Steak sandwiches are a thing of beauty and here we've elevated them with 'Vetkoek' buns and a creamy garlic and feta sauce. Perfect for a BBQ as you can make the buns the day before serving up with freshly BBQd steaks - yum!
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Yields:
12
Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
Cal/Serv:
415
Ingredients
FOR THE VETKOEK ROLLS
500 g strong white bread flour, plus extra to dust
7 g fast action yeast
1/2 Tbsp. caster sugar
1 tsp. salt
Vegetable oil, for frying
FOR THE SLIDERS
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. coriander
2 tsp. onion granules
1 Tbsp. dark brown sugar
4 Tbsp. olive oil
4 x 225g rump steaks
Rocket leaves
2 large beef tomatoes, thinly sliced
FOR THE FETA CREAM
100 g feta
200 g Greek yoghurt
1 Tbsp. roasted garlic purée
Directions
Step 1To make rolls, put flour, yeast, sugar and salt into the bowl of a freestanding mixer with the dough hook attached. Add 375ml warm water and mix for 3-4min, until dough is smooth and springy. Transfer to a lightly oiled bowl, cover and leave in a warm place for 1hr until doubled in size.
Step 2Once risen, transfer dough to a lightly floured worksurface and divide into 12 equal-sized pieces. Shape into oval rolls. Pour oil into a large deep frying pan to around 6cm deep and put over medium-high heat. Drop a small piece of bread into the oil to test the temperature: it will brown in around 30-40sec when it’s ready. Fry the rolls, 3-4 at a time depending on the size of your pan, for around 6min, turning frequently, until evenly browned. Transfer to a board lined with kitchen paper.
Step 3Meanwhile, make the feta cream. Put the feta, yogurt and garlic purée in a mini blender and blitz until smooth. Season with black pepper.
Step 4Mix spices, onion, sugar and oil with seasoning and rub all over the steaks. Set aside to come to room temperature.
Step 5Barbecue steaks for around 3min on each side for medium rare. Remove to a board. Leave to rest for 5min. Cut into chunky slices. If cooking inside, cook in a griddle pan on the hob as above.
Step 6Split rolls and spoon over some feta cream. Layer up some steak and top with rocket and tomato. Serve immediately.
GH TIP
No-one can resist a juicy steak on the BBQ, but of course these yummy buns and feta cream would work with chicken or pork too.
GET AHEAD
You can make the buns the day before; split and toast them on the BBQ to warm through before filling.
Per serving:
Calories: 415
Protein: 25g
Fat: 19g
Saturates: 5g
Carbs: 36g
Sugars: 4g
Fibre: 2g
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
