If you're looking for a sandwich that feels a little bit gourmet but is surprisingly simple to make, this peach and pesto steak sandwich is about to become your new favourite. Combining juicy ribeye steak, creamy burrata, peppery rocket, fragrant pesto, sweet peaches, and tangy balsamic glaze, this sandwich hits every flavour note perfectly.
This peach and pesto steak sandwich combines sweet, savoury, creamy, and peppery flavours in one irresistible bite. Inspired by Italian ingredients and summer produce, it pairs juicy ribeye steak with fresh pesto, burrata, rocket, and peaches for a unique twist on a classic steak sandwich. The frozen grated peaches add a refreshing contrast to the rich meat and cheese, while balsamic glaze ties everything together with a touch of sweetness and acidity.
This perfect summery recipe is absolutely worth a try and if you love this combination of flavours then you need to try my chimichurri steak salad or my crispy pesto chicken.
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Ingredients
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Bread - I used focaccia because I love its soft interior and crispy exterior, but ciabatta, sourdough, or a fresh baguette all work beautifully. The bread provides structure while soaking up all those delicious juices without becoming soggy.
Ribeye Steak - Ribeye is ideal for a peach and pesto steak sandwich because of its marbling and rich flavour. As the fat renders during cooking, it creates an incredibly juicy steak that pairs perfectly with the fresh ingredients.
Peaches - Frozen peaches are my favourite choice here because they're easy to grate over the sandwich, creating delicate ribbons of fruit that melt slightly into the warm steak. They add natural sweetness and a refreshing contrast to the richness of the meat.
Burrata - Burrata brings an indulgent creamy texture that helps balance the savoury steak. When torn open, the soft centre creates a luxurious layer that makes this peach and pesto steak sandwich feel extra special.
Pesto - Pesto adds freshness, garlic, basil, and nutty flavour. I love using pesto in this recipe because it complements both the peaches and steak while adding a vibrant burst of colour and flavour.
Rocket (Arugula) - Rocket provides a peppery bite that cuts through the richness of the steak and burrata. It also adds freshness and crunch to every bite.
Balsamic Glaze - A drizzle of balsamic glaze enhances the sweetness of the peaches while adding acidity and depth. It helps bring all the flavours of the peach and pesto steak sandwich together.
See recipe card for quantities.
Instructions
For the signature grated peach topping, freeze the peaches until firm for at least 2 hours or overnight. Grating frozen peaches creates gratings that melt slightly over the warm steak and burrata. This technique distributes the peach flavour evenly throughout the sandwich without making the bread soggy.
- Step 1: Bring the steak to room temperature and season generously with flaky salt and black pepper. Heat a cast iron pan or heavy frying pan over high heat or just below until hot then add the steak, cooking for 3 minutes on each side (I used a thick cut steak but for thinner cuts this will be around a minute and a half per side). Add butter, garlic, and herbs if desired and baste for a final minute. Set aside to rest before slicing.
- Step 2: While the steak rests, lightly toast the focaccia, ciabatta, sourdough, or baguette until golden.Spread a generous layer of pesto over the bottom half of the bread.Add a layer of rocket.
- Step 3: Slice the rested steak against the grain and arrange over the rocket.Tear the burrata and distribute it evenly over the steak.Grate the frozen peaches directly over the sandwich. Alternatively, thinly slice the peaches and layer them on top.
- Step 4: Finish with a drizzle of balsamic glaze.Place the top half of the bread on the sandwich and gently press together. Serve.
Hint: Resting the steak after cooking is essential. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful sandwich. Cutting into the steak too soon can cause those juices to run out onto the board instead of staying in the meat.
Substitutions
Focaccia / Sandwich Bread – Use ciabatta for a chewy, airy texture, sourdough for a tangy flavour and crisp crust, or a baguette for extra crunch and structure. For a softer option, brioche buns add a subtle buttery sweetness.
Ribeye Steak – Swap with sirloin for a leaner but still flavourful cut, flank steak for a beefier bite when sliced thinly, or bavette for great tenderness and rich flavour. For a cheaper option, rump steak also works well when cooked properly.
Peaches – Use nectarines for a similar sweet, juicy flavour with slightly firmer flesh, mango for a tropical sweetness, or grilled apricots for a more concentrated fruity flavour with light caramelised notes.
Burrata – Replace with fresh mozzarella for a milder creamy cheese, stracciatella for an even silkier texture, or whipped ricotta for a lighter, fluffy alternative. Goat’s cheese also works if you want more tang and sharpness.
