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Knuckle Sandwich recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Peppered Pig›Knuckle Sandwich Recipe

Knuckle Sandwich Recipe

Inspired by Peppered Pig

Time3h

Serves4

Thin sliced slow roasted beef Sirloin, fried onions, tomato, provolone, arugula pesto and A1 mayo, served on a butter toasted roll.

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Ingredients

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Beef

1 pound Beef Sirloin

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

2 tbs olive oil

Fried Onions

2 medium Onions, thinly sliced

1 cup Flour

2 cups Oil for frying

Pesto

2 cups Arugula

1 cup Parmesan cheese, grated

1 tbs Pine nuts

2 cloves Garlic, minced

1 cup olive oil

Sauce

1 tbs A1 Steak Sauce

2 tbs Mayonnaise

Sandwich Assembly

4 large Rolls, buttered

1 large Tomato, sliced

4 slices Provolone Cheese, sliced

Method

Beef Preparation

Slow Roast the Beef

Preheat the oven to 300°F (150°C). Rub the beef sirloin with olive oil, salt, black pepper, and garlic powder. Place in a roasting pan and roast for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest before thinly slicing.

Fried Onions Preparation

Fry the Onions

Heat oil in a deep pan over medium heat. Dredge the sliced onions in flour and fry in batches until golden brown and crispy. Drain on paper towels.

Pesto Preparation

Make the Arugula Pesto

In a food processor, combine arugula, Parmesan cheese, pine nuts, garlic, and olive oil. Blend until smooth. Adjust seasoning if necessary.

Sauce Preparation

Prepare the A1 Mayo

In a small bowl, mix the A1 steak sauce with mayonnaise until well combined.

Sandwich Assembly

Assemble the Knuckle Sandwich

Butter the rolls and toast them in a skillet until golden brown. Spread the A1 mayo on the inside of each roll. Layer sliced beef, fried onions, tomato slices, provolone cheese, and a generous dollop of arugula pesto. Close the sandwich and serve immediately.