

Yogurt Sauce

  • 3/4 cup greek yogurt
  • 2 tbsp tahini
  • 1 tsp chopped garlic
  • 1 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/8 tsp salt
  • olive oil
  • black pepper

The sandwiches

  • 1 lb rib eye steak bone removed
  • 8-10 brioche hot dog buns
  • 5 tsp chopped garlic
  • 2 tbsp fresh mint chopped fine
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp black pepper
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 large green pepper
  • 2 large hot Italian peppers or 3-4 jalapeno peppers

Extra Toppings

  • 1/2 cup fresh mint roughly chopped
  • 1 cup parsley roughly chopped
  • 250 g halloumi cheese grilled, then chopped into 1" pieces


Pickled Red Onions

  • finely slice the onions, then pack them into a small mason jar
  • Add the spices and vinegar, then fill the container with boiling water until the peppers are covered
  • Close the jar, shake vigorously to combine then set aside on the counter to cool. When the water has cooled, they're ready to serve.

The Steak and Peppers

  • Shave the ribeye thin and add to a ziplock bag
  • Add the garlic, mint, cumin, coriander, pepper cinnamon, salt, lemon juice and olive oil to the bag, press out the air, close and massage to fully coat. Allow to marinade at least 30 minutes
  • While the meat marinades de-seed and chop the peppers into 1cm pieces
  • Heat some olive oil in a large pan on medium high heat til shimmering. Add the meat and stir fry til mostly browned, Use a slotted spoon to remove from the pan, leaving the juices
  • add the peppers to the pan with some more salt, saute until they begin to soften- 3-5 minutes.
  • Return the meat to the pan and continue to cook another 3-5 minutes, stirring frequently
  • Remove the pan from the heat, dump in the grilled and chopped halloumi and toss to combine.
  • Spoon the meat and pepper filling into the buns, don't be shy with the juices! Top with the yogurt sauce, pickled onions, fresh chopped mint and parsley

The Yogurt Sauce

  • Whisk together all ingredients in a bowl, cover and refrigerate at least 20 minutes.


Calories: 532kcal | Carbohydrates: 36g | Protein: 25g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1169mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1377IU | Vitamin C: 39mg | Calcium: 335mg | Iron: 2mg