Pesto – Use sun-dried tomato pesto for a deeper, sweeter flavour, rocket pesto for extra pepperiness, or olive tapenade for a briny, savoury twist. I also love pistachio pesto here for something slightly sweeter and nuttier.
Rocket (Arugula) – Swap with watercress for similar peppery freshness, baby spinach for a milder leafy base, or mixed salad leaves for extra texture and colour.
Balsamic Glaze – Use hot honey for sweet heat, pomegranate molasses for tangy fruitiness, or a honey-mustard drizzle for a sweet and sharp finish. A simple aged balsamic vinegar also works if you prefer less sweetness.
Variations
Prosciutto Peach & Pesto Steak Sandwich - Add slices of prosciutto alongside the steak for an extra layer of salty, savoury flavour. The cured meat pairs beautifully with the sweet peaches and creamy burrata.
Spicy peach and pesto sandwich - Add sliced jalapeños or a drizzle of hot honey for gentle heat. The spice contrasts perfectly with the cooling burrata and sweet peach.
Caprese steak sandwich - Swap the burrata for fresh mozzarella and add sliced tomatoes and basil leaves. This creates a fresh, summery version inspired by a classic Caprese salad.
Equipment
Storage
This sandwich is best enjoyed freshly assembled, as the burrata, peaches, and balsamic glaze can soften the bread over time. If you anticipate leftovers, store the components separately rather than assembling the entire sandwich in advance.
Cooked steak can be refrigerated in an airtight container for up to 3 days. Allow it to cool completely before storing. Burrata should be kept refrigerated in its original liquid or a sealed container and consumed within 1 to 2 days of opening. Pesto should be refrigerated and covered with a thin layer of olive oil to help maintain freshness. Frozen peaches can remain in the freezer until needed.
When ready to enjoy, gently reheat the steak in a skillet or allow it to come to room temperature. Toast fresh bread and assemble the sandwich just before serving for the best texture and flavour. Freezing the fully assembled sandwich is not recommended.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Freeze peach halves or slices until fully firm, usually 3 to 4 hours. Hold with a paper towel for grip and grate on the coarse side of a box grater over a plate or directly onto your dish. Work quickly, as the peach softens fast once removed from the freezer.
The 3-3-3 rule is a simple steak guide: cook for 3 minutes on one side, 3 minutes on the other, then rest for 3 minutes.
A great steak sandwich needs tender, juicy steak sliced against the grain, bread sturdy enough to hold fillings, and balanced flavours. Rich elements like cheese or aioli pair well with something fresh or acidic, such as rocket, pickles, or balsamic, to cut through the richness.
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Recipe
Peach & Pesto Steak Sandwich
Equipment
- Cast Iron or Pan
- Grater
Ingredients
- 2 Sandwich bread loafs or slices I used focaccia but you can use a baguette, ciabatta or sourdough
- 2 peaches frozen
- 1 ribeye steak I used a thick cut ribeye
- 1 ball burrata
- 2 tablespoon pesto
- Handful rocket arugula
- Drizzle balsamic glaze
- Flaky sea salt & pepper
Instructions
- For the signature grated peach topping, freeze the peaches until firm for at least 2 hours or overnight. Grating frozen peaches creates gratings that melt slightly over the warm steak and burrata. This technique distributes the peach flavour evenly throughout the sandwich without making the bread soggy.2 peaches
- Bring the steak to room temperature and season generously with flaky salt and black pepper. Heat a cast iron pan or heavy frying pan over high heat or just below until hot then add the steak, cooking for 3 minutes on each side (I used a thick cut steak but for thinner cuts this will be around a minute and a half per side). Add butter, garlic, and herbs if desired and baste for a final minute. Set aside to rest before slicing.1 ribeye steak
- While the steak rests, lightly toast the focaccia, ciabatta, sourdough, or baguette until golden.Spread a generous layer of pesto over the bottom half of the bread.Add a layer of rocket.2 Sandwich bread loafs or slices, 2 tablespoon pesto, Handful rocket
- Slice the rested steak against the grain and arrange over the rocket. Tear the burrata and distribute each half of it evenly over the steak. Grate the frozen peaches directly over the sandwich. Alternatively, thinly slice the peaches and layer them on top.1 ball burrata
- Finish with a drizzle of balsamic glaze.Place the top half of the bread on the sandwich and gently press together. Serve.Drizzle balsamic glaze